Protein Muffins

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Swap out sugar-filled pastries in the morning for these Protein Muffins! They are made with protein powder, eggs, and whole wheat flour, so they are packed with protein and sweetened naturally with applesauce and a splash of maple syrup.

Protein muffin on a plate with more on a platter in the background.

This protein muffins recipe is perfect for meal prepping breakfast or snacks for the week because it yields a dozen muffins in less than 30 minutes. You can even freeze the muffins for several months! The fluffy texture, gooey chocolate chips, and high levels of protein will have you making these muffins week after week!

If you like protein-packed baked goods, you will love my chocolate protein donuts and gingerbread protein brownies!

Why You’ll Love This Recipe

Fluffy and Moist Texture: These easy protein muffins use eggs to ensure they have a fluffy texture, and the applesauce makes them deliciously moist.
Packed with Protein: Not only does this recipe use protein powder and eggs for protein, but it also utilizes protein-packed whole wheat flour.
Easy to Customize: These muffins are easy to customize to your preferences! You can substitute the chocolate chips for your favorite berries, add a bit of peanut butter, or give them a crunch with nuts or seeds.

Why You’ll Love This Recipe
Ingredients
Variations & Dietary Modifications
How to Make Protein Muffins
Protein Muffin Recipe Tips
Serving Suggestions
Protein Powder Muffins Recipe FAQs
More Delicious Protein Muffin Recipes
Protein Muffins Recipe

Ingredients

Whole Wheat Flour: Not only is whole wheat flour packed with protein, but it’s also high in fiber which aids with digestion and helps you feel satisfied for a longer period of time.
Vanilla Protein Powder: I’ve found that vanilla pea protein powder is best for this recipe, but any vanilla-flavored protein will work.
Unsweetened Applesauce: The unsweetened applesauce adds moisture to the recipe. You could also use mashed banana or pumpkin puree, like in these chocolate pumpkin muffins.
Maple Syrup: This recipe doesn’t use processed sugar and relies on a splash of maple syrup to sweeten the muffins.
Eggs: Room-temperature eggs help the muffins rise and result in a fluffy texture, plus they are a great source of protein.
Vanilla Extract: A bit of vanilla extract deepens the flavor of the muffins. You could also use almond extract if you don’t have vanilla.
Chocolate Chips: You can never go wrong with chocolate chips in a muffin! If you want to avoid dairy, use dairy-free chocolate chips.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

Make Your Muffins Vegan: If you prefer vegan or vegetarian muffins, you can use flax eggs in place of the regular eggs. The muffins will turn out denser and less fluffy, but they will still taste delicious. You’ll also need to be sure you use a completely plant-based protein and plant-based milk.
Add Different Mix-ins: Try these muffins with your favorite dried fruits, berries, nuts, or seeds. You can also experiment with other flavors of protein powder to change them up, such as making chocolate-flavored protein muffins using chocolate protein powder. The options are endless!
Use Gluten-Free Flour: For gluten-free muffins, you can use a 1:1 gluten-free baking flour or use a gluten-free oat flour, though the texture may change slightly. These blueberry protein oatmeal muffins use gluten-free oat flour and are very similar to this recipe.

How to Make Protein Muffins

Don’t let homemade protein muffins intimidate you! The recipe is incredibly simple, and it doesn’t have any complicated steps or ingredients. All you need to make them is a muffin tin sprayed with cooking spray, muffin liners, and an oven preheated to 375°F.

Step 1: Combine Dry Ingredients. In a medium mixing bowl, combine the flour, protein powder, baking soda, and salt.

Step 2: Mix Wet Ingredients. In a separate large bowl, whisk together the applesauce, maple syrup, eggs, milk, and vanilla.

Protein muffin batter mixed in a glass bowl.

Step 3: Fold Wet and Dry Ingredients Together. Fold the dry ingredients into the wet ingredients until just combined. Then mix in the chocolate chips.

Protein powder muffins added to the baking pan.

Step 4: Fill Muffin Tins and Bake. Pour the batter into the lined muffin tin. Be sure to only fill the cups ¾ of the way so the muffins have room to rise. Bake them at 375°F for 15-18 minutes, until a toothpick can be inserted and pulled clean from the center.

Protein Muffin Recipe Tips

Choosing the Right Protein Powder: For these protein powder muffins I opted to use a plant-based pea protein because it is packed with other nutrients like iron and fiber, free from most common allergens, and is easy to digest. If you are able to digest dairy and would like to use a whey protein, you can. Just be sure to use a protein powder that you’ve tested and know you enjoy, as well as one that agrees with your body. With a whey protein, you may need to add a bit more milk otherwise your muffins will come out very dense.
Use Room Temperature Eggs: It’s best to use room-temperature eggs when baking because they blend into the batter more easily to avoid clumps and to ensure the muffins fluff up.
Check for Doneness Early: Protein powder can dry out baked goods, so be sure you don’t overbake the muffins. Check to see if they’re done at the 15-minute mark to avoid overcooking them.
Don’t Over Mix: Dense baked goods are usually the result of an overly mixed batter. Be sure to stop mixing once the ingredients are just combined so you get fluffy, tender muffins.
Storing: Store leftovers in an airtight container in the refrigerator for up to 7 days. You can also freeze these chocolate chip protein muffins for up to 6 months.

Chocolate chip protein muffins stacked up on a wire cooling rack.

Serving Suggestions

These protein chocolate chip muffins are the perfect breakfast, whether you’re on the go or enjoying your morning meal at the kitchen table. They are packed with protein and fiber to keep you feeling satisfied all morning, plus they taste amazing. Enjoy a muffin with a cup of coffee, healthy hot chocolate, a smoothie, or a savory side. They’re also great for a treat after the gym or your afternoon walk.

Muffins may not be enough breakfast to fuel your day, but you can pair them with some Greek yogurt scrambled eggs for added protein. This is a great sweet and savory combination!
You can’t go wrong with a smoothie and muffins! This mocha coffee protein shake is perfect for the morning or after an afternoon workout to keep up your energy for the rest of the day.
If you’re meal prepping your muffins for on-the-go breakfast or snacks, try making savory keto egg muffins or cauliflower egg muffins to go with them.

Protein Powder Muffins Recipe FAQs

Can I use Greek yogurt instead of applesauce in my protein muffins?

Yes! If you want even more protein in your muffins, you can use Greek yogurt for the moisture instead of applesauce. This may result in more dense muffins, but they will still taste great. You could also try these Greek yogurt apple muffins instead.

Why did my protein muffin turn out dense?

The culprit behind dense muffins is usually over mixing. Don’t mix the muffins for too long or they will be dense and heavy.

Why are my protein powder muffins so dry and crumbly?

Since protein powder absorbs a lot of moisture, the muffins may become too dry. Be sure to check for doneness early to avoid overbaking. If they are still dry, add a little bit more applesauce to the batter for moisture the next time you make them.