Go Back

Easy Protein Muffins

These protein muffins are delicious and packed with nutrition, perfect for a quick breakfast or a post-workout snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup almond flour Can substitute with gluten-free blends.
  • 1/2 cup protein powder Use chocolate or vanilla for different flavors.
  • 1/4 cup sweetener (like erythritol) Adjust to taste for sweetness.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs Can substitute with flax eggs or applesauce for vegan option.
  • 1/2 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract Can switch with almond or coconut extract for a variation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together the almond flour, protein powder, sweetener, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 15-20 minutes, or until a toothpick comes out clean.
  3. Let the muffins cool before serving.

Notes

Store muffins in an airtight container at room temperature for up to three days. Refrigerate for about a week or freeze for up to three months. Reheat in microwave when ready to enjoy.