Protein Muffins Recipe with protein powder
Soft, tender protein muffins with 10 g protein each and classic muffin flavor. No banana or nut butter, and never dry or chalky.
Servings: 12 muffins
Ingredients
- 1 ¾ cups (210 g) finely ground and sifted oat flour (gluten free if necessary)
- 2 scoops (62 g) casein-whey protein powder (See Recipe Notes)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup (145 g) packed light brown sugar
- ¾ cup (180 g) smooth applesauce at room temperature
- ¾ cup (170 g) lowfat plain Greek-style yogurt at room temperature (avoid nonfat; whole milk is fine)
- 2 (100 g out of shell) eggs at room temperature, beaten
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons (28 g) neutral oil optional (See Recipe Notes)
- ⅔ cup (4 ounces) mini chocolate chips optional
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners and spray the liners lightly with oil.
- In a large mixing bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt and brown sugar. Break up any lumps in the brown sugar with the back of a spoon.
- Create a well in the center of the dry ingredients and add applesauce, yogurt, eggs, vanilla and optional oil.
- Mix with a spoon or spatula just until combined. The batter will be relatively thin and soft.
- Let the batter rest in the mixing bowl at room temperature for 10 minutes to thicken.
- Mix in most of the optional chocolate chips, reserving about 2 tablespoons to sprinkle on top.
- Divide the batter evenly among 12 muffin wells. The wells should be nearly full, but that will depend on the size of each muffin well and whether you’ve added the chips.
- Sprinkle any reserved optional mini chocolate chips evenly on the top of the batter in each well. Tap the pan a few times on the counter to break any large bubbles and help the chips adhere.
- Bake in the center of the preheated oven for 5 minutes. Reduce the oven temperature to 325°F and bake about 10 minutes more. The muffins are done when the tops are mostly firm to the touch and not shiny. The very tops of some of the domes may seem too soft to hold, but it’s important not to overbake or the muffins may dry out.
- Transfer to a wire rack as quickly as possible to stop baking. Let the muffins cool completely before peeling the liners.
Notes
Protein powder
For the best texture, use a whey-casein blend, ideally about half whey and half casein, such as PEScience. Oil
Optional, but it makes the muffins taste more tender and helps keep them from drying out on the second day. You can use any neutral oil, like grapeseed, canola, avocado, peanut, or vegetable. Muffin liners
These muffins tend to stick, so lightly spray even greaseproof liners with cooking oil and let the muffins cool completely before peeling them. Approximate nutritional information includes mini chocolate chips and oil.
For the best texture, use a whey-casein blend, ideally about half whey and half casein, such as PEScience. Oil
Optional, but it makes the muffins taste more tender and helps keep them from drying out on the second day. You can use any neutral oil, like grapeseed, canola, avocado, peanut, or vegetable. Muffin liners
These muffins tend to stick, so lightly spray even greaseproof liners with cooking oil and let the muffins cool completely before peeling them. Approximate nutritional information includes mini chocolate chips and oil.
Nutrition
Serving: 1muffin | Calories: 237kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 233mg | Potassium: 118mg | Fiber: 2g | Sugar: 21g | Vitamin A: 88IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg
