This post may contain affiliate links. See my disclosure policy.
This recipe for protein muffins will be your new favorite use of protein powder! No eggs, no refined sugar, and no grains are needed, each muffin has 20 grams of protein!
Love high protein desserts? Try my protein brownies, protein mug cake, protein banana bread, and protein cookie dough.
Stop buying expensive pre-packaged protein muffins from health food stores and start making your own! My homemade recipe uses wholesome ingredients and simple ingredients, and don’t burn a hole in your wallet either!
Table of Contents
Can you add protein powder to muffins?
Adding protein powder to muffins is a sneaky and healthy way to get more protein in your diet and a smart way to keep you satisfied for longer!
This protein muffin recipe is one you can feel good about enjoying regularly AND know that it is good for you! It’s made without white flour and has no added sugar. These muffins have a moist and fluffy texture, and taste like any good muffin out there!
The best part about this recipe is that you need just 5 ingredients AND they pack in over 20 grams of protein per muffin! Perfect for a wholesome snack or a healthy dessert, you can customize them in a variety of flavors too!
Ingredients needed
- Almond flour– Blanched almond flour, not almond meal. Using the blanched variety ensures the muffins have a lovely light and tender crumb.
- Baking powder– Just a pinch to help the muffins rise (as much as they can do) and give the muffins some stability.
- Protein powder– Brown rice protein powder, casein protein powder, or a whey protein powder blend. Do NOT use a strict whey protein powder or else your muffins will turn into hockey pucks.
- Peanut butter OR alternative– Smooth and creamy peanut butter with no added sugar. Use a cheap store-bought brand, like Skippy’s or Teddy’s peanut butter because these are naturally thinner and mix seamlessly into the batter.
- Unsweetened applesauce– Adds some moisture to the muffins without needing any oil or butter.
- Chocolate chips– A must for any good muffin. Use sugar free chocolate chips to keep these muffins completely sugar free.
How to make protein muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Start by adding the dry ingredients into a mixing bowl and whisk them together. Add the peanut butter and unsweetened applesauce and mix very well until completely combined. Fold through the chocolate chips at the end.
Step 2- Bake. Now, distribute the batter amongst 8 large muffin liners in a muffin tin (or 12 in a mini muffin tin) and bake for 10-12 minutes, or until a skewer comes out mostly clean.
Which protein powder is best for baking?
No protein powder is created equal, and as such, some protein powders are fantastic for baking, and some are best to be used strictly for protein shakes.
The best protein powders to use are either brown rice protein powder, casein protein powder (not dairy-free), or a blended whey protein powder. Stick to either an unflavored or vanilla-flavored powder.
Avoid using whey protein isolate or natural whey protein powder, as these two tend to soak up moisture and will yield very dense muffins.
Arman’s recipe tips and variations
- Do not overbake the muffins, as they can go from fluffy to dense VERY fast. Once they are ‘just’ done on top, remove them from the oven, and they will continue to cook as they cool.
- If you notice the tops of muffins going brown too soon, cover them with tin foil after the 8-minute mark.
- Feel free to swap out the chocolate chips for other mix-ins, like blueberries, chopped chocolate, or even some chopped nuts.
Flavor variations
While these protein muffins taste delicious on their own, here are some fun flavors for some variety.
- Peanut butter– Be sure to use peanut butter and add some peanut butter chips on top.
- Banana– Replace the unsweetened applesauce for equal amounts of pureed banana (just blend several bananas!).
- Chocolate– Use chocolate protein powder and fold through half a cup of chocolate chips.
- Pumpkin– Switch out the unsweetened applesauce for pumpkin puree.
- Blueberry– Fold through half a cup of fresh or frozen blueberries.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More protein powder recipes to try
Protein Muffins (5 Ingredients!)
Video
Ingredients
- 2 scoops vanilla protein powder 64-67 grams
- 1 teaspoon baking powder
- 1/2 cup almond flour
- 1/2 cup peanut butter or any nut or seed butter
- 1 cup unsweetened applesauce
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a muffin tin with 8 muffin liners and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add your peanut butter and unsweetened applesauce and mix until fully combined. Fold through your chocolate chips.
- Divide the batter amongst the muffin liners and bake for 10-12 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and allow them to cool for 5 minutes, before transferring to a wire rack to cool completely.
Hi! Any substitutions for PB? Looking for a nut free option. Thanks.
Yes! Tahini or sunflower seed butter!
Just made these and they turned out great! Love that there was plenty of protein and no added sugar to this recipe
A few modifications:
-Used 1 scoop of vanilla whey protein and 1 scoop of salted peanut butter whey protein
-Replaced the applesauce with 3/4c 0% Greek yogurt
-Added 100g of liquid egg whites
With the modifications, it made 12 small muffins. I baked these for about 15 min total, checking every few minutes.
Salted peanut butter protein powder? Yum, Jenny!!
Made these with whey protein powder because I didn’t realize I wasn’t supposed to until it was too late. However, they didn’t turn into dense hockey pucks as forewarned. It’s probably either because I used Bob’s Red Mill protein powder which is a baking brand so it makes sense it’d be well formulated for baking use, or because I used all natural peanut butter (Peanut Butter & Co.) which is extra runny compared to Skippy and other commercial brands. I also added 2 tsp of vanilla extract since my protein was unflavored.
Relieved to report they came out fluffy & moist with a pronounced peanut butter flavor and just a hint of sweetness from the chocolate chips. Basically, perfect. They did need a bit longer in the oven though – I added about 6-10 minutes to the total baking time.
Thanks for the feedback, Alice!
Best protein muffins!!
OH!! Best protein muffin I’ve made! Yummmmm thanks!
Made these with whey protein powder because I didn’t realize I wasn’t supposed to until it was too late. However, they didn’t turn into dense hockey pucks as forewarned. It’s probably either because I used Bob’s Red Mill protein powder which is a baking brand so it makes sense it’d be well formulated for baking use, or because I used all natural peanut butter (Peanut Butter & Co.) which is extra runny compared to Skippy and other commercial brands.
Relieved to report they came out fluffy & moist with a pronounced peanut butter flavor and just a hint of sweetness from the chocolate chips. Basically, perfect. They did need a bit longer in the oven though – I added about 6 minutes to the total baking time.
These are so yummy! I will definitely make them again. I cut the applesauce to 1/4 cup and added 1/4 cup of egg whites. They turned out really good.
best protein muffins recipe I’ve ever made!
So delicious!
We make these protein muffins at least once a week! They are super fluffy and so good!!!