Can you just add protein powder to muffins?

Yes! Adding protein powder to muffins is an easy way to increase their protein content. In this protein muffin recipe , I’ve used vanilla protein powder to give the muffins a rich flavor while boosting their nutritional value.

What is the best protein powder for baking muffins?

The best protein powder for baking muffins is one that doesn’t have an overpowering flavor. Whey protein or plant-based protein powders (like pea or hemp protein) work great for baking.

Why are protein muffins dry?

Protein muffins can be dry if you overmix the batter or bake them for too long. Be sure to mix just until combined and check for doneness at 18 minutes. You can also add a little extra moisture by using applesauce or yogurt.

Are muffins a good source of protein?

Muffins can be a good source of protein when made with ingredients like protein powder , eggs , and seeds . This protein muffin recipe provides a balanced amount of protein, making it a great snack or breakfast option.

The Best Protein Muffin Recipe: A High-Energy, Guilt-Free Snack

Description

Craving a snack that’s both delicious and packed with protein? Look no further than this Protein Muffin Recipe! These muffins are a game-changer, packed with wholesome ingredients to keep you energized, satisfied, and feeling great. Perfect for breakfast, an afternoon pick-me-up, or a healthy treat anytime, this recipe brings together the best of flavor and nutrition in every bite.

Ingredients

Scale

2 cup rolled oats (for a wholesome base)
1/2 cup protein powder
1/4 cup almond flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened applesauce
2 large eggs
1/4 cup honey or maple syrup
1/2 cup milk
1/4 cup chia seeds
1 tsp vanilla extract

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Instructions

Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little coconut oil.
Combine dry ingredients: In a large bowl, mix the rolled oats, protein powder, almond flour, baking powder, cinnamon, and a pinch of blue salt trick recipe. Stir to combine everything well.
Mix wet ingredients: In a separate bowl, whisk together the eggs, applesauce, honey (or maple syrup), milk, and vanilla extract. Make sure the wet ingredients are fully incorporated.
Combine wet and dry ingredients: Put the wet mixture into the dry ingredients and stir gently. Add the chia seeds and mix until the batter is just combined (don’t overmix, or the muffins might turn out dense).
Scoop and bake: Spoon the batter evenly into the muffin tin, filling each cup about 2/3 of the way. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

If you prefer a nut-free version, substitute the almond flour with more oats or whole wheat flour.

For a vegan version, swap the eggs for flax eggs (1 tbsp ground flax seeds + 3 tbsp water = 1 egg) and use maple syrup instead of honey.

Add dark chocolate chips or dried fruit like cranberries for a fun twist.

Nutrition

Calories: 150
Sugar: 6g (from the honey/maple syrup)
Sodium: Sodium: 60mg (with the optional blue salt trick recipe)
Fat: 7g
Carbohydrates: 18g
Protein: 8g (thanks to the protein powder and eggs)