Protein Muffins Recipe
These flourless protein muffins are soft, fluffy and made with banana, almond butter and vanilla protein powder. They’re easy to make in a blender, gluten-free and dairy-free, with no added oil and 11 grams of protein per muffin.
Servings: 12
Equipment
Ingredients
- 1 cup mashed banana
- 1 cup natural drippy almond butter
- 3 large eggs
- ½ cup plant-based vanilla protein powder
- ¼ cup maple syrup
- 2 Tablespoons almond milk
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon sea salt skip if almond butter is salted
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a standard 12-cup muffin pan well with cooking spray or line with silicone or paper liners. If using paper liners, lightly spray them to help prevent sticking.
- Add all ingredients except the chocolate chips to a high-speed blender. Blend until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed.1 cup mashed banana, 1 cup natural drippy almond butter, 3 large eggs, ½ cup plant-based vanilla protein powder, ¼ cup maple syrup, 2 Tablespoons almond milk, 1 teaspoon vanilla, 1 teaspoon baking powder, ¼ teaspoon sea salt
- Stir in the chocolate chips with a spatula.½ cup chocolate chips
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Top with a few extra chocolate chips, if desired.
- Bake for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes, until firm enough to handle. Transfer to a wire rack to cool completely.
Video
Notes
- Protein powder: Use vanilla plant-based protein powder. I tested these with Truvani and Sun Warrior Vanilla Warrior Blend. Whey isn’t a direct substitute as it doesn't soak up as much liquid as plant-based protein powder and may affect the texture and prevent the muffins from setting properly.
- Nut-free: Try sunflower seed butter or tahini instead of almond butter, and use a nut-free milk. I haven’t tested these swaps, so the texture may vary.
- Mix-ins: Swap the chocolate chips for an equal amount of chopped nuts or dried fruit.
- Liners: Use silicone or parchment liners to prevent sticking, or lightly grease paper liners. Cool muffins before removing liners.
- Storage: Cool completely before storing in an airtight container for 3–4 days at room temperature or up to one week in the fridge. Reheat in the microwave in 10-second increments, or in an oven or toaster oven at 300°F, checking after 5 minutes.
- Make ahead: Bake and cool the muffins, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and enjoy chilled or gently reheated.
Nutrition
Serving: 1 muffin | Calories: 255kcal | Carbohydrates: 21g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 104mg | Fiber: 3g | Sugar: 12g