What is the best protein powder for baking muffins?

The best protein powder for a protein muffin is a blend of whey and casein or a plant-based powder like brown rice or pea protein . Avoid using pure whey isolate on its own—it often dries out baked goods and leads to a rubbery texture. Choose an unsweetened vanilla flavor for best balance.

Can I use protein powder instead of flour for muffins?

Swapping all the flour for protein powder might seem like a shortcut, but it’ll totally change the muffin’s texture, often making it dry or crumbly instead of soft and mo ist . However, in this protein muffin recipe, a small amount of almond flour works with the powder to create a soft, moist crumb. Too much protein powder alone will make muffins dry and dense.

How to add protein powder into baked goods?

Always combine protein powder with a binding ingredient like nut butter , eggs , or applesauce , as used in this recipe. That keeps your protein muffins moist. Also, use 1 scoop of protein powder per ¼ cup of flour in most conversions—too much will cause crumbling or rubbery centers.

Can I add protein powder to blueberry muffins?

Yes! You can turn any blueberry muffin into a protein muffin by substituting a portion of the flour with a scoop of protein powder. For best results, keep a 1:3 ratio of protein powder to total dry ingredients and balance it with something moist like yogurt or banana.

Protein Muffins: 5 Ingredients, Best & Most Powerful Results

Name: Protein Muffin Recipe – 5 Ingredients, Best & Most Powerful Results
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 8 muffins
Cuisine: American
Ingredients: 2 scoops vanilla protein powder (64–67g); 1 teaspoon baking powder; 1/2 cup blanched almond flour; 1/2 cup peanut butter (or any nut/seed butter); 1 cup unsweetened applesauce; 1/2 cup chocolate chips (optional)

Description

These 5-ingredient protein muffins are fluffy, moist, and pack in 21 grams of protein each. Perfect for breakfast, snacks, or post-workout fuel, they’re low in carbs, gluten-free, and made with real ingredients you can feel good about.

Ingredients

Scale

2 scoops vanilla protein powder (64–67g)

1 teaspoon baking powder

1/2 cup blanched almond flour

1/2 cup peanut butter (or any nut/seed butter)

1 cup unsweetened applesauce

1/2 cup chocolate chips (optional)

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Instructions

1. Preheat oven to 350°F (180°C). Line 8 muffin cups with liners.

2. In a large bowl, whisk together protein powder, almond flour, and baking powder.

3. Add peanut butter and applesauce. Stir into a thick, smooth batter.

4. Fold in chocolate chips or other mix-ins gently.

5. Scoop batter evenly into muffin cups and bake for 10–12 minutes. Cool 5 minutes in pan, then transfer to a wire rack.

Notes

These muffins can be stored in the refrigerator for up to 1 week or frozen for up to 6 months.

To make them nut-free, use sunflower seed butter.

To switch up flavors, try mashed banana or pumpkin instead of applesauce.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 176
Sugar: 9g
Sodium: 147mg
Fat: 10g
Carbohydrates: 7g
Fiber: 4g
Protein: 21g