protein muffins

These simple blender muffins pack a serious nutrition punch and are dairy-free, with a nut-free option. I prefer the flavor of these once they are fully cooled and chilled in the fridge.

Chocolate Protein Muffins (With Veggies!)

peanut butter

banana

zucchini (or summer squash)

kale (or spinach; 1 cup very loosely packed)

3 eggs

honey (or maple syrup)

teaspoon vanilla extract

cup cocoa powder

tablespoons ground flaxseeds

teaspoon baking powder

chocolate chips, optional

Preheat oven to 350 degrees F and grease a mini or standard size muffin tin with nonstick spray.

Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the blender and/or using the stick that came with it to move the ingredients around if needed.

Fill muffin cups about 1/2 full using about 1/4 cup batter in each. Top with chocolate chips, if using.

For regular muffins: Bake 22-24 minutes or until a cake tester inserted into the center comes out cleanly.

For mini muffins (or a donut pan): Bake 14-16 minutes or until a cake tester inserted into the center comes out cleanly.

Let cool for 5-10 minutes in the pan, run a knife around the edges, and carefully transfer to a wire rack to cool.

I have been looking for an easy breakfast alternative for my picky little sweet tooth. I might have used too much kale because they had a green tint. I was worried she wouldn't touch them, but she devoured them! 

I will say that I don't recommend doubling the recipe. They were super hard to blend well in my vitamin because the batter is so thick, but they still came out great!

Thanks for this!

I used sweet potato and a little bit of applesauce and they turned out great! They have a slight"health-food" aftertaste from the veggies ? but the cocoa and chocolate chips make it feel like a treat! My 2 year old gobbled hers right up! ? Thank you for the recipe and substitution suggestion!

I made these this morning and can confirm they are delicious, especially straight from the oven. Notes: I had success using food processor, but processed my banana and veggies (spinach and 1 small zucchini) first. Sunbutter tasted great. I added allergen free mini chocolate chips. I'm currently dairy free but will def continue making these when that's no longer an issue (even though we have no dietary restrictions).

My 20 month old is so picky with veggies lately! She only drinks them out of the lower sugar pouches. I LOVE that these are delicious and healthy for her!  My husband, out toddler and I all ate these out of the oven when they were finally cool enough! I made them into mini muffins, they are so great to freeze and have a stash ready for snack time! Thank you for another delicious muffin go to!

These are absolutely to die for!  I love them, my husband loves them, and most importantly my kids love them. I like that they are super easy to make and packed with nutrition.

Thank you so much for this recipe!  My 16 month old twins love them!  I halved the amount of maple syrup but I feel like I could have left it completely out and they would be just as good!

Hi!
Do you use regular peanut butter in this or "drippy" all natural? Can't wait to try it, either way!

So good! My toddler cried after they were all gone ?

WOW this recipe is amazing, I cannot get over the amount of veggies/fruit/protein in them and they are delicious! My kids and nieces and nephews scarfed them up with no clue as to all the wonderful veggies etc they were consuming! LOVE These!

I made this recipe and used flour as a substitute for ground flax. Worked perfectly and my hard to please toddler has loved these. I have never left a comment on any page, but this was such a success for our household and I wanted to say thank you for sharing your recipe ?

I left out the flax seed because I didn’t have any on hand. I am now reading the comments that I should have added a substitute. The texture seemed okay, but the flavor was just blah, and neither of my kids would eat them.

As a baker, i had doubts about this recipe and unfortunately i was right. These did not turn out well and even the chocolate chips couldn't hide the very vegetal taste. No matter how long i baked them, and the fact that a toothpick came out clean, the middle was always dense and a little too wet. I saw it noted somewhere in the recipe that because there is no flour, these couldn't be dense, but that's incorrect. Without flour (or more cocoa powder) to absorb some of the liquid from the other ingredients, these will absolutely be dense. That's why dishes such as flourless chocolate cake are super dense. I'm bummed i wasted good ingredients on this.

