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Protein Muffins Recipe

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These Protein Muffins are a nutritious and delicious snack or breakfast option, combining yogurt, protein powder, and wholesome ingredients for a satisfying treat. Perfect for those looking to increase their protein intake without sacrificing flavor, these muffins are easy to prepare and customizable with optional chocolate chips.

Ingredients

Wet Ingredients

  • 1/2 cup yogurt or nondairy yogurt (120g)
  • 1/4 cup water (60g)
  • 1/4 cup egg whites or additional water (60g)
  • 3 tbsp oil, nut butter, or additional water (36g)
  • 1 tsp pure vanilla extract (5g)
  • 2 1/2 tsp white or cider vinegar (12g)

Dry Ingredients

  • 2/3 cup flour (60g)
  • 1/2 cup protein powder (60g)
  • 1/2 cup granulated sugar or xylitol (100g)
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Optional

  • Chocolate chips as desired

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a muffin tin to prevent the muffins from sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the yogurt, water, egg whites (or additional water), oil (or nut butter or additional water), vanilla extract, and vinegar until smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, stir together the flour, protein powder, sugar (or xylitol), cinnamon, baking powder, baking soda, and salt until evenly mixed.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until everything is evenly combined. Avoid overmixing to keep the muffins tender. If adding chocolate chips, fold them in gently at this step.
  5. Fill Muffin Tins: Pour the batter evenly into the prepared muffin tin cups, filling each nearly to the top for a domed shape.
  6. Bake: Bake the muffins in the preheated oven for 19 minutes if making regular-sized muffins. For mini muffins, reduce the baking time to 12 minutes. The muffins are done when they appear domed and a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. Let them cool completely to prevent sticking when removing the liners. For easier liner removal, store muffins loosely covered overnight.

Notes

  • Use nondairy yogurt to make the recipe vegan-friendly.
  • Swapping sugar for xylitol creates a lower glycemic index muffin.
  • Adding optional chocolate chips boosts sweetness and texture.
  • Overmixing the batter can lead to tougher muffins; mix just until combined.
  • For mini muffins, adjust baking time to about 12 minutes.
  • Allowing muffins to cool completely helps liners peel off easily.

Find it online: https://cookedbygrace.com/protein-muffins-recipe/