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This recipe for protein muffins will be your new favorite use of protein powder! No eggs, refined sugar, or 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 high protein muffins from health food stores and start making your own! Adding protein powder to muffins is my sneaky and healthy way to get more protein into my diet, and it also keeps me satisfied for way longer. Win!
My foolproof recipe uses wholesome and simple ingredients, and it’s also affordable…they also taste delicious!
Table of Contents
Why I love this recipe
- Perfect texture. Moist and fluffy, and taste like any good muffin out there.
- 5 healthy ingredients. No white flour or sugar. There aren’t any eggs either, so perfect if you are vegan and/or gluten-free.
- 20 grams of protein. These are perfect for a high-protein snack or guilt-free dessert.
- It’s easy to customize. Think of my muffin batter as a blank slate on which you can change up the flavors. I’ve included a few of my favorites below.
★★★★★ REVIEW
“OH!! Best protein muffin I’ve made! Yum, thanks!” – Eliane
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. You can also use Greek yogurt.
- 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. Add the dry ingredients to a large bowl and whisk together. Add the peanut butter and unsweetened applesauce and mix until completely combined. Fold through the chocolate chips at the end.
Step 2- Bake. Distribute the batter amongst 8 large muffin liners in a muffin pan (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
- 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, I’ve tested the batter with five popular flavors to switch things up for you!
- Peanut butter– Be sure to use peanut butter and add some peanut butter chips on top.
- Banana– Replace the unsweetened applesauce with 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 fridge in an airtight container for up to 1 week.
To freeze: Place leftovers in a freezer bag and store them in the freezer for up to 6 months.
More high protein to try
- Protein donuts
- Protein cookies
- Protein pudding
- Protein granola
- Protein granola bars
- Or any of these protein powder recipes
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 protein powder, almond flour, and baking powder, 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. If you notice the tops browning too quickly, cover it with tinfoil around the 8 minute mark.
- Remove the muffins from the oven and allow them to cool for 5 minutes, before transferring to a wire rack to cool completely.
Notes
Nutrition
Originally published February 2017, updated 2021, and republished April 2024
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What brand of protein powder do you recommend
I love casein or brown rice protein powder- They bake so well 🙂
How do you calculate your nutrition facts? I want to calculate it with a different protein powder.
You can use myfitnesspal or similar
Arman,
I made these muffins with frozen blueberries instead of chocolate chips and they are outstanding. I also made the fudgey chocolate peanut butter protein bars and Wow! I love your recipes which keep my womanly figure in tack without blowing the waistline. In fact, I let all my friends know and shared your website.
Thanks,
Jane Pickert
I scaled it up to 12 muffins and they came out really wet…then I realized that the scaling function only adjusts the scope of protein powder, and not the weight, which is what I used. 🙁 Whoops!
The only substitution that I made was I used peanut butter instead of almond butter. They turned out really good considering the only sugar is from the applesauce and the chocolate chips. I will definitely be making these again for a healthy treat!
my modifications:
2 scoops Orgain Vegan w/ superfoods vanilla protein powder
1 tsp baking powder
1/2 cup coconut flour
1/2 cup crunchy peanut butter
1 cup pureed apple (didnt have sauce)
less than a 1/4 cup low sugar dark chocolate mini chips
made 12 muffins. these didn’t come out too fluffy or cake like. it was more sort of protein-bar like which i did not mind. warm, they were a bit crumbly but, after kept in the fridge they were more firm and perfect to toss in a baggy for work. i would like to maybe try adding an egg, or another tsp of baking powder next time. i enjoyed the recipe.
These were good! I loved the almond butter flavor and the addition of the chocolate chips! Super moist too! And flavorful!
I made these with peanut butter that I make myself with just peanuts and honey. I also used Whole gains Protein powder and cinnamon applesauce. They didn’t stay together (crumbly) but they tasted awesome! Any ideas what I may have did wrong?
Hi Christin, it sounds like the protein powder brand you used may have been the culprit- I’ve never tried that protein powder myself.
Hello, my cousins showed me this recipe and I tried to make it last night but it came out dry. I used peanut butter instead of almond butter and then coconut flour instead of almond flour. I tried to add more applesauce to make it less dry but it didnt work. Do you happen to have any suggestions to make it more wet and smooth to make muffins.
Yes, you can never sub out another flour with coconut flour ever, it dries it out.
Oh good to know. Thank you.
Do you know of anything I can add to it now to make it less dry so I can bake them?
Not if it uses coconut flour.
Looks delish! Is there any way you could replace the applesauce for greek yogurt?
I don’t see why not!
i hate to mess with what looks like ABSOLUTE PERFECTION, but what would happen if i replace vanilla protein and almond flour with unflavored protein powder (brown rice and pea protein).?
thanks 😉
No idea! Feel free to experiment and see!
Delicious !!
Can I use hemp protein powder
Did you use your whey protein to make these?
Nope, not for this!
Gotcha. I’ll have to try a different kind . ? Thank you so much for the reply! I appreciate it.