After reading the other reviews, I thought these might  be more like brownies than muffins. I put the batter in a greased square cake pan, and baked at  350 for just over 30 minutes. I used wow butter instead of pb and sprinkled chocolate chips on the top.  I found my one banana wasn’t quite a cup so made up the difference with applesauce. They were a hit with the kids!

As an adult these are not my cup of tea, but my extremely picky toddler LOVES them and that alone makes them worthwhile.  Thank you!!!!

Perfect everytime! These are cooked nearly every week they are so delish! Good for the whole family not just the littles.

Very delicious! Success with toddlers and hubby. Live it that we use one utensil only! Thanks, Amy!!

Turned out so yummy! My three kiddos loved them! Thank you for another wonderful recipe for my picky veggie eaters 😂

These were surprisingly good.  Texture is spongy but great. I will like to taste them when they are out of the fridge or defrosted - I threw them all in the freezer for my toddler. Will definitely make again.

https://content.jwplatform.com/videos/Y0eSW4Tc.mp4

These flourless Chocolate Protein Muffins pack in the nutrients and can be quickly mixed up in a blender. 

Chocolate Protein Muffins (with Veggies!)

These banana protein muffins are EASY to make, fluffy, and so tasty. They are the perfect protein packed breakfast or snack for busy mornings with a whopping 8 grams of protein per muffin! Paleo gluten free, and kid approved.

Banana Protein Muffins

small-medium bananas (about 1 cup mashed)

eggs

honey, optional

vanilla

almond flour

baking soda

baking powder

salt

cinnamon

protein powder (1/2 cup packed)

natural almond butter

Preheat oven to 350 degrees Fahrenheit. Grease muffin tin with oil or insert muffin liners into 12-cup muffin pan. Set aside.

In a large mixing bowl, mash bananas until there are no large chunks left. Then add eggs, honey, and vanilla, and whisk until well combined.

Stir in the almond flour, baking soda, baking powder, salt, cinnamon, and protein powder using a baking spatula. Be careful not to over mix the batter.

Add the almond butter and lightly fold it into the batter with a baking spatula.

Divide the batter into the 12 muffin cups, filling 3/4 of the way. *If you aren&#8217;t using baking cups or liners, spray the muffin pan with coconut oil or ghee before adding the batter. Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean. Remove the muffins from the oven and let cool for 20 minutes.

These are so yummy it’s hard to eat only one. I used collagen peptides which I’m not sure is the same or different than collagen protein but they came out perfect. Very excited to try different combinations the next time I make them. Thank you so much for the recipe 😊

Delicious! I used date nectar instead of honey, Innosupps vegan french toast protein, and added some sugar free dark chocolate chips and pecans. Thanks for the recipe!

definitely needs some extra sweetener but overall pretty decent! i also added a tbsp of chia seeds for some extra nutrition!!

This recipe is amazing!  Thank u for sharing with us😊

Fluffy high protein blueberry muffins are a tasty and healthy breakfast. Stay energized through the day with these easy meal prep muffins.

Protein Blueberry Muffins Recipe

maple syrup

tsp vanilla extract

plain Greek yogurt (I used Fage 5%)

tsp baking powder

tsp baking soda

2% milk

apple cider vinegar

oats (divided)

vanilla protein powder

wheat pastry flour

blueberries

Preheat your oven to 350°. In a large bowl, whisk together eggs, maple syrup, vanilla, and plain Greek yogurt. Whisk until no chunks of yogurt remain and everything is smooth.

Add baking powder, baking soda, cinnamon, oats, milk, apple cider vinegar, and protein powder and stir until well combined. Let batter sit for 2-3 minutes to allow baking soda and vinegar to react. The batter will look bubbly, that’s okay!

Add whole wheat pastry flour and mix until just combined, try not to overmix.

Fold in blueberries, then divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle the remaining ¼ cup oats evenly onto the 12 muffins.

Bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.

Insanely moist and full of flavor, these healthy banana oat protein muffins are made without flour and with nutritional ingredients. They’re packed with fiber and protein, making them a yummy and filling breakfast or snack.

Banana Oat Protein Muffins {no flour or sugar added, 100 calories}

oat bran

vanilla protein powder (about 1/4 cup)

applesauce

plain greek yogurt

egg whites (or 1 egg)

vanilla extract

Preheat oven to 400 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil

In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside.

In a large bowl, mix mashed banana, applesauce, greek yogurt, egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit.&nbsp;

Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into center comes out clean. Transfer to a wire rack to cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.

These flourless protein muffins are made with mashed banana, almond butter and protein powder. They come together quickly in a blender and are oil-free, gluten-free, dairy-free and have 11 grams of protein in each muffin.

Protein Muffins

natural drippy almond butter (I used Wild Friends)

almond milk

vanilla protein powder (I used Sun Warrior)

salt almond butter is salted)

chocolate chips

Prep

Preheat oven to 350°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper muffin liners or silicone liners. Set aside.

Blend

In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.

Stir

Fill muffin tin

Fill each muffin cavity about 3/4 full with the muffin batter. Top each muffin with chocolate chips.

Bake

Bake for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.

Cool

Allow muffins to cool for 5-10 minutes or until they are firm and cool enough to handle. Remove from tin and let cool completely on a wire rack.

The Best Double Chocolate Protein Muffin Recipe

Old Fashioned Oats (30 grams)

Scoop Chocolate Protein Powder (32 grams)

Banana

Unsweetened Cocoa Powder (20 grams)

tsp Granulated Sugar (6 grams)

tsp Baking Powder

Salt

Unsweetened almond milk (160 grams)

tbsp Mini Chocolate chips

Preheat oven to 375F

Combine all ingredients except for chocolate chips in a blender

Blend until smooth

Pour batter equally into two large ramekins, make sure not to overfill

Top with chocolate chips

Bake for 22-25 minutes

Enjoy u0026 tell everyone about your new favorite recipe

These Pumpkin Protein Muffins are easy to make, fluffy, delicious and packed with protein from lentils and eggs! The perfect healthy breakfast or snack.

Fluffy & Filling Pumpkin Protein Muffins

pumpkin puree (not pumpkin pie filling)

avocado oil (or coconut oil)

white whole wheat flour

pumpkin spice

Preheat your oven to 350℉ and line a 12-hole muffin tin with liners. Set aside.

In your blender, combine pumpkin puree, cooked lentils, eggs, oil, maple syrup/honey, vanilla, and apple cider vinegar. Blend until mixture is smooth and set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt and pumpkin spice. Mix.

Pour the contents of the blender into the bowl with the dry ingredients. Mix until just combine. DO NOT over mix. Over mixing can lead to dense, flat muffins.

Portion batter into prepared muffin tin.

Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely before storing any leftovers in an air-tight container in fridge or freezer.

Start your day off right with these easy protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too! #proteinrecipes #highprotein #lowcarbrecipes

Chocolate Protein Muffin Recipe

pecan butter ((or any nut/seed butter))

Swerve Brown

chocolate collagen protein

cocoa powder

tsp salt

dark chocolate chips, sugar-free

Preheat the oven to 350°F and line a muffin pan with 12 silicone or parchment paper liners.

Place the nut butter in a large bowl and stir well to mix in the oils. If it is very stiff, you can microwave it or heat it gently in a pan until it is more liquid.

Whisk in the sweetener and vanilla extract until well combined, then whisk in the eggs until smooth.

Add the collagen, cocoa powder, baking powder, and salt and stir until well combined. Stir in the chocolate chips.

Divide the mixture evenly among the prepared muffin cups and bake 18 to 25 minutes, or until the muffins have risen and are just firm to the touch on top.

Remove and let cool in the pan.

