High Protein Muffins

updated protein muffin added coconut flour

Tasty, low-carb, moist muffin with a sponge cake texture, made without flour! They are very moist and dense, similar to a sponge cake.

Prep Time5

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: breakfast muffin, keto muffin, muffin, no-flour muffin

Servings:

Calories: 111kcal

Equipment

Ingredients

2 eggs
5.3 oz vanilla greek yogurt
2 scoop protein powder vanilla plant or whey protein
2 tbsp almond flour
1 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! 🧁😊

Notes

Note: The nutritional facts were not calculated by a licensed nutritionist and are just estimates.

These high protein muffins can be made with cottage cheese instead of sour cream, just cream in a blender or mixer until smooth. You may need a little extra sweetener when not using greek yogurt. I've used vanilla, coconut, and lemon yogurt with good results. Blueberries still sink to the bottom, but not as bad if you drop them in last instead of mixing into batter.

Nutrition