High Protein Muffins
These protein muffins are soft, healthy, and packed with 20g of protein perfect for a quick breakfast or high protein snack.Made with clean ingredients, they’re ideal gluten-free muffins for meal prep, fitness, or guilt-free dessert cravings.
Ingredients
- 2 scoops vanilla protein powder 64–67 grams
- 1 teaspoon baking powder
- 1/2 cup almond flour blanched works best
- 1/2 cup peanut butter or any nut/seed butter
- 1 cup unsweetened applesauce or mashed banana or Greek yogurt
- 1/2 cup chocolate chips optional, use sugar-free for healthier option
Instructions
- Start by preheating your oven to 350°F (180°C). Line a muffin tray with 8 paper liners or lightly grease it to prevent sticking.
- In a large mixing bowl, whisk together your vanilla protein powder, almond flour, and baking powder. Make sure it’s well mixed with no lumps.
- Now stir in your peanut butter and unsweetened applesauce. Mix everything until you get a smooth, thick batter. If you're adding chocolate chips, fold them in now.
- Spoon the batter evenly into the 8 muffin liners. Try to fill each about 3/4 full so they rise nicely without spilling over.
- Pop the tray into the oven and bake for 10–12 minutes. Check with a toothpick it should come out mostly clean when they’re done. Don’t overbake!
- Let the muffins cool in the tray for about 5 minutes, then transfer them to a wire rack. Once cool, enjoy your moist protein muffins as a snack or breakfast!
Notes
To keep these protein muffins soft and moist, avoid overbaking remove them as soon as the tops are set. You can swap applesauce with mashed banana or Greek yogurt for extra flavor or texture. Use casein or brown rice protein for best results, as whey isolate may dry them out. Store leftovers in the fridge for up to a week or freeze for quick meal prep muffins anytime!