Healthy Protein Morning Glory Muffins

Zucchini Muffin

Healthy Protein Morning Glory Muffins

Healthy Protein Morning Glory Muffins
  • PREP TIME
    45 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    16 People
  • VIEWS
    9

These vibrant muffins are a celebration of natural sweetness and wholesome ingredients, transforming your morning routine into a nourishing ritual. Packed with the goodness of fresh produce and the power of protein, they're a delightful way to energize your day or satisfy those afternoon cravings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    35 mg
  • Fiber
    5 g
  • Protein
    9 g
  • Saturated Fat
    2 g
  • Sodium
    346 mg
  • Sugar
    16 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
15 mins

Juice the pineapple and carrots using a juicer according to the manufacturer's instructions. Reserve the pulp in a bowl. Juice the zucchini and add the zucchini pulp to the pineapple-carrot pulp. Discard the zucchini juice. (Estimated time: 15 minutes)

02

Step
25 mins

Measure 2 cups of the pineapple-carrot juice. If necessary, add water to reach 2 cups. In a saucepan, bring the pineapple-carrot juice and quinoa to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid is absorbed, approximately 15 to 20 minutes. Measure 1 cup of cooked quinoa and set aside to cool. (Estimated time: 25 minutes)

03

Step
5 mins

Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet, or line a muffin tin with paper liners. (Estimated time: 5 minutes)

04

Step
5 mins

In a bowl, sift together the whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg. (Estimated time: 5 minutes)

05

Step
15 mins

In a separate bowl, mix together the applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract. Gradually stir the applesauce mixture into the flour mixture until just combined. Gently fold in the reserved 1 cup of cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp. Let the batter sit for 5 to 10 minutes. (Estimated time: 15 minutes)

06

Step
5 mins

Spoon a generous 1/3 cup of batter into each muffin cup. (Estimated time: 5 minutes)

07

Step
32 mins

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 23 to 27 minutes. Cool the muffins in the tin for 5 minutes before removing them from the muffin cups. (Estimated time: 32 minutes)

For a richer flavor, toast the hemp seeds lightly before adding them to the batter.
If you don't have a juicer, finely grate the pineapple, carrots, and zucchini. Squeeze out excess moisture before adding to the batter.
These muffins freeze well. Allow them to cool completely before wrapping them individually and freezing.

Hellen Bernhard

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 2.7/ 5 ( 3 Ratings)
Total Reviews: (3)

  • Liliana Moen

    Jun 29, 2025

    The recipe was easy to follow, and the muffins turned out perfectly. I'll definitely be making these again!

  • Kathryne Pfeffer

    Jun 25, 2025

    These muffins are surprisingly moist and flavorful! I love that they're packed with hidden veggies.

  • Jordan Krajcik

    Jun 22, 2025

    I made these for a brunch and they were a huge hit. Everyone raved about the unique taste and texture.

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