Fluffy Protein Muffins
User Reviews
4.9
Fluffy Protein Muffins
Description
The Fluffy Protein Muffins rely on almond flour and whey protein powder for structure and protein content, balanced by wet ingredients including eggs, whole milk Greek yogurt, melted butter, and vanilla extract. Stevia glycerite provides sweetness without sugar. Dark chocolate chips folded into the batter and sprinkled on top add richness and melty chocolate texture.
Unlike traditional muffins, these do not brown heavily but bake to a delicate, slightly pale crumb that remains moist due to the yogurt and butter mixture. Preparing the muffins in foil or parchment liners prevents sticking, as the batter can cling to standard paper liners. The muffins are cooled on racks before serving to allow the crumb to set.
These muffins make a filling snack or breakfast option when a protein boost is desired. They are suitable for making ahead by mixing batter the night before, refrigerating, and baking fresh the next day. Substituting blueberries for chocolate chips is possible but may affect texture slightly.
Storage options include keeping them in airtight containers in the fridge for up to several days or freezing for longer preservation. Gentle reheating can restore softness.
Ingredients
- Avocado oil spray for the muffin liners
- 2 egg large
- 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 vanilla extract pure
- ½ cup almond flour 2 ounces, superfine
- 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
- Use foil or parchment liners to prevent muffins from sticking during baking.
- Measure protein powder by weight for accuracy as it can be drying.
- Batter can be prepared in advance and refrigerated overnight before baking fresh.
- Chocolate chips can be replaced with blueberries, though they may sink; coating them in cornstarch can reduce sinking.
- Muffins keep well refrigerated for 4-5 days and freeze well for longer storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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