This is my Favourite Recipe of yours. These muffins are decadent, delicious and easy!

Made these last night for a sisters breakfast today. My husband ate two then, declaring them the best cupcake he has ever had. I told him it was muffin not a cupcake.  He awoke this morning telling me he dreamed of the “cupcake” and was ready for breakfast. I guess these will be made frequently in our household. Thank you again for another wonderful recipe.
Ruth

I've made these with peanut butter multiple times and they were great. I've also made these into cookies by scooping them onto a parchment-lined baking sheet and chilling the dough for 30 minutes before baking. 350 for 10-13 minutes and they were AMAZING!!!

Carolyn,
This is my favorite protein muffin recipe. I changed this up a little last week to make chocolate orange muffins. I added 2 T orange juice, some zest and 5 T homemade almond milk. Delicious!
I would love to merge the cottage cheese muffin recipe with this chocolate protein muffin for a delicious moist muffin. Any chance you might be experimenting with that?

These are delicious. Wanted to try something high protein for breakfast. I added about 1/2 tsp coffee extract to enhance flavor. Hard to stop at one

I was skeptical, but these are damn good. I had unflavored collagen powder but increased the cocoa powder + liquid as mentioned in other comments (I used a splash of cold brew to deepen the chocolate flavor). You can reheat them in the toaster oven and they get this perfect crunch on top. The amount of protein per muffin is also truly impressive.

Thanks Carolyn! These slap.

I my goodness!  These muffins are to die for!  I love that any type of nut or seed butter can be used and that they have collagen in them.  I used Tahini in mine.  These will be the perfect after dinner snack or breakfast.  They are so decadent!

Made these with crunchy almond butter. seriously AMAZING...fudgy, delicious!!! they are the best chocolate muffins I've ever had. I love that they are grain and dairy free (if you use df chocolate chips like Trader Joe's)

These are so good!  I love that they pack a lot of protein in a sweet treat.  My high school son who's active in sports and weight lifting is always looking to add protein and these have been a hit.  I did use peanut butter as my nut butter of choice which made the batter thick but I just added extra water...super easy and did not impact taste at all!

I’ve made every keto muffin known to humankind but very few have really satisfied my palate until these protein chocolate muffins came into my life. These are it! Look no further! They have a beautiful, fluffy texture, the flavor is spot on (I add a few drops of stevia) and they hit the spot! Thank you so much for this fantastic recipe!

I made these for the first time this morning.  They are delicious.  I was a little concerned because I used the new formula Swerve brown but I have no issues.
Thanks for another awesome recipe.

https://www.youtube.com/watch?v=MaPSssIskTY

Start your day off right with these easy keto protein muffins. Packed with fiber, healthy fats, and 12g of protein per serving. And plenty of chocolatey goodness too!

This video is sponsored by Perfect Keto. 

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🖨️ Full Printable Protein Muffins Recipe: https://alldayidreamaboutfood.com/protein-muffins/

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► CHAPTERS
0:00 Intro
1:17 Choose a nut butter
1:49 Add the sweetener, eggs, and vanilla
2:18 Add the collagen and other dry ingredients
3:01 Use silicone muffin liners
3:41 Bake the protein muffins
3:55 Finished muffins and taste test

#collagenpowder #easyketorecipes #ketomuffins 

OTHER VIDEOS YOU'LL LOVE ►
Keto Pecan Pie Muffins: https://youtu.be/VYEgVdEjZYA
Keto Pumpkin Muffins: https://youtu.be/wHVMHIxwT_8
Keto Morning Glory Muffins: https://youtu.be/29lsZq4vP60

Flourless CHOCOLATE PROTEIN MUFFINS taste like brownies!

These muffins are the perfect healthy snack - they are super filling and so delicious! They&#39;re packed with protein and gluten free! It&#39;s a perfect treat to keep your tummy satisfied while eating good. Make a large batch and freeze to have them on hand for a super snack!

