Description

These Protein Muffins are a quick, nutritious, and delicious snack made with just 5 main ingredients. Packed with vanilla protein powder, almond flour, and peanut butter, they provide a perfect balance of protein and healthy fats. Sweetened naturally with unsweetened applesauce, these muffins are great for a post-workout treat or a healthy breakfast on-the-go. Optional chocolate chips add a delightful touch of sweetness and texture.

Ingredients

Dry Ingredients

2 scoops vanilla protein powder (64-67 grams)
1 teaspoon baking powder
1/2 cup almond flour

Wet Ingredients

1/2 cup peanut butter (or any nut or seed butter)
1 cup unsweetened applesauce

Optional

1/2 cup chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with 8 muffin liners and set it aside to prepare for the batter.
Mix Dry Ingredients: In a large mixing bowl, combine the vanilla protein powder, almond flour, and baking powder. Mix thoroughly to distribute all dry ingredients evenly.
Add Wet Ingredients: Add the peanut butter and unsweetened applesauce to the dry mix and stir until the batter is fully combined and smooth. Avoid overmixing to maintain a tender texture.
Fold in Chocolate Chips: Gently fold in the chocolate chips if using, ensuring they are evenly dispersed throughout the batter.
Fill Muffin Liners: Divide the batter evenly among the 8 muffin liners, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes. Check doneness by inserting a skewer into the center; it should come out mostly clean. If the muffin tops brown too quickly, loosely cover them with foil around the 8-minute mark.
Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

You can substitute the peanut butter with any nut or seed butter of your choice, such as almond or cashew butter.
Optional chocolate chips add sweetness but can be omitted for a lower sugar version.
If you prefer sweeter muffins, try adding a tablespoon of honey or maple syrup, adjusting wet ingredients accordingly.
Make sure not to overbake to keep the muffins moist and tender.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins are freezer-friendly; freeze individually wrapped for up to 3 months and thaw before eating.