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Baked Protein Muffins Recipe

American · Snack · 30 min total

These protein-packed muffins are perfect for a quick breakfast or post-workout snack, with a moist texture and subtle sweetness.

Ingredients

• 1 1/2 cups vanilla or unflavored protein powder (whey or plant-based)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil or butter
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1/2 cup dark chocolate chips or blueberries (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
2. In a large bowl, whisk together protein powder, almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat eggs. Add applesauce, melted coconut oil, honey, vanilla, and almond milk; whisk until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in chocolate chips or blueberries if using. Do not overmix.
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• For extra protein, add 2 tbsp of chia seeds or flaxseed meal.
• Muffins freeze well; wrap individually and freeze for up to 3 months.

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