Gluten-Free Protein Powder Muffin Recipe
User Reviews
5
Gluten-Free Protein Powder Muffin Recipe
Description
This muffin recipe uses vegan protein powder along with almond and tapioca flours for a gluten-free base. Dairy-free yogurt and maple syrup add moisture and mild sweetness, while mini chocolate chips folded in bring bursts of chocolate flavor. An egg works as a binder, and non-dairy milk adjusts batter consistency.
The batter is thick, requiring scooping into muffin cups rather than pouring, and the muffins bake at 350°F for 34 minutes. The result is a firm, protein-packed muffin with a tender crumb and subtle sweetness balanced by chocolate chips. These muffins suit those needing a gluten-free, dairy-free snack with added protein.
They can be stored in the fridge for up to a week and taste best at room temperature or fresh from the oven. The recipe allows swapping different flavors of vegan protein powder, and other gluten-free flours can be substituted. Using silicone muffin cups helps in easy removal as paper liners may not peel off cleanly.
Letting the batter sit briefly before baking aids ingredient absorption. The muffins do not pour easily due to thick consistency but scoop well with an ice cream scoop. Unflavored non-dairy yogurt is preferred for best texture and flavor balance.
Ingredients
- ½ cup vegan protein powder
- 1 teaspoon baking powder
- ⅓ cup almond flour
- 1 tbs tapioca flour
- ¼ cup dairy-free yogurt
- ⅛ cup maple syrup
- ¼ cup mini chocolate chips
- 1 egg
- ¼ cup non-dairy milk
Instructions
- Preheat the oven to 350 degrees Farenheit.
- In a baking bowl, combine the first four ingredients.
- One by one add in the wet ingredients and mix really well.
- Fold in the chocolate chips.
- Let sit for 2-3 minutes for the ingredients to absorb.
- Use a trigger ice cream scoop to portion the batter into muffin cups.
- Bake for 34 minutes. Remove from the oven and let cool fully in the pan.
Notes
- Use any unflavored non-dairy yogurt such as almond or coconut yogurt for moisture.
- Different flavors of vegan protein powder can be used; peanut butter chocolate chip is a suggested variation.
- Store muffins in an airtight container in the fridge for 5-7 days to maintain freshness.
- Allow refrigerated muffins to come to room temperature before eating for best taste.
- The thick batter should be scooped into muffin cups as it will not pour.
- Silicone muffin cups are recommended since paper liners may not release muffins easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 113mg | 5% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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