What is the best protein powder for muffins?

Whey isolate is often considered the best protein powder for protein muffins because it mixes well and produces a soft, moist texture. Plant-based powders like pea or rice work too, but they may need extra moisture to avoid grittiness.

Why do bodybuilders eat muffins?

Bodybuilders love protein muffins because they provide an ideal post-workout combo of protein and carbs. They’re easy to meal prep, portable, and deliver fast-digesting fuel to aid in muscle recovery and growth.

Is muffin a good source of protein?

Traditional muffins? Not really. But protein muffins ? Absolutely. With quality ingredients and a good protein powder, each muffin can deliver 8–12 grams of protein, making them a smart, satisfying choice for breakfast or snacks.

Can you replace flour with protein powder in muffins?

Yes, but partially. Substituting 1/4 to 1/3 of the flour with protein powder is safe. Too much protein powder can make protein muffins dense or dry, so balance is key.

Protein Muffins: The Best 5-Ingredient Recipe for Gains

Description

These protein muffins are incredibly moist, fluffy, and made with just five simple ingredients! Each muffin contains 20 grams of protein. Watch the video below to see how I prepare them in my kitchen.

Ingredients

Scale

2 scoops vanilla protein powder 64-67 grams
1 teaspoon baking powder
1/2 cup almond flour
1/2 cup peanut butter or any nut or seed butter
1 cup unsweetened applesauce
1/2 cup chocolate chips optional

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Instructions

Preheat the oven to 180C/350F. Line a muffin tin with 8 muffin liners and set aside.
In a large mixing bowl, add your protein powder, almond flour, and baking powder, and mix well. Add your peanut butter and unsweetened applesauce and mix until fully combined. Fold through your chocolate chips.
Divide the batter amongst the muffin liners and bake for 10-12 minutes, or until a skewer comes out mostly clean. If you notice the tops browning too quickly, cover it with tinfoil around the 8 minute mark.
Remove the muffins from the oven and allow them to cool for 5 minutes, before transferring to a wire rack to cool completely.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

Prep Time: 5 mins
Cook Time: 12 mins
Method: Dessert
Cuisine: American

Nutrition

Serving Size: 1
Calories: 176 kcal
Sugar: 9g
Sodium: 147 mg
Fat: 10 g
Carbohydrates: 7 g
Fiber: 4 g
Protein: 21 g