Can I just add protein powder to muffins?

You can, but it changes the texture fast. This easy mini protein muffin recipe uses natural protein sources like Kodiak mix, eggs, and flaxseed, giving you protein without the dry, gritty feel many powders cause.

How much protein is in a mini muffin?

Each of these high protein mini muffins packs in 4–5g of protein, ideal for small portions, little hands, or pairing with other snacks.

What are those mini muffins called?

Some call them snack muffins or bite-size bakes, but I stick with mini protein muffins , because that’s exactly what they are: small, satisfying, and full of protein.

Are protein muffins healthy for weight loss?

Yes, especially these. Because they’re high in protein and lower in sugar, they help with fullness and energy. These healthy mini muffins are perfect for anyone trying to eat intentionally without giving up taste.

How does protein powder affect baking muffins?

It can dry them out or make them rubbery if overused. That’s why this recipe skips powders and keeps your mini protein muffins fluffy and delicious.

What is the best protein powder for muffins?

If you do add powder, choose a mild vanilla or unflavored whey. But again, this recipe works beautifully without it, making it one of the most foolproof freezer friendly muffins I’ve made.

Chocolate Chip Mini Protein Muffins: 5 Reasons Moms Love 'Em

Description

These chocolate chip mini protein muffins are soft, healthy, and kid-approved. Packed with protein and freezer-friendly, they’re perfect for busy mornings and snack time.

Ingredients

Scale

1 cup Kodiak Cakes Buttermilk Power Mix

1/4 cup ground flaxseed

1/3 cup brown sugar

1 tsp baking powder

1 cup milk (any kind)

1 egg

1 tsp vanilla extract

1/2 cup vegetable oil

1 cup mini chocolate chips

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Instructions

1. Preheat oven to 350°F. Grease a mini muffin pan.

2. In a large bowl, whisk Kodiak mix, flaxseed, brown sugar, and baking powder.

3. In a second bowl, combine milk, egg, vanilla, and oil.

4. Stir wet mixture into dry, just until combined.

5. Gently fold in mini chocolate chips.

6. Fill muffin cups nearly full.

7. Bake 15–18 minutes, or until a toothpick comes out clean.

8. Cool in pan. Enjoy warm or freeze for later.

Notes

These freezer friendly muffins stay soft after thawing. Store in an airtight bag up to 3 months. Reheat 1–2 muffins in microwave for 20–25 seconds for a warm, grab-and-go breakfast or snack.

Prep Time: 5 minutes
Cook Time: 15–18 minutes
Category: Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 110
Sugar: 5g
Sodium: 90mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1.5g
Protein: 4.5g
Cholesterol: 20mg