Not-So-Pretty Protein Muffins, But So Delicious!
They might not win any beauty contests, but these protein muffins are a game-changer! Made with eggs, yogurt, almond flour, and extra protein powder, they’re a healthier alternative to traditional vanilla muffins. They’re moist, dense, and packed with protein, making them perfect for breakfast or a snack. At first, I hesitated to share this recipe since these muffins aren’t the prettiest. But after seeing the nutrition comparison, I knew they were too good to keep to myself. And the best part? They taste incredible—moist, dense, and a lot like sponge cake!
Even better, they passed the husband test—you know, that look you get when you say, “Try these, they’re healthy.”😆
Simple Ingredients, With a Few Extras
These muffins are made with basic ingredients, but there are a couple you might not have on hand—almond flour and vanilla protein powder. I use Great Value Almond Flour, which is simply finely ground almonds, and Premier Protein Vanilla Protein Powder, both of which are easy to find at Walmart. These ingredients give the muffins their moist, dense texture while adding a boost of protein!
Tweaking the Recipe for Better Texture
The first time I made these muffins, they tasted great—but they definitely fell flat in terms of shape and appearance. I’ve been adjusting the recipe, tweaking the baking powder, salt, and almond flour to get a thicker batter. They still puff up a little in the oven but tend to settle as they cool. When I use baking papers, they even shrink up and pull away from the muffin tin, making them look like little cheesecakes! 😆
Experimenting with Flavors
’m still tweaking the recipe by trying different flavors of Greek yogurt, fruit, and extracts. Adding cinnamon and a brown sugar substitute gave them a great breakfast taste, but I think the brown sugar made them fall even faster. I also tried adding blueberries, but they tend to sink. Someone suggested dusting them with flour first, but since I’m avoiding wheat flour, I tried using almond flour—turns out, it doesn’t stick! Instead, I gently drop the blueberries on top before baking. They still sink, but it creates a deliciously moist bottom layer! 😋
Troubleshooting the Rise & Browning of Protein Muffins
I feel like most of the rise-and-fall issue comes from the lack of traditional flour, so I’ve been working on thickening the batter and baking the protein muffins low and slow—about 25-30 minutes at 325°F. Of course, ovens vary, so it’s all about finding what works best. Another challenge is that they tend to brown too quickly and sometimes unevenly. To fix this, I’ve tried preheating properly, lowering the temp, and tenting with foil at the beginning instead of midway.
Lately, I’ve been thinking about adding a bit of coconut flour to see if that helps with texture. Since coconut flour absorbs more moisture than almond flour, I’ll have to play around with the ratios, but it might be the missing piece! We’ll see. In the meantime, I’ll keep tweaking and enjoying these protein muffins for breakfast, lunch, or snacks until they’re just right. 😊
Final Thoughts
I’m still tweaking this protein muffin recipe, but they’re already a healthier (and tasty!) alternative to traditional muffins. If you have any tips, tricks, or a tried-and-true recipe, I’d love to hear from you! Have you found a way to keep almond flour muffins from falling? Or maybe you have a favorite mix-in that works well? Drop your suggestions in the comments or share your favorite high-protein muffin recipe—I’m always up for trying something new! 😊
High Protein Muffins
Equipment
- Muffin Liners
Ingredients
- 2 eggs
- 5.3 oz vanilla greek yogurt
- 2 scoop protein powder vanilla plant or whey protein
- 2 tbsp almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp salt
- 4 tbsp Swerve Granular Sugar Substitute
- ½ tsp vanilla extract or lemon
- ½ cup blueberries
Instructions
- Preheat oven to 300°1️⃣ In a bowl, beat the eggs, then mix in the yogurt and dry ingredients. Stir until smooth using a hand whisk or mixer.2️⃣ Pour the batter into muffin cups, drop a few blueberries onto each muffin. Bake for approximately 25 min or until until a toothpick inserted in the center comes out clean. Ovens vary, adjust temp and time as needed.💡 Baking Tip: Tin the pan with aluminum foil to prevent over-browning. Remove a minute or two before time is up. 🚨 Note: These muffins do puff up and fall a little when they cool. Not the prettiest muffins, but they are tasty! Want to customize these muffins? Try different berries, different yogurt, cinnamon, or other extracts. Enjoy! 🧁😊
