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Triple Chocolate Zucchini Noodle Protein Muffins

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • ½ cup coconut flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon unsweetened cacao powder
  • 2 tablespoons Bob’s Red Mill chocolate protein powder
  • 3 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 3 tablespoons almond milk
  • 1 tablespoon coconut oil melted and cooled to room temperature
  • 1 ripe banana mashed
  • 1 medium zucchini Blade D, noodles chopped
  • 1/3 cup dairy-free chocolate chips I use Enjoylife


  • Preheat the oven to 350 degrees.
  • Grease a large muffin tin with cooking spray and then add in strips of parchment paper. Set aside.
  • In a medium bowl, add in the coconut flour, baking soda, salt, cinnamon, nutmeg, cacao, and protein powder.
  • In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  • Add the dry ingredients to the wet and add in the zucchini noodles and stir until the batter is smooth. Fold in the chocolate chips and stir.
  • Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
  • Pop the muffins out by pulling on the parchment paper tabs.

Recipe Notes

Per serving (1 of 12 muffins) - Calories: 118, Fat: 5g, Saturated Fat: 3g, Carbs: 14g, Fiber: 3g, Sugars: 8g, Protein: 4g, Sodium: 216mg