Print

Healthy Turkey Zucchini Muffins: Easy Snack Recipe

healthy turkey zucchini muffins - featured image
Print Recipe

These savory, protein-packed muffins are made with ground turkey, zucchini, and cheese. They’re moist, satisfying, and perfect for meal prep, lunchboxes, or a quick snack.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 1 medium zucchini, grated (about 1 ½ cups once squeezed)
  • ½ cup shredded cheddar cheese
  • ⅓ cup grated Parmesan cheese
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • ¼ cup milk
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
  2. Grate the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. Heat a skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Drain any excess fat and let cool for 5-10 minutes.
  4. In a large mixing bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, oregano, and basil.
  5. In a separate small bowl, whisk together the eggs, milk, and olive oil until smooth.
  6. Add the cooked turkey, squeezed zucchini, both cheeses, and the egg mixture to the bowl with the flour mixture. Stir gently until just combined (do not overmix).
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze the zucchini thoroughly to avoid soggy muffins. Let the cooked turkey cool before mixing to prevent scrambling the eggs. Do not overmix the batter. Muffins taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: turkey zucchini muffins, healthy muffins, savory muffins, meal prep snacks, protein muffins, low carb muffins, gluten free muffins

Find it online: https://lucastable.com/healthy-turkey-zucchini-muffins-easy-snack-recipe/