This recipe for protein muffins will be your new favorite use of protein powder! No eggs, no refined sugar, and no grains are needed, they pack in over 20 grams of protein per serving!
If you’ve walked through any health food store or the health food aisle of the grocery store, you may have noticed more and more protein-packed muffins filling the shelves. These muffins boast tons of protein, but have you looked at the ingredient list? You’ll be hard to find a brand that has fewer than fifteen ingredients, with most closer to thirty!
While these muffins DO contain some added protein, they fail to mention the amounts of sugar and carbs in them. Realistically, these packaged protein muffins are essentially standard muffins with some protein in them. In fact, most contain higher calories than actual bakery-style muffins! Luckily, I’m one for experimenting, and protein muffins were high on my agenda!
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!
How do you make protein muffins?
- 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.
- 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.
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.
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.
Tips to make the best protein muffins recipe
- Do not overbake the muffins, as they can go from fluffy to dense VERY fast. Once the muffins are ‘just’ done on top, remove them from the oven and they will continue to cook as they are cooling down.
- If you notice the tops of muffins going brown too soon, cover them with tin foil after the 10 minute mark.
- Feel free to swap out the chocolate chips for other mix-ins, like blueberries, chopped chocolate, or even some chopped nuts.
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– Switch out 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.
Storing and freezing protein powder muffins
- 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 high protein recipes to try
Protein Muffins (5 Ingredients!)
- 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.
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