Blueberry Protein Muffins

plain Greek yogurt

almond butter

honey

old fashioned rolled oats*

fresh or frozen blueberries ((frozen, not thawed))

½ cup sliced almonds (for topping)

Preheat the oven to 425°F. Line cupcake pan with liners or spray with nonstick spray.

In a medium bowl, whisk together the yogurt, eggs almond butter, honey and vanilla until smooth. Set aside.

In a large bowl, combine the oats, almond flour, baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the dry ingredients and whisk until all combined. Gently fold in the blueberries, being careful not to over mix or blueberries will get smashed.

Spoon the batter into the prepared muffin pan. Fill to the top. Sprinkle the almonds on top, gently pressing them into the batter. 

Bake for 5 minutes at 425°F. Without removing the muffins, reduce the temperature to 350°F. Bake an additional 16-18 minutes or until toothpick inserted into the center comes out clean. 

Allow muffins to cool in the pan for 10 minutes before removing and cooling completely on a wire rack. 

Your kitchen needs to be stocked with Protein Banana Muffins. Made with maple syrup, oat flour, and chocolate, they make the perfect snack, dessert, or grab-and-go breakfast!

Protein Banana Muffins

bananas (1 cup mashed)

oat flour

protein powder

½ tsp baking soda

Preheat oven to 350F and line a muffin tin with liners. Spray liners with non-stick spray as well.

In a large bowl, mash two bananas very well until no lumps remain.

Whisk in egg, maple syrup, and vanilla. Set aside.

In a smaller bowl, mix together oat flour, protein powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until combined.

Scoop into muffin tins until about ¾ full. I like to use a cookie scoop to make this easy! If you are adding more chocolate chips on top, add them now.

Bake at 350F for 15 minutes or until toothpick inserted in the middle comes out clean.

Wow! These are amazing! I added in chocolate protein powder and some more cacao. I also added a couple of table spoons of almond butter which made them so moist! Delicious! Thanks!

P.s, I have an oat allergy so I used almond flour instead and it worked great :) same amount!

I have made many healthy muffin recipes, most using bananas and/or canned pumpkin. I always have some in the refrigerator or freezer. I loved the idea of adding protein, so tried this recipe. I had some problems, and can't say why. I followed the instructions exactly and measured all ingredients carefully. I usually like to use gram weight, but decided to use what the recipe provided for measuring, rather than trying to convert. I did add the chocolate chips and some chopped walnuts. I still ended up with only enough batter to make 11 muffins, each slightly less than 3/4 full in a standard muffin pan. My oven temperature is verified by an oven thermometer, and I baked for the 15 minutes called for, and they were done per the toothpick test. I'd used Bob's Red Mill Whey Powder, but brand shouldn't matter. The muffins are dry and, frankly, not as good as any of the other multiple "healthy"  and usually oatmeal-based muffins I've been making. I feel 3 stars is generous. Very disappointing. Other commenters had a better experience. Any hints as to what I did wrong?

I followed this recipe to a tee and lemme tell you, it's fantastic! The only change I made was I turned it into a loaf since I couldn't find my muffin tin. I baked it at 350° for 45 minutes and it was absolutely perfect. I love it because it isn't over sweet and it doesn't have a wonky aftertaste that you can get sometimes when adding protein powders. Thank you for this!

I had an issues with this recipe and had to adjust it, hence one less star.

My issue was that the batter was incredibly runny, so thin, almost like milk. I added 15 g of whole oats to thicken it up a bit. I also added 1.5 oz of Aronia berries because I have them. Because of how thin the batter was, the chocolate chips and berries sunk right to the bottom. That being said, these muffins are delicious! They came out of the oven puffed up and dark dark brown and then shrunk comically like a basque cheesecake. I didn’t have high hopes for them but boy was I wrong! They were delightful. The texture is fluffy and just right. 

They don’t have a ton of protein, so they’re definitely a treat, but I’ll be sure to make them again next time I have spotty bananas.

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