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baked almond protein muffins

Almond Protein Muffins

These almond protein muffins are soft, fluffy, and packed with good stuff like almond flour, protein powder, and natural sweetness. They’re gluten-free, low in carbs, and great for meal prep or a quick breakfast on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 Muffins
Course: Breakfast, Snack
Cuisine: American, American with a healthy twist, Gluten-Free
Calories: 220
Ingredients Method Notes

Ingredients
  

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 melted coconut oil
  • 1 tsp vanilla extract
  • ½ ripe banana mashed (optional)
Optional Add-ins (pick 1 or 2):
  • ½ cup fresh blueberries
  • ¼ cup chopped almonds or walnuts
  • ¼ tsp pumpkin spice

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk all dry ingredients: almond flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together wet ingredients: eggs, maple syrup, almond milk, coconut oil, vanilla, and mashed banana (if using).
  4. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix.
  5. Gently fold in add-ins like blueberries or nuts.
  6. Spoon batter evenly into muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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).