High Protein Greek Yogurt Zucchini Muffins
Moist almond flour muffins made rich with creamy Greek yogurt and freshly grated zucchini. A quick, blood-sugar-friendly treat perfectly portioned for sustained morning energy.
Prep
10 min
Cook
25 min
Total
35 min
Makes
1 serving
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and line 2 muffin tin cups with paper liners.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and line 2 muffin tin cups with paper liners.
Tap card to mark done - 02
Grate the zucchini using a box grater
In a medium bowl, grate the zucchini using a box grater. Squeeze the grated zucchini gently in a clean kitchen towel to remove excess moisture until lightly damp.
Look for: lightly damp
Tap card to mark done - 03
Whisk together 1 large egg
In a mixing bowl, whisk together 1 large egg, 0.25 cup nonfat Greek yogurt, and 1 tbsp maple syrup until smooth.
Look for: smooth
Tap card to mark done - 04
Stir in 0
Stir in 0.5 cup almond flour, 0.25 tsp baking powder, 0.25 tsp ground cinnamon, and a tiny pinch of salt just until a thick batter forms.
Look for: a thick batter forms
Tap card to mark done - 05
Fold the squeezed zucchini and 1 tbsp…
Fold the squeezed zucchini and 1 tbsp mini chocolate chips into the batter.
Tap card to mark done - 06
Divide the batter evenly between the 2…
Divide the batter evenly between the 2 lined muffin cups.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Bake at 350°F (175°C) for 22 to…
Bake at 350°F (175°C) for 22 to 25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
Look for: the tops are golden and a toothpick inserted into the center comes out clean
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Allow muffins to cool in the pan…
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy fresh or store in an airtight container in the refrigerator for up to 4 days.
Allow: 5 minutes
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