Skip to main content
Zucchini, Pumpkin and Vanilla Low-Carb Whey Protein Muffins

Zucchini, Pumpkin and Vanilla Low-Carb Whey Protein Muffins

These protein muffins are brimming with healthy ingredients. They’re really tasty to eat on their own or with peanut butter or almond butter on top! 


1 whole egg
2 egg whites
1/2 cup vanilla whey porotein powder
1/8 cup coconut flour
1/8 cup white chocolate whey protein powder
1/2 cup pumpkin puree
1 tablespoon toffee flavdrops
1 tablespoon vanilla essence
1 1/2 cups grated courgette – or zucchini


1. Whisk ingredients together (remember, do NOT blend)

2. Bake in 8 muffin cases for about 35 minutes at 170 C (338F) or until, when poked with a knife, your knife comes out clean.

Macros per Serving (out of 8)

68kcals, 11g protein, 3.5g carbohydrates (1.9g sugars), 1.3g fat (0.6g sat), 2.2g fibre


Whey Protein 360 Extreme
Whey Protein 80
Overnight Oats
0/5 (0 Reviews)

2 Replies to “Zucchini, Pumpkin and Vanilla Low-Carb Whey Protein Muffins”

  1. Okay, I made these and they taste great…but turned out more “souffle” like than a bready muffin. I ended up just using more vanilla whey than you because I don’t have white chocolate, but pretty much everything else was the same. Do you have any suggestions…should I have used hemp powder or something more “flour” like?

    • Maybe because of the fact that my whey was concentrate and yours may have been an isolate or blend? concentrate thickens up a biit more…? You could add more coconut flour in there though and/or ground almonds?