Protein Muffins
Soft, fluffy, and packed with 20 grams of protein per serving, these 5-ingredient muffins are the perfect on-the-go snack or breakfast. Naturally sweetened with applesauce and boosted with healthy fats from nut butter, they’re a wholesome, low-carb option that can be made in minutes.
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.
