These wonderfully fluffy protein muffins are made with almond flour and whey protein powder.
A handful of chocolate chips and vanilla extract add great flavor, but the best thing about them is how very filling they are!
Even though I usually prefer an egg or meat-based breakfast, sometimes it's nice to have a baked good that doesn't just taste great but also keeps you going for several hours.
These protein muffins are delicious! They are light and fluffy and each of them contains 13 grams of protein. The best thing about them is how filling they are. When I have two of them for breakfast, I'm not hungry for several hours.
Here's an overview of the ingredients you'll need to make these tasty 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 it 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, possibly adding a bit of water.
Vanilla: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.
Whey protein powder: I provide a link to the brand I use in the recipe card below.
Baking powder: Make sure it's fresh. And if needed, also make sure it's gluten-free.
Dark chocolate chips: As dark as you can go and still enjoy them!
Making these protein muffins is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by whisking the ingredients (except for the chocolate chips) together in a big bowl. I usually start with the liquid ingredients, then add the dry ones.
Next, you fold in the chocolate chips.
Now, spoon the mixture into greased muffin liners.
The final step is to bake the muffins for about 17 minutes in a 350°F oven, then cool them.
When not baking with wheat flour, you don't need to worry about over-mixing.
Over mixing develops the gluten which results in tough and rubbery baked goods. But here we don't need to worry about that. So you simply mix all your ingredients in one bowl, pour them into a muffin pan, and bake.
Frequently asked questions
The muffins do keep fairly well in the fridge or in the freezer, but their texture is best when freshly baked.
You can mix the batter the night before, pour it into the muffin pan, cover with cling wrap and refrigerate, then bake the muffins in the morning.
They are very tasty. However, you should keep in mind that they cannot possibly have the same texture as regular muffins. The protein powder affects both the flavor and the texture.
This is also the case when making these protein pancakes. Delicious, but different. Still, I think that for their kind, they are excellent and as close as can be to regular almond flour muffins.
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.
I love these muffins just the way they are so I rarely make any changes to the original recipe. But here are a few ideas:
- Replace the chocolate chips with blueberries. Use fresh blueberries rather than frozen ones. The frozen ones are too mushy.
- Add orange or lemon zest to the batter.
- You can use oil instead of butter. Macadamia nut oil is delicious!
Protein muffins are obviously perfect for breakfast. I like to have two of them with my morning coffee.
They're also very good as an afternoon snack. I often pair one of them with a glass of almond milk for a wonderful afternoon pick-me-up.
You can easily double this recipe and bake 12 muffins at a time. They keep fairly well in the fridge, in an airtight container, for 4-5 days and can be gently warmed up in the microwave.
Although they do slightly dry out when stored, more so than regular muffins, so they are best in terms of texture when freshly baked.
These muffins also freeze well in freezer bags. You can thaw them directly in the microwave.
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Fluffy Protein Muffins
- Avocado oil spray for muffin liners
- 2 large eggs
- ½ cup plain whole milk Greek yogurt
- ¼ cup butter melted and slightly cooled
- 1 teaspoon stevia glycerite (equal to about ⅓ cup sugar)
- 1 teaspoon pure vanilla extract
- ½ cup blanched finely ground almond flour (2 oz)
- 2 scoops unsweetened whey protein powder (46 grams)
- 1 teaspoon baking powder (gluten free if needed)
- ⅓ cup dark chocolate chips divided (2 oz)
- Preheat your oven to 350 degrees 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 finally the baking powder. Whisk until very smooth.
- Fold in the chocolate chips, reserving 24 chocolate chips to sprinkle on top of the muffins.
- Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 chocolate chip.
- Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown even when ready.
- Cool 5 minutes in pan on a wire rack, then 10 more minutes directly on the rack.