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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
I read many times you use applesauce. Do you. Have recipe how to make it?
Love the vegan recipes on The Big Man’s World. Make them all the time! This one is delicious and perfect for a quick morning breakfast on the run that’s healthy!!
These are my favorite protein muffins recipe EVER!
I like to make these every weekend!
The best protein muffins recipe. I could eat them all day!!!
I made these protein chocolate chip muffins. They were super easy. They took a little bit longer to bake. For me. Took about 15 minutes. They’re terrific. I love all of the recipes! Thanks Armen
Thanks, Phyllis!!
These are my favorite protein muffins ever!!
Best protein muffins. Followed the recipe to a T
This is going to be my next recipe, I am wondering though if I can sub oat flour for almond.
Hi! Any substitutions for PB? Looking for a nut free option. Thanks.
Yes! Tahini or sunflower seed butter!
Super moist and flufyf
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!!
When you hit the 2x or 3x button, the “64-67 grams of protein powder” comment does not change FYI. I almost messed up my 3x recipe because of this.
However I did not and these were a fantastic! Thanks so much for the wonderful recipe.
Will check that 🙂
Hello! Do the nutrition facts account for the chocolate chips?
Seriously good protein muffins.
These are my favorite protein muffins ever!
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!!