Protein Muffins

Ingredients

Here's an overview of the ingredients needed to make these protein muffins. The exact measurements are listed in the recipe card below.

Eggs: I use large eggs in most of my recipes, this one included.

Greek yogurt: Whole-milk yogurt has the best flavor. Sour cream works, too, but has less protein.

Butter: I love using creamy European butter, but any butter will be great.

Sweetener: I use stevia in this recipe. You can use a granulated sweetener instead.

Vanilla: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

Almond flour: I use blanched, finely ground almond flour. I don't recommend using a coarse almond meal in this recipe.

Whey protein powder: I use Biochem unflavored protein powder.

Baking powder: Make sure it's fresh. And if needed, also make sure it's gluten-free.

Dark chocolate chips: I use 85% cacao chocolate chips by Pascha.

Protein Muffins Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Preheat your oven to 350°F. Line a 6-cup muffin tin with liners and lightly spray them with oil.

In a large bowl, whisk the eggs, yogurt, melted butter, stevia, and vanilla. Mix in the almond flour, followed by the protein powder and baking powder. Whisk until very smooth.

The liquid ingredients in a mixing bowl.

Fold in the chocolate chips, reserving 24 to sprinkle on the muffins. Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 chocolate chips.

Topping the muffins with chocolate chips.

Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. The muffins will not brown. Cool the muffins for 5 minutes in the pan on a wire rack, then 10 more minutes directly on the rack before serving them.

Expert Tip

You don't need to worry about over-mixing the batter when baking with gluten-free flour. Over-mixing develops the gluten, resulting in tough and rubbery baked goods.

But we don't need to worry about that here. You can mix all the ingredients in one bowl, pour them into the muffin pan, and bake. Easy!

Recipe FAQs

Is this a make-ahead recipe?

The muffins keep fairly well in the fridge or freezer, but their texture is best when freshly baked.

You can mix the batter the night before, pour it into the muffin pan, cover it with cling wrap, and refrigerate it, then bake the muffins in the morning.

Are these muffins tasty? Not too dry?

They are delicious! However, keep in mind that they cannot possibly have the same texture as regular muffins, as the protein powder affects their flavor and texture.

This is also the case when making these protein pancakes. They are delicious but different. Still, for their type, they are excellent and as close as can be to almond flour muffins.

Can I use coconut flour instead of almond flour?

No. The two flours are very different. Coconut flour is very absorbent and has a drying effect on baked goods. It won't work in this recipe.

Storing Leftovers

You can double this recipe and bake 12 muffins. They keep fairly well in the fridge, in an airtight container, for 4-5 days and can be gently warmed up in the microwave.

They do dry out slightly when stored, more so than regular muffins, so they are best when freshly baked.

These muffins also freeze well in freezer bags. You can thaw them in the microwave.