These zucchini walnut muffins are a simple, nutrient-dense baked snack made with whole grains, healthy fats, and Studio KSL Protein. The combination of oats, whole wheat flour, and naturally sweet ingredients creates soft, satisfying muffins that provide balanced carbohydrates, fiber, and protein.
They’re perfect as a high-protein breakfast, afternoon snack, or meal-prep option when you want something nourishing, lightly sweet, and easy to grab during busy mornings.
Makes about 12 muffins
Ingredients
1 ½ cups grated zucchini (gently squeezed dry)
2 large eggs
¼ cup olive oil or melted coconut oil
¼ cup unsweetened applesauce
⅓ cup maple syrup or honey
1 teaspoon vanilla extract
1 cup whole wheat flour
(or ½ cup whole wheat flour + ½ cup oat flour for a lighter texture)
½ cup rolled oats
2 tablespoons Studio KSL Protein
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
In a large bowl, whisk together eggs, olive oil, applesauce, maple syrup, and vanilla extract until smooth. Stir in the grated zucchini.
In another bowl, whisk together whole wheat flour, rolled oats, protein powder, cinnamon, nutmeg, baking soda, baking powder, and salt.
Gently stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts if using.
Spoon the batter evenly into the muffin cups.
Bake for 18–22 minutes, until the tops spring back lightly or a toothpick inserted into the center comes out with a few moist crumbs.
Allow the muffins to cool for several minutes before removing from the pan.
Tip: Let the muffins cool for about 10-20 minutes in the pan so they finish steaming, which helps them stay soft and moist.
Why These Zucchini Walnut Muffins Work
Zucchini adds moisture and fiber, helping the muffins stay soft while adding nutrients without overpowering flavor.
Studio KSL Protein adds plant-based protein, helping support satiety and balanced energy.
Whole wheat flour and oats provide slow-digesting carbohydrates that help sustain energy throughout the day.
Healthy fats from olive oil or coconut oil support nutrient absorption and texture.
Walnuts add healthy fats and a satisfying crunch while contributing additional nutrients.
Storage
Store muffins in an airtight container for 3–4 days at room temperature or refrigerate for up to one week. They can also be frozen and reheated when ready to eat.
