Toasted Coconut Zucchini Protein Muffins

Toasted coconut flavored pancake mix adds instant flavor and a boost of protein to these veggie-loaded morning muffins. They can also be enjoyed as a nutritious dessert!

Serves: 24Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 24


  • 1 package (20 oz.) Private Selection™ Toasted Coconut Protein Pancake Mix
  • 2 cups cold water
  • 2 cups shredded zucchini, squeezed of excess moisture
  • 1⁄4 cup vegetable oil
  • 2 eggs
  • 1⁄2 cup white granulated sugar
  • 1⁄2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1⁄2 cup macadamia nut pieces, toasted
  • Private Selection™ 100% Pure Grade A Amber Color Rich Taste Maple Syrup, optional


  • Preheat oven to 350°F. Line 2 12-cup muffin pans with baking cups; set aside.
  • Whisk together pancake mix, water, zucchini, oil, eggs, sugars, vanilla, cinnamon, salt and nuts until well combined.
  • Add batter to baking cups, filling about ¾ full. Bake 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean.
  • Allow to cool. Serve with maple syrup, if desired. Store leftovers in an airtight container.