Ever wondered how to add protein powder to muffins? I’ve got you covered with this super easy Protein Muffins recipe. Using whole wheat flour and plant based protein powder for a low fat and dairy-free muffin recipe.
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Recipe Highlights:
- Wholesome, nutritious breakfast or snack that keeps you full for longer!
- Great way to sneak in extra protein for the whole family!
- Easy to customize with your favorite mix-in’s like fresh berries, chocolate chips, or citrus zest!
- Macro-friendly recipe with low fat and low sugar.
Recipe Notes:
This protein muffin recipe is made with simple ingredients, but we really want to pay special attention to the type of protein powder. Here’s a little more detail about the key ingredients:
- white whole wheat flour – I love the soft texture of whole wheat white flour. You could also try half whole wheat flour and half all-purpose flour and get similar results.
- vegan protein powder – upon testing these protein muffins with various protein powders, I found the I preferred the texture of the plant-based protein powder in the muffins. This also keeps these muffins dairy free for a more dietary friendly recipe. I used this, a pea-protein base plant based powder.
- applesauce – unsweetened applesauce contributes to moisture and sweetness. You could also try an equal amount of well-mashed ripe bananas, pumpkin puree, or Greek yogurt for more protein.
- maple syrup – pure maple syrup adds a special level of sweetness that works so well in these muffins. Honey could work too.
- large eggs – eggs bind the batter (and adds another source of protein!).
- unsweetened cashew milk – I like cashew milk, but your favorite non-dairy milk will work, including unsweetened almond milk. Use soy milk, hemp milk or oat milk for a nut-free recipe. I do not recommend protein milks here, as I haven’t tested it and it could affect the recipe.
- optional mix in’s – go for fresh blueberries, mini chocolate chips, or try lemon zest or orange zest to brighten things up.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Which Protein Powder is Best for this recipe?
Not all protein powders are alike, which is why some are better than others when it comes to using in recipes versus adding to smoothies or making protein shakes.
In this particular recipe we are using plant based protein powder, this one to be exact. You can use another pea protein powder if you’d like.
For the cleanest flavor, stick to unflavored protein powder or vanilla protein powder. If you prefer chocolate protein muffins, use chocolate flavored powder.
QUICK TIP: avoid using natural whey protein powder or whey protein isolate. These two soak up moisture and your muffins will end up like hockey pucks.
Step-by-Step Instructions
Here is your chance to stop buying those store-bought protein muffins and make them at home! Here are the step-by-step instructions:
1
Mix Dry Ingredients
Preheat oven to 375ºF. Line a 12-cup muffin pan with parchment paper liners, or grease lightly with oil or cooking spray. Or use a silicone muffin pan.
In a medium bowl, combine flour, protein powder, baking soda, salt and set aside.
2
Whisk Wet Ingredients
In a large bowl, whisk together applesauce, maple syrup, eggs, milk, and vanilla.
3
Make Muffin Batter
Add flour mixture to the applesauce mixture. Fold together gently with a silicone spatula.
4
Distribute Batter
Evenly distribute the muffin batter into the muffin tin, using a cookie scoop. Fill each muffin cup about ¾ way full.
5
Last Step: Bake
Bake for 15-18 minutes, or until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the muffin pan for 5 minutes. Then, transfer to a wire rack to cool completely.
Ways to Add Flavors:
The base of this protein muffin recipe is really simple. I did this so you can easily come up with your own flavors. Here are some suggestions:
- Blueberry Protein Muffins: add 1 cup fresh or frozen blueberries. May need 1-2 minutes more baking time.
- Chocolate Chip Protein Muffins: as pictured, add 3/4 cup mini chocolate chips.
- Lemon Poppy Seed: add 1 teaspoon lemon emulsion, zest of 2 lemons and 2 tablespoons poppy seed for a little lemon zing.
- Strawberry Protein Muffins: add 1 cup chopped strawberries – make sure pieces are not too small or too big.
How to Store & Reheat
Protein powder is a precious ingredient, so we want to make sure we are enjoying every last bite! Here’s are my best storage and freezing tips:
Storage: Leftover muffins will keep covered in an airtight container in the fridge for 5 days.
Freeze: Wrap each muffin individually in plastic wrap, then transfer to a freezer bag. Freeze for up to 2 months. Perfect for meal prep!
Thaw: Transfer to the fridge to thaw overnight or thaw right on the kitchen counter.
Reheat: If you prefer warm muffins, warm them in a toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen).
Recipe Tips
Here are some baking tips so you get the best protein muffins:
- Do not over-mix – slowly mix the dry ingredients when combining with the wet. If you over-mix the batter, this will make them dense and rubbery.
- Do not overbake – I can’t stress this enough. Overbaking will result in dense muffins. Bake just until a toothpick comes out clean.
- If the muffins are browning too fast, tent them with foil halfway through baking time.
- If you are not a fan of protein powder, try replacing with an equal amount of almond flour.
- Want a touch more protein? Replace the applesauce with Greek yogurt and add 1-2 tablespoons of milk or water to thin the batter a touch.
Recipe FAQs
Can you bake with protein powder?
Absolutely! Protein powder acts like flour in baked goods as it absorbs moisture and adds structure. For best results, I recommend adding protein powder to a recipe that already calls for it (instead of adding it in to a traditional recipe).
How to make protein muffins more moist?
The secret is the applesauce, or some type of pureed fruit or vegetable. Other options include well mashed banana or pure pumpkin puree – but you may find you need an additional tablespoon of milk.
How much protein do these muffins have?
In this particular recipe, each muffin has about 6 grams of protein.
Are protein muffins healthy?
Yes, protein muffins are a great healthy choice, especially if you want to up your added protein intake for the day.
If you make this Protein Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Protein Muffins
Ingredients
- 1 ¼ cups white whole wheat flour
- ⅔ cup plant based protein powder, 56 grams
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup applesauce
- ¼ cup maple syrup
- 2 large eggs
- ¼ cup unsweetened cashew milk, or similar non-dairy milk
- 1 teaspoon vanilla extract
Optional Mix In's (pick one)
- 1 cup blueberries
- ¾ cup mini chocolate chips
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375ºF and line 12 cup muffin pan with liners, or spray well with oil.
- Mix dry ingredients: In a medium bowl combine flour, protein powder, baking soda and salt.
- Whisk wet ingredients: In a large bowl whisk together applesauce with maple syrup, eggs, milk and vanilla.
- Make muffin batter: Add dry ingredients to bowl of wet ingredients, using a silicone spatula to gently combine.
- Divide batter: Evenly distribute the batter into muffin pan, filling about ¾ way full.
- Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
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