These are the best Protein Muffins you will ever make! They are incredibly moist, fluffy, and packed with flavor, making them the perfect healthy breakfast, snack, or post-workout treat. Forget dry, dense protein snacks—this recipe is a game-changer.
We’ve crafted a simple, no-fuss recipe that uses common pantry staples. In just about 30 minutes, you can have a batch of these delicious muffins ready to go. They are perfect for meal prep and will keep you fueled and satisfied throughout your busy week.
Why This is the BEST Protein Muffin Recipe
You’ll love this recipe for its simplicity and incredible results. Unlike many other recipes, these protein muffins are not dry or rubbery. The secret is the perfect balance of wet and dry ingredients, especially the Greek yogurt, which ensures a tender crumb every time.
- Quick & Easy: Ready in just 30 minutes with minimal prep time.
- Perfectly Moist: We’ve perfected the ratio to avoid the dryness often found in protein baking.
- Customizable: Easily adapt the recipe with your favorite mix-ins and protein powder.
- Meal-Prep Friendly: Make a batch on Sunday for a healthy grab-and-go snack all week. For another great meal-prep idea, check out our easy banana bread recipe.
Key Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create delicious and healthy protein muffins. Here’s what you’ll need:
- Protein Powder: Vanilla or chocolate whey protein powder works best for flavor and texture.
- Oat Flour: A healthy, gluten-free flour that gives the muffins a wonderful texture. You can make your own by blending rolled oats.
- Greek Yogurt: The key to moist muffins! It adds protein and ensures a tender crumb.
- Eggs: Act as a binder for the muffin batter.
- Maple Syrup: Provides natural sweetness. You can also use honey or another liquid sweetener.
- Milk: We use unsweetened almond milk, but any milk will work.
- Chocolate Chips: Because everything is better with a little chocolate!
Step-by-Step Instructions For Protein Muffins
Making these high-protein muffins is incredibly simple. Just follow these steps for a perfect batch every single time.
1. Prep Your Station
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray. This prevents the muffins from sticking and makes cleanup a breeze.
2. Mix & Bake
In a large bowl, whisk together the oat flour, protein powder, baking powder, and salt. In a separate bowl, mix the wet ingredients: Greek yogurt, eggs, maple syrup, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix! Gently fold in the chocolate chips.
Divide the batter evenly among the 12 muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfectly Moist Muffins
The biggest complaint with protein baking is dryness. Follow these expert tips to ensure your protein muffins are always moist and delicious.
- Do Not Overmix: Mix the batter until the ingredients are just combined. Overmixing develops the gluten and can lead to tough, dry muffins.
- Measure Flour Correctly: Spoon your flour into the measuring cup and level it off. Scooping directly from the bag can pack the flour and result in a dry muffin.
- Don’t Overbake: Keep a close eye on the muffins. As soon as a toothpick comes out clean, they’re done. They will continue to cook slightly in the hot tin.
Flavor Variations & Substitutions
This recipe is a fantastic base for customization! Here are a few ideas to get you started:
- Blueberry Lemon: Swap chocolate chips for fresh blueberries and add the zest of one lemon.
- Banana Nut: Reduce maple syrup by half and add one mashed ripe banana. Mix in chopped walnuts or pecans. If you enjoy nutty treats, you might also like our no-bake peanut butter cookies.
- Double Chocolate: Use chocolate protein powder and add a tablespoon of unsweetened cocoa powder to the dry ingredients.
How to Store Your Muffins
Proper storage is key to keeping your protein muffins fresh and delicious.
- At Room Temperature: Store in an airtight container for up to 3 days. Placing a paper towel in the container can help absorb excess moisture.
- In the Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to a week.
- Freezing: These muffins freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or microwave for 30-45 seconds. For another unique dessert, take a look at our delicious protein tart.
Frequently Asked Questions About Protein Muffins
Yes! This recipe is naturally gluten-free as it uses oat flour. Just be sure to use certified gluten-free rolled oats if you are making your own oat flour to avoid any cross-contamination.
While this recipe was tested with whey protein powder, which tends to bake well, you can experiment with others. Plant-based protein powders can be more absorbent, so you may need to add a little extra liquid (like milk or yogurt) to get the right batter consistency.
Based on the ingredients used in this recipe, each muffin contains approximately 14 grams of protein, making it a fantastic high-protein snack to keep you full and satisfied.
Store your muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months.
This is a common issue and is usually caused by overmixing the batter or overbaking the muffins. Mix your wet and dry ingredients only until they are just combined, and bake them until a toothpick comes out clean. Using moist ingredients like Greek yogurt or mashed banana also helps.
The Best Protein Muffins Recipe
Protein Muffins (Easy, Moist & Fluffy Recipe!)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, and salt.
- In a separate medium bowl, mix the Greek yogurt, eggs, maple syrup, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix. Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Freeze for up to 3 months for a quick and easy snack anytime.
Share Your Creations!
We are so excited for you to try this amazing protein muffin recipe! If you make them, be sure to leave a comment below and let us know your favorite variations. Don’t forget to share a photo of your beautiful muffins on Pinterest and tag us!
