These protein-packed muffins are the ultimate balance of flavor and nutrition, made with just five wholesome ingredients.
Each muffin delivers around 20 grams of plant-based protein, plus fiber and healthy fats to keep you satisfied.
Naturally low in carbs and free from refined sugar, they’re a quick and nourishing option for breakfast, snacks, or meal prep.
Ready in under 20 minutes, they’re perfect for busy, health-conscious lifestyles.
Protein Muffins
Equipment
- 1 large mixing bowl
- 1 whisk or spatula
- 1 standard muffin tin (12-slot, but use 8 slots)
- 8 muffin liners
- 1 oven (set to 180°C / 350°F)
Ingredients
- 64 –67 g 2 scoops vanilla protein powder
- 1 tsp baking powder
- 60 g ½ cup almond flour
- 125 g ½ cup peanut butter (or any nut/seed butter)
- 240 g 1 cup unsweetened applesauce
- 85 g ½ cup chocolate chips (optional)
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 180°C (350°F). While the oven is warming up, line a standard muffin tin with 8 paper liners. If you don’t have liners, lightly grease each cavity with a small amount of oil or nonstick spray to prevent sticking. Preparing the pan in advance ensures the batter can go straight into the oven once it’s ready, which helps the muffins rise properly.
- Combine the Dry Ingredients: In a large mixing bowl, add the protein powder, almond flour, and baking powder. Using a whisk or spoon, stir everything together until the mixture looks even in color and texture. This step helps evenly distribute the baking powder so your muffins rise uniformly and don’t end up with dense pockets of flour.
- Add the Wet Ingredients: Next, spoon in the peanut butter (or your chosen nut/seed butter) and pour in the unsweetened applesauce. Mix gently at first, then more firmly, until the dry ingredients are fully absorbed and you have a thick, smooth batter. The applesauce not only provides natural sweetness but also keeps the muffins moist, while the nut butter adds richness and a boost of healthy fats.
- Fold in Optional Mix-Ins: If you’d like to add chocolate chips, sprinkle them over the batter. Use a spatula to fold them in gently, making sure they’re evenly distributed without overmixing. You can also experiment with other add-ins, such as chopped nuts, dried fruit, or even a dash of cinnamon for extra flavor.
- Portion the Batter: Using a spoon or small scoop, divide the batter evenly among the 8 muffin liners. Fill each liner about three-quarters full to allow room for the muffins to rise. Tap the muffin tin lightly on the counter once filled — this helps release air bubbles and smooths the tops of your muffins for a more even bake.
- Bake to Perfection: Place the muffin tin in the center of your preheated oven and bake for 10–12 minutes. Keep an eye on them as they bake: the tops should puff up slightly and develop a light golden color. To check for doneness, insert a toothpick or skewer into the center of a muffin — it should come out mostly clean, with only a few moist crumbs attached. If the tops are browning too quickly, loosely cover the tin with foil after about 8 minutes.
- Cool Before Serving: Once baked, remove the muffins from the oven and let them rest in the tin for about 5 minutes. This helps them firm up and makes removal easier. Afterward, transfer the muffins to a wire rack to cool completely. Cooling prevents them from becoming soggy at the bottom and enhances their texture.
Notes
- Use good-quality protein powder for best results — whey, casein, or plant-based all work, but each affects texture slightly.
- Nut or seed butter can be swapped depending on preference — almond butter for mild flavor, sunflower seed butter for nut-free, or cashew butter for creaminess.
- Unsweetened applesauce is important — sweetened varieties will make the muffins overly sweet.
- Do not overbake — protein muffins can dry out quickly; remove as soon as a toothpick shows only a few moist crumbs.
- For a richer flavor, try mixing in cinnamon, vanilla extract, or cocoa powder.
- If adding chocolate chips or nuts, coat them lightly in almond flour first to prevent sinking to the bottom.
- Muffins taste even better the next day as the flavors settle.
Chef’s Secrets for Perfect Muffins
The secret to achieving moist, fluffy protein muffins lies in balancing the wet and dry ingredients.
Protein powder can sometimes create a dense or rubbery texture, so it’s important not to add too much or overmix the batter.
Using applesauce helps add natural sweetness while keeping the muffins soft without extra sugar or oil.
Another tip is to let the batter rest for just a minute before baking — this gives the flour time to hydrate, leading to a smoother crumb.
Finally, resist the urge to keep opening the oven door while baking; a steady temperature is crucial for even rise and a tender finish.
Serving Suggestions for Every Occasion
These muffins are versatile and can be enjoyed in many ways throughout the day.
Pair them with a hot cup of coffee or tea for a quick breakfast, or pack them into lunchboxes as a satisfying mid-day snack.
For a more indulgent treat, warm them up and spread a thin layer of nut butter on top, or crumble them into Greek yogurt for a protein-packed parfait.
If you’re serving them as dessert, a drizzle of melted dark chocolate or a sprinkle of chopped nuts makes them extra special.
Because they are portable and mess-free, they’re also an excellent option for road trips, post-workout snacks, or busy mornings on the go.
Storage Tips for Long Freshness
Once cooled, these muffins should be stored properly to maintain their soft texture and fresh taste.
For short-term storage, keep them in an airtight container in the refrigerator, where they’ll stay good for up to a week.
If you want to prepare a bigger batch for future use, freezing is the best method — simply place the muffins in a zip-top freezer bag or airtight container, separating layers with parchment paper to prevent sticking.
When ready to enjoy, thaw them at room temperature or reheat in the microwave for 15–20 seconds to restore their warm, freshly-baked feel.
Avoid leaving them at room temperature for more than a day, as the natural moisture from the applesauce can make them spoil faster.
Frequently Asked Questions
1. Can I use a different flour instead of almond flour?
Yes! Oat flour or coconut flour can be used, but keep in mind the texture will change.
Coconut flour is very absorbent, so you’ll need less of it, while oat flour gives a denser, heartier crumb.
2. Do I need to use protein powder?
Protein powder is the key ingredient that gives these muffins their high-protein boost.
If omitted, the muffins will still bake but won’t have the same nutrition profile or structure.
For a more balanced texture, stick with whey, casein, or a good-quality plant-based blend.
3. Can I make this recipe vegan?
Absolutely! Just make sure to use a plant-based protein powder and a dairy-free chocolate chip if adding mix-ins.
Since the recipe already uses applesauce and nut butter, no eggs or dairy are required.
4. How do I prevent my muffins from drying out?
The main cause of dryness is overbaking. Keep a close eye on the muffins after 10 minutes, and check with a toothpick.
They should come out just slightly underbaked, as they continue to cook while cooling in the pan.
5. Can I double or triple the recipe?
Yes, this recipe scales up easily. Simply multiply the ingredients by two or three, but keep the baking time about the same.
Just be sure not to overcrowd the oven, as proper heat circulation is key to even baking.
