Looking for a high-protein snack that actually tastes good? These Almond Protein Muffins are moist, naturally sweetened, and loaded with nourishing ingredients. Perfect for meal prep, busy mornings, or post-workout hunger pangs. I’ve tested this recipe more times than I’d like to admit—so you’re in for a treat that works every time.
These muffins are light on carbs, gluten-free, and full of flavor. Almond flour brings richness, while a scoop of your favorite protein powder takes things up a notch. Whether you’re a long-time home baker or just trying to sneak more protein into your day, this one’s a keeper.
Why You’ll Love These Almond Protein Muffins
Here’s what makes them an instant favorite in my kitchen:
- No refined sugar
- Made with almond flour—hello, healthy fats!
- Naturally gluten-free
- Fluffy texture, not dry or crumbly
- Easy to adapt (banana, blueberry, or even pumpkin anyone?)
- Freezer-friendly
Ingredients You’ll Need
Dry Ingredients:
- 2 cups almond flour
- ½ cup vanilla or unflavored protein powder (whey or plant-based)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
Wet Ingredients:
- 2 large eggs
- ¼ cup maple syrup or honey
- ¼ cup unsweetened almond milk
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- ½ ripe banana, mashed (optional for moisture + sweetness)
Optional Add-ins:
- ½ cup blueberries or chopped nuts
- Dash of nutmeg or pumpkin spice for variation
How to Make Almond Protein Muffins
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mix dry ingredients in a large bowl: almond flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the eggs. Add in maple syrup, almond milk, coconut oil, vanilla, and banana if using.
- Combine wet and dry ingredients. Stir until just combined—don’t overmix or you’ll lose the fluff.
- Fold in your add-ins (if using). Think blueberries, nuts, or even dark chocolate chunks.
- Scoop the batter into muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack. Then taste test—just try stopping at one.
Flavor Twists to Try
- Cinnamon Roll Muffins: Swirl in some almond butter and sprinkle cinnamon-sugar on top before baking.
- Pumpkin Protein Muffins: Sub mashed banana with ¼ cup pumpkin puree and add pumpkin pie spice.
- Blueberry Protein Muffins: Gently fold in ½ cup blueberries before baking.
- Protein Banana Blueberry Muffins: Combine both for double-fruit goodness.
Storage Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or microwave for 30 seconds.
These also make killer breakfast sandwiches—slice in half, spread with almond butter or Greek yogurt, and you’re set.
Tips Before You Bake
- Use fine almond flour, not almond meal. It makes a big difference in texture.
- Don’t skip the eggs—they hold everything together.
- For a protein boost, go with a clean, low-sugar protein powder.
- Want extra rise? Let the batter rest for 5–10 minutes before baking.
- If your muffins turn dry, you likely overbaked or used too much protein powder. Keep an eye on that timer.
Final Thoughts
I love these muffins for their balance of taste, texture, and nutrition. They’re sweet but not cloying, satisfying without being heavy, and super adaptable. Whether you’re running out the door with one in hand or pairing it with a smoothie bowl, they always come through.
There’s something pretty magical about transforming wholesome ingredients into a bite-sized muffin that hits all the right notes. Try them once—you might just add them to your weekly baking rotation.
Almond Protein Muffins
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk all dry ingredients: almond flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together wet ingredients: eggs, maple syrup, almond milk, coconut oil, vanilla, and mashed banana (if using).
- Pour the wet ingredients into the dry and stir until just combined. Don’t overmix.
- Gently fold in add-ins like blueberries or nuts.
- Spoon batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Skip the banana if you want lower sugar; add a tablespoon of extra almond milk instead.
- These muffins freeze well. Just wrap each muffin and thaw overnight or microwave before eating.
- Want more protein? Use Greek yogurt instead of banana for a creamy texture boost.
- Don’t use almond meal—it makes the muffins too dense. Almond flour is lighter and works best here.
- If using plant-based protein, expect a slightly thicker batter and denser crumb (but still yummy).
FAQs
Can I use almond meal instead of almond flour?
You can, but expect a grainier texture. Almond flour gives a fluffier finish.
Are these muffins low carb?
Yes! Almond flour and protein powder keep the carb count low.
How much protein per muffin?
Roughly 8–10g depending on your protein powder and add-ins.
Can I make them dairy-free?
Absolutely. Just make sure your protein powder is dairy-free.
Can I skip the banana?
Yes. Add an extra tablespoon of almond milk or a splash of applesauce for moisture.
What protein powder works best?
Whey gives a soft texture, while plant-based powders make it slightly denser. Both work great.
Can I double the batch?
Yes! Just use two muffin tins or bake in batches.
