Fluffy Protein Muffins
User Reviews
4.9
105 reviews
Excellent
Fluffy Protein Muffins
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These fluffy protein muffins are made with almond flour and protein powder. They contain 13 grams of protein per muffin!
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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 ⅓ cup of sugar
- 1 teaspoon pure vanilla extract
- ½ cup superfine almond flour 2 ounces
- 2 coops whey protein powder unsweetened; 46 grams
- 1 teaspoon baking powder gluten-free if needed
- ⅓ 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, Greek yogurt, melted butter, stevia, and vanilla.
- Mix in the almond flour, followed by the protein powder, and finally, the baking powder. Mix until 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 much.
- 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.
Notes
- Foil or parchment liners work best in this recipe to prevent sticking. These muffins stick to standard paper liners. If using standard paper liners, remove them while the muffins are still warm to minimize sticking.
- Protein powder is very drying, so it's best to measure it by weight using a kitchen scale, not by volume.
- 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.
- You can replace the chocolate chips with ½ cup of blueberries. The blueberries tend to sink to the bottom of the muffins, but the muffins are still delicious. Coating the blueberries in a teaspoon of cornstarch before adding them to the batter helps mitigate some of the sinking but doesn't prevent it.
- 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. If you made them with blueberries, place them on paper towels to absorb extra liquid. These muffins also freeze well in freezer bags. You can thaw them in the microwave.
Nutrition Information
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Serving
1muffin
Calories
226kcal
(11%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Sodium
128mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6protein muffins
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 226kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Sodium | 128mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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