Why are my protein muffins dry?

The key to avoiding a dry protein muffin recipe is to not use too much protein. You never want the dry ingredients in your muffin batter to be made up of more than half protein powder.

Does heat destroy protein powder?

Cooking protein powder can cause it to change its structure, a process known as denaturing, but you will still reap most of the benefits.

Can you add protein powder to boxed muffin mix?

Whey protein powder can be stirred into most boxed muffin mixes, but you’ll likely need to add extra peanut butter to smooth out the batter.

How long do protein muffins stay fresh?

Once cooled, leftover muffins can be transferred to an airtight container and stored in the refrigerator for up to 1 week. Microwave them for a few seconds in the microwave before serving to freshen them back up.

Can I freeze this recipe?

Yes, stored in a sealable bag, leftover muffins can be frozen for up to 6 months. When you’re ready to enjoy a muffin or two, let it thaw (at room temperature or overnight in the fridge), and warm them in the microwave for 15 seconds a piece.

Can I make these protein muffins dairy-free?

We haven’t tested it, but they should work fine with a plant-based protein powder and dairy-free yogurt.

Can I substitute the yogurt?

We haven’t tested it, but unsweetened applesauce or mashed bananas can usually be substituted. For potassium-rich banana protein muffins, you’ll want to make sure to use ripe bananas to eliminate the need for added sugar. Whatever you choose, keep in mind that the taste and texture of your muffins will change slightly.

Can I make chocolate protein muffins instead?

Sure! Just swap out the vanilla protein powder with chocolate protein powder instead.

Are these peanut butter protein muffins keto-friendly?

No, these muffins are not low-carb or keto.

Can I use almond flour instead?

We haven’t tested it, but you could make our Gluten-Free Chocolate Chip Zucchini Muffins with almond flour instead.

Peanut Butter Protein Muffins

Servings: 12 muffins 1x

Scale

Ingredients

⅔ cup all purpose flour (~90 g) (use gluten-free, if needed)
½ cup Puori vanilla whey protein powder (40 g)
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon fine salt
½ cup natural peanut butter (120 g)
1 cup 2% or full-fat plain or vanilla Greek yogurt (225 g)
¼ cup pure maple syrup
2 large eggs
¼ cup avocado oil
1 teaspoon pure vanilla extract
½ cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 350℉. Mist the wells of a standard or silicone 12-cup muffin tin with cooking spray.
In a large bowl, combine the flour, protein powder, cinnamon, baking soda, and salt. Stir well to combine.
To the same bowl, add the peanut butter, yogurt, maple syrup, eggs, oil, and vanilla; mix just until combined.
Fold in the chocolate chips.
Divide the batter among the 12 cups in the muffin tin, placing about 1/4 cup batter in each one. Sprinkle with additional chocolate chips on top, if desired.
Bake until the centers are just slightly firm to touch, about 14 to 16 minutes. NOTE:
Remove from the oven and let the muffins cool for 10-15 minutes in the muffin tin before transferring them to a wire rack to cool completely.
Store in a covered container in the refrigerator for up to 1 week. (Tip: To reheat a muffin, microwave it for 10 seconds and enjoy it warm.)

Notes

We absolutely love Puori PW1 whey protein powder for its ultimate quality, clean ingredient list, and flavor. Puori whey protein is made from protein concentrate harvested from pasture-raised cows and flavored with real bourbon vanilla. Puori PW1 Vanilla is 3rd party tested and recently ranked #1 in Clean Label Project’s test of 133 protein powder products from 52 brands. Use code PUORIxRFD for 20% off your order (we also love and use other Puori supplements, including their omega 3s, vitamin D, magnesium, and collagen peptides.)

For gluten free muffins, use a gluten-free flour blend like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour.

Nutrition Information

Serving Size: 1 muffin
Calories: 227
Fat: 13 g
(Sat Fat: 3 g)
Sodium: 141 mg
Carbohydrate: 18 g
(Fiber: 2 g
Sugar: 10 g)
Protein: 10 g
Cholesterol: 33 mg

Dietary

Gluten-free High Protein Vegetarian

Recipe By: Stacie Hassing