High-Protein Muffins

High-Protein Muffins

Calories: 232 kcal (per muffin)

Protein: 13 g

Prep: 8–10 min  |  Bake: 10–12 min

Serves: 8 muffins

Ingredients

  • Vanilla whey protein powder: 64–67 g / ~2 scoops

  • Baking powder: 1 tsp (~4 g)

  • Almond flour: 56–60 g / 2.0–2.1 oz / ½ cup

  • Creamy peanut butter (or any nut/seed butter): 128 g / 4.5 oz / ½ cup

  • Unsweetened applesauce: 240 g / 8.5 oz / 1 cup

  • Chocolate chips (optional): 85 g / 3.0 oz / ½ cup

  • Pinch of salt (optional, boosts flavor)

Directions

  1. Preheat oven to 350°F / 180°C. Line or grease an 8-cup muffin tin.

  2. Whisk together protein powder, almond flour, and baking powder (and salt if using).

  3. Add peanut butter and applesauce; mix until a thick, uniform batter forms.

  4. Fold in chocolate chips.

  5. Divide evenly into 8 cups.

  6. Bake 10–12 minutes, until a toothpick comes out mostly clean. If tops brown early, tent with foil at 8 minutes.

  7. Cool 5 minutes in tin, then transfer to a rack.

Meal Prep Instructions

  • Batch for 3 servings (24 muffins): Almond flour 168–180 g (1½ cups); whey protein 192–201 g (~6 scoops); baking powder 1 Tbsp (~12 g); peanut butter 384 g (1½ cups); unsweetened applesauce 720 g (3 cups); chocolate chips 255 g (1½ cups). Same oven temp; bake in two trays.

  • Storage: Refrigerate up to 5 days or freeze up to 2 months. Reheat 15–20 sec in microwave or 3–4 min in toaster oven.

Coach’s Tip

Protein bakes dry out if overbaked — pull them when the centers are just set. If the batter seems too thick, stir in 1–2 Tbsp milk to keep the crumb tender.

🌱 Vegetarian Option

Already vegetarian — no change required ♥️

SnacksTameika Gentles