Protein Summer Squash/Zucchini Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 67.5
  • Total Fat: 2.2 g
  • Cholesterol: 53.1 mg
  • Sodium: 343.7 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 8.5 g

View full nutritional breakdown of Protein Summer Squash/Zucchini Muffins calories by ingredient


Number of Servings: 12


    3 cups chopped veggies (I used a mixture of yellow squash and zuchinni)*
    3 eggs
    3 scoops of unflavored whey powder, or vanilla (the more whey the less wetness in the muffins)
    2 tbsp. baking powder (to rise)
    2 tbsp. cinnamon
    2-3 env. stevia
    3 tbsp. ground flax seed* (not included in nutritional calculations b/c I didn't use it)
    3 tbsp. flax meal (makes muffin a bit dryer, if you don't have flax meal I am sure you could just double the ground flax seed)

    *I think 2 scoops of soy protein powder for every 4 muffins would be best. With only one scoop, it's really wet.


1. Preheat oven to 350.
2. Puree all in blender -- but not TOO smooth -- keep it rough.
3. Pour into paper muffin cups. If there's room for plopping in some FRUIT try: raspberries, cranberries, blueberries, peaches, apples, and now my new fave: RHUBARB!!! This last one isn't a fruit but WOW the taste is perfect. I put three large chunks, frozen, into each muffin and when I was eating them it was a delicious soft pocket of rhubarb.

I divided the mixture into 2 equal quantities. (If you just want to make one kind you could of course just double the spices & sauteed veggies for that variety.)

For Mexican Muffins:
2 large jalapeno peppers, diced
1/2 small onion
1 TBLS onion powder
1 teaspoon cumin
1 teaspoon cayenne

Saute onion and jalapeno for 3 to 4 minutes, untill tender. Let cool for a few minutes then add to batter with spices. Spoon into 6 muffin tins and bake at 350 degrees for 40 to 50 minutes.

For Savory:
6 cloves of garlic, minced
1/2 small onion
1 TBLS Onion powder
1 TBLS Garlic powder

Saute onion and garlic for 3-4 minutes, until tender, cool. Add onion, garlic and spices to batter. Spoon into 6 muffin tins and bake for 40 to 50 minutes at 350 degrees.

I didn't use pam on the muffin tins and they popped out just fine after I ran a knife around the edges.

*I used zuchinni and summer squash for veggies, but I am sure you could use cooked spaghetti squash or lightly steamed cauliflower might work too.

There are several other variations I have thought of trying, like making a curry flavored one.

As far as spices go, you may want to use a little less cayenne. I like things HOT, but I think most people would be good with 1/2 or even 1/4 teaspoon of cayenne in the mexican ones. After P1 you could add basil and/or oregano for italian muffins..the possibilities are endless.

Per Serving (2 muffins = 1 serving)

1 TBLS of ground flax seed (which would equal 1 teaspoon of flax oil)
1/2 scoop of whey
1/2 egg

Number of Servings: 12

Recipe submitted by SparkPeople user .

Rate This Recipe