Lemon Zucchini Protein Muffins

Connect with us!

Good news: we’re reworking our lemon zucchini protein muffins with a new vegan recipe.

More good news: we’re giving away our old recipe!

These muffins pack in a whole lot of nutritional value with low sugar to boot. They’re not too sweet, with the blueberries adding a tart punch and lemon brightening everything up. They make a great breakfast, post workout snack, or midday pick me up treat.

Ingredients

295g Almond Flour
215g Oat Flour
80g Potato Starch
82g Tapioca Flour
1 Tbsp Baking Powder
1/3 tsp Baking Soda
1 1/3 tsp Xanthan
1 1/2 tsp Salt
6 Eggs
24g Lemon Zest
288g Erythritol
240g Butter
288g Whole Milk
21g Vinegar
1/4 cup Blueberries
1/4 cup Shredded Zucchini

Recipe

1. Preheat oven to 350 degrees fahrenheit

2. Add butter and milk into a container and heat in microwave for 5 minutes

3. Add erythritol, vinegar, and vanilla to a large bowl and mix in butter mixture and eggs

4. Whisk together dry ingredients

5. Add everything together in a mixer bowl. Mix on low speed for 30 seconds, then medium for 2 minutes

6. Add in lemon zest and mix until combined

7. Fold in blueberries and half of the shredded zucchini

8. Scoop into a muffin tin. Top with the other half of the zucchini

9. Bake for 35 min

Enjoy!

Most Popular

Zero-Waste Living With No Entry Cost

Nov 26, 2025

Ask The Baker

Sensible Edibles is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, we earn from qualifying purchases. This means that if you click on an Amazon link on our site and make a purchase, we may receive a small commission at no additional cost to you. We only recommend products and services that we believe will add value to our readers.