Protein Muffins

protein muffins

I was on a mission to make protein muffins that I would actually enjoy eating! Most recipes I found produced dense, bland muffins. So I tweaked and tweaked, and finally succeeded. These tasty protein muffins contain flour and protein powder in near-equal amounts, which means that despite containing whole-wheat flour, they are light in color and relatively light in texture. They actually remind me of angel food cake, they contain 12 grams of protein per muffin, and they are very filling!

Protein Muffins
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast
Yield: 12 protein muffins
  • Olive oil spray
  • 1 cup 100% whole-wheat flour
  • 4 scoops protein powder (no flavor, zero sugar - I use Biochem's Natural Flavor)
  • 2 teaspoons baking powder
  • 4 large eggs
  • 1 cup plain, low-fat Greek yogurt
  • ¼ cup light olive oil or melted coconut oil
  • ½ cup honey
  • 2 tablespoons pure vanilla extract
  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and spray them with olive oil spray.
  2. In a large bowl, whisk together the flour, protein powder, and baking powder.
  3. In a separate bowl, whisk together the eggs and yogurt, then add the oil, honey and vanilla.
  4. Pour the liquid mixture into the flour mixture. Mix with a fork just until combined.
  5. Spoon the batter into the prepared muffin cups. The batter is pretty runny, so it's actually easier to pour it into a Pyrex measuring cup with a pour spout and then pour it into the cups, filling each ¾ full.
  6. Bake 17-18 minutes, or until a toothpick inserted in one of the muffins comes out clean. Cool 5 minutes in pan on a wire rack, then 10 more minutes directly on the rack.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 191; Fat: 7g; Carbohydrates: 20g; Sugar: 12g; Sodium: 135mg; Fiber: 1g; Protein: 12g

Protein Muffins

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