Easy Protein Muffins (10 Min Prep) - iFoodReal.com (original) (raw)

These Easy Protein Muffins are moist, fluffy, and pack 12 grams of protein each – all without that chalky protein taste or the need for bananas! They’re the perfect high-protein meal prep for busy mornings.

Why You’ll Love This Recipe

These protein muffins are my latest addition to my high protein recipes collection! In my house, kids and adults alike, love muffins, so I just keep sneaking protein into them – Greek yogurt muffins, cottage cheese muffins and now this delicious protein muffins recipe.

My family loved it and here is why I think yours will love it too:

• High protein, no banana: Most muffins with protein powder rely on ripe bananas for moisture and sweetness; these use applesauce for a neutral, delicious flavor.
• 12 grams protein per muffin: A truly filling snack that actually keeps you full.
• One-bowl recipe: Minimal cleanup and ready for the oven in just 10 minutes.
• Gluten-free and dairy-free: Easily adaptable for various dietary needs, not to mention freezer-friendly too.

I think you will also enjoy these lower in carbs and naturally higher in protein almond flour banana muffins.

Ingredients for Protein Muffins

• Vanilla protein powder: I used Leanfit vanilla whey protein powder, so they come out sweeter and satisfy your sweet tooth guilt-free. Naked Whey, Terra’s Whey or Garden of Life are excellent brands. But you can use any vanilla flavored protein powder.
• Almond flour: You can use store-bought blanched almond flour or make your own almond flour. I think almond meal will work as well.
• Almond butter: You can also use peanut butter or any seed butter, they all add healthy fats.
• Applesauce: Unsweetened applesauce keeps protein muffins moist and sweet without adding extra oil or sugar.
• Maple syrup: My favorite natural sweetener! Honey will also work.
• Eggs: Use 3 large eggs to bind the ingredients and fluff up the muffins.
• Vanilla extract: Enhances all the flavors. Use pure vanilla extract for the best flavor.
• Cinnamon: Just a dash adds a warm flavor.
• Baking powder: Needed to help the muffins rise.
• Salt: Brings all the flavors together.
• Chocolate chips: Make these healthy muffins a protein treat. I recommend mini chocolate chips to get that semi-sweet, decadent taste in every bite.

How to Make Protein Muffins

All you need for this protein muffin recipe is one large bowl and a muffin tin.

Spray your muffin pan with cooking spray or use muffin liners, and preheat oven to 350 F.

1. Prepare the batter: Whisk almond butter, applesauce, maple syrup, eggs, vanilla extract, cinnamon, baking powder, and salt in a large bowl.
2. Add remaining ingredients: Add in the protein powder and almond flour, stir with a spatula. Then fold in the chocolate chips.
3. Transfer batter: Divide muffin batter between 12 muffin cups. Be careful not to overfill, I fill mine till they are almost full.
4. Bake: Bake muffins for 25 minutes. Insert a toothpick in the center of the muffin, once it comes out clean they are ready. Allow muffins to cool before serving.

Tips for Best Results

Follow my top tips to make soft, tender and moist protein muffins each time.

• Stick to whey protein: This recipe is specifically formulated for whey. Plant-based proteins (pea, rice, etc.) act like a sponge and will make these muffins dry and dense. If you must go vegan, look for a “whey-style” vegan blend, but for best results, use whey.
• Use drippy almond butter: Melting your almond butter a bit will allow for much easier mixing and incorporating into the batter. You can melt your butter in the microwave or stovetop.
• Fill them up: Unlike traditional muffins, these don’t have a massive “rise.” Fill your muffin liners about 3/4 or 7/8 full to get those beautiful bakery-style domed tops.
• Don’t overbake: Protein muffins go from “perfect” to “rubbery” in just 60 seconds. Since every oven is different, start checking with a toothpick at the 17-minute mark. They are done as soon as the toothpick comes out clean or with just a few moist crumbs.
• Follow the recipe: Baking is tricky and so is protein baking. Do not sub liquid sweetener with dry sugar, swap flours or use plant-based protein powder.
• If muffin tops start to brown: Ovens vary, if the tops start to turn brown before muffins are ready, cover with tinfoil.

Variations and Additions

These high protein muffins are great for meal prep not only for breakfast, but for a healthy post workout or after school snack.

They are also easy to customize to your liking while using what you have at home. With endless mix-in options, here are some yummy ideas:

• Muffins with berries: Add in frozen or fresh berries to the batter before baking. Raspberries, blackberries, or blueberries are our favorite.
• Use other nut butters: Peanut butter, cashew butter, sunflower seed butter all have a slightly different taste. Have fun and try each one of your favorites.
• Make them crunchy: Throw in some chopped walnuts or pecans for a bit of crunch. You can mix them in the batter or sprinkle on top.
• Muffins with warming spices: Add nutmeg for a cozy flavor. Or swap the cinnamon for pumpkin pie spice, or even a chai spice mix.
• Chocolate protein muffins: Everyone loves chocolate! Use chocolate protein powder instead of vanilla protein powder.

How to Store and Reheat

Store: Once cooled, store muffins at room temperature in an airtight container for 1 day. After that, keep in the fridge for up to 4 additional days. These muffins are moist and can spoil fast.

Freeze: Make sure they are completely cooled before placing them in a large freezer bag. Remove as much air as possible and freeze for up to 3 months.

Reheat: To keep them from drying out, microwave for just 10-15 seconds. If they were frozen, let them thaw on the counter or use the defrost setting briefly. They taste just like they came out of the oven!

FAQs

Can I use Greek yogurt instead of applesauce?

You can use plain Greek yogurt for an extra protein boost! Just keep in mind the muffins will be slightly less sweet and have a bit more tang than the applesauce version.

Can I use plant-based protein powder?

No. Plant-based proteins (pea, soy, rice) act like a sponge and will result in a dry, crumbly mess. This recipe is specifically developed for whey protein to ensure a moist, cake-like texture.

What flour can I use instead of almond flour?

The only suitable substitute is almond meal and the muffins will be a tiny bit less fluffy.

More Protein Recipes to Try

• Protein banana muffins
• Protein waffles
• Protein pancakes
• Protein bars
• Birthday cake protein balls
• Cottage cheese egg bites
• Protein cookies

• ▢ 1 cup almond butter, peanut butter or seed butter, drippy or melted until runny
• ▢ 2/3 cup applesauce, unsweetened
• ▢ 1/3 cup maple syrup or honey
• ▢ 3 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup whey protein powder, I used vanilla flavor
• ▢ 1 cup almond flour
• ▢ 1/2 cup chocolate chips

Cook ModePrevent your screen from going dark

• Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add almond butter, applesauce, maple syrup, eggs, vanilla extract, cinnamon, baking powder, salt and whisk well until combined.
• Add whey protein powder and almond flour, stir gently with spatula to combine. Batter will be runny. Fold in chocolate chips.
• Distribute batter evenly between 12 openings of a tin. I used regular ice cream scoop and muffin cups were almost full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove protein muffins from the oven and let cool for 10 minutes. Enjoy!

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Store muffins in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
• Freeze: Bake and cool completely. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.

Serving: 1muffin, Calories: 295kcal, Carbohydrates: 18g, Protein: 12g, Fat: 21g, Saturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 127mg, Fiber: 3g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Watch Olena Cooking on Youtube

5 new videos every week

You may also like

HPHigh Protein RecipesVGVegetarian Recipes

Greek Yogurt Banana Muffins

HPHigh Protein RecipesVGVegetarian Recipes

Greek Yogurt Blueberry Muffins

HPHigh Protein RecipesVGVegetarian Recipes

Cottage Cheese Banana Muffins

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!