Protein Muffin Recipe – Updated
I’ve been experimenting with my protein muffin recipe, and this new version seems to be a winner! While they still fall slightly in the center, it’s nowhere near as bad as before. The secret? I swapped two tablespoons of almond flour for two tablespoons of coconut flour, and it made a noticeable difference! The muffins don’t puff up as much while baking, which helps them hold their shape better. Same moist, sponge cake-like texture, just a little more stable—definitely an improvement!
Meal-Prep Made Easy: Pre-Bagging the Dry Ingredients
To make busy mornings a little smoother, I started pre-bagging multiple batches of the dry ingredients for these muffins. Now, all I have to do is grab a bag, add the wet ingredients, and pop them in the oven—so much easier! I even write the instructions right on the bag, just in case my husband wants to make a batch. No excuses now! 😉
A Small Change, A Big Difference
I know this is a short post, but I felt like this ingredient swap for this protein muffin recipe was worth sharing! Simply replacing two tablespoons of almond flour with coconut flour has helped the muffins hold their shape better while keeping the same moist, sponge cake-like texture. The best part? This change didn’t make much of a difference in the nutrients, so you’re still getting a great balance of protein and healthy fats. If you’ve tried my previous protein muffins recipe, I’d love to hear if you notice a difference with this version. Sometimes, the smallest tweaks make the biggest impact! 😊
High Protein Muffins
Equipment
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! 🧁😊
