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 filling they are!

These protein muffins are delicious! They are light and fluffy, and each of them contains 13 grams of protein. I love how filling they are. When I have two of them for breakfast, I'm not hungry for hours.
Another high-protein breakfast option is these chaffles. They contain 36 grams of protein per serving.
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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.
Variations
- Replace the chocolate chips with blueberries. Use fresh blueberries, not frozen ones. The frozen ones are too mushy.
- Add orange or lemon zest to the batter. This greatly enhances the muffins' flavor.
- You can use oil instead of butter. Macadamia nut oil is delicious!
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.
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.
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
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.
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.
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.
Serving Suggestions
These protein muffins are perfect for breakfast. I like to have two of them with my morning coffee.
They're also excellent as an afternoon snack. I often pair one of them with a glass of almond milk for a delightful afternoon pick-me-up.
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.
More Muffin Recipes
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Recipe Card
Fluffy Protein Muffins
Ingredients
- Avocado oil spray for the muffin liners
- 2 large eggs
- ½ cup Greek yogurt plain, whole milk
- ¼ cup butter unsalted, melted, and slightly cooled
- 1 teaspoon stevia glycerite (equals about â…“ cup sugar)
- 1 teaspoon pure vanilla extract
- ½ cup almond flour blanched, finely ground (2 ounces)
- 2 scoops whey protein powder unsweetened (46 grams)
- 1 teaspoon baking powder (gluten-free if needed)
- â…“ cup dark chocolate chips divided (2 ounces)
Instructions
- Preheat the oven to 350°F. Line a 6-cup muffin tin with liners and lightly spray them with oil. Foil liners work best.
- 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 the muffins.
- Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 chocolate chips.
- Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown even when ready.
- Cool the muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving.
Video
Notes
- Foil liners work best in this recipe to prevent sticking. It's best to peel paper liners off while the muffins are still warm. Otherwise, they tend to slightly stick to the muffins. Greased foil liners don't stick.
- 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.
- 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.
Add Your Own Notes
Nutrition per Serving
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True self
Would I need to change anything to make this a loaf instead of muffins? More liquid?
Vered DeLeeuw
I only tested this recipe in a muffin tin, so this is an educated guess. To make a loaf, you would need to double the recipe and, ideally, use a small loaf pan (8 X 4 inches).
The baking time will increase. I suggest you start checking after 20 minutes. I don't think you would need to increase the liquid or make any other changes.
If you decide to go ahead and try this recipe in a loaf pan, I would appreciate you coming back here and telling us about the results.
teacherlove
Hello again.
I did use the recipe as a loaf. I took your advice and doubled it. I baked it at 350°F for 30 minutes. It baked perfectly. Thank you. I have been needing something quick to grab on some mornings. This recipe works well as muffins or a loaf.
Vered DeLeeuw
Wonderful! Thank you so much for letting us know that this recipe works as a loaf.