Light & airy, these protein muffins with peanut butter make the perfect post-workout snack! With 11 grams of protein per serving these gluten-free muffins are high in healthy ingredients and flavor!
If upping your daily protein intake feels like a CHORE, I got yah. You want to improve your health, eat better, and stick to your goals.
But let’s face it, chicken breasts and eggs get BORING.
So, let’s skip to the good part 😉
Stop hating the process and use these flourless muffins to boost your daily protein intake… and enjoy doing it!
Right out of the oven, these muffins with peanut butter are ultralight. Almost airy. But with the ingredients they have, they’re pretty filling!
They work on the go as a busy-day snack or even post-workout when you need a protein hit (double them up for the best protein to carbohydrate ratios!).
As a Certified Nutrition Coach, I can tell you that they’re the perfect meal prep snack to have on hand.
Ingredients You’ll Need
The ingredients in these peanut butter muffins are so simple that you probably already have them on hand!
Though most gluten-free, protein powder muffins use almond flour as the base and bananas to keep them sweet, this recipe requires neither.
Instead of almond flour, it uses a base of just protein powder to keep them light, airy, and ultra-simple to make.
Eggs: a bit of a protein hit but mostly this helps hold the muffins together.
Natural peanut butter: make sure to go natural to avoid added sugars and unhealthy oils (learn why vegetable oil is dangerous).
Honey: adding a hint of sweetness to the muffins, you don’t need a lot!
Vegan protein powder: the kind of protein you choose will make a huge difference to the texture and the flavor of the muffins. For best results, use vanilla protein from Genuine Health.
How To Make Healthy Protein Muffins
- In a large bowl, combine the dry ingredients.
- Slowly add in the wet ingredients and mix well to combine.
- Let sit for 3-5 minutes for the protein powder to absorb.
- Portion the batter into silicone muffins cups and bake!
- Let them cool in the pan before devouring them.
Step By Step Photos
Important Teaching Tips
The muffin batter is a bit thick after it sits. So while you can pour it, you’ll need to portion it a bit. Smooth down the tops of the muffins to make them look better.
These muffins rise a lot but will deflate slightly once cooled.
They can be stored on the counter or in the fridge. On the counter, they should be eaten in 2-3 days whereas they’ll last a week or so in the fridge.
That said, once in the fridge, they firm up a bit and the first bite ends up really indulgent versus light.
Lastly, you cannot substitute whey protein for vegan protein in the muffins. Learn more about how to choose the best protein powder.
Choosing A Protein Powder
Not all protein powders are created equal and you cannot always sub powder for powder.
These peanut butter muffins are made with Genuine Health’s Vanilla Protein.
Genuine Health’s Fermented Vegan Protein Powder helps fuel your goals, recover and stay full.
Made with 20 grams of plant-based protein, this vegan powder is dairy-free, gluten-free, non-GMO, and certified organic. It’s also been voted one of the best tasting vegan protein powders.
But best of all is that this protein is fermented. This helps break down the “anti-nutrient” in grains, nuts, seeds, and legumes that often causes bloating.
This protein literally gives you the best of both worlds.
Shop the Genuine Health Store on Amazon.
Though the protein muffin recipe is great as is, there are a few substitutions you can make.
Though you can’t substitute whey protein for vegan protein, you should be able to swap out flavors (use chocolate protein powder for a fun twist).
Sub peanut butter for Sunbutter if you need to make protein muffins nut-free. Almond butter would work too. Likewise, you can use homemade hemp milk in place of store-bought, or almond milk.
Sometimes it's also fun to add in ingredients like chocolate chips to switch it up.
To make double chocolate protein muffins, use chocolate protein powder in place of vanilla and add in 2 tablespoons of mini chocolate chips.
Frequently Asked Questions About Protein Muffins
Each powder will bake differently. Vegan powders absorb much more liquid in a recipe (thanks to pea protein) than whey powders. Thus, they’re not always interchangeable. The best protein powders to use are pea protein, whey, or casein in either an unflavored or vanilla flavor.
High protein muffins should be stored in the fridge or freezer. They can be eaten right out of the fridge and taste delicious. Some muffins will firm up from the fridge slightly though. The muffins can also be stored in the freezer. Just pop one into the fridge the night before and let it thaw!
Unfortunately, due to the limited ingredients in the muffins with peanut butter, honey helps hold them together. Replacing it, even with maple syrup will alter the texture.
Other High Protein, Healthy Recipes You’ll Love
- Chocolate chip protein powder muffins
- Protein granola
- Blueberry protein muffins
- Chocolate chip granola
- Easy granola bars
- Make-ahead breakfast recipes
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- Crunchy granola
- Fudgy protein brownies
- High protein cookies
- High protein pancakes
- Yogurt protein pancakes
- Energizing protein bar
- Easy, no-bake vanilla protein bar
- High protein snack recipes
Peanut Butter Protein Muffins
- 2 eggs
- ⅓ cup protein powder
- 1 tbs protein powder
- ⅓ cup peanut butter
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup honey
- 1 tbs dairy-free milk
- Preheat the oven to 350 degrees Farenheit.
- In a large mixing bowl mix together the peanut butter, eggs, and honey until smooth.
- Add in all the dry ingredients and mix again.
- Finally, stir in the milk and mix until no clumps remain.
- Line a muffin tray with silicone muffin cups.
- Portion the batter into the muffin cups.
- Bake for 15 minutes, remove from the oven but let cool completely in the tray.
- The muffin batter is a bit thick after it sits. So while you can pour it, you’ll need to portion it a bit. Smooth down the tops of the muffins to make them look better.
- These muffins rise a lot but will deflate slightly once cooled.
- They can be stored on the counter or in the fridge. On the counter, they should be eaten in 2-3 days whereas they’ll last a week or so in the fridge.
- That said, once in the fridge, they firm up a bit and the first bite ends up really indulgent versus light.
Nutrition values are estimates only, using online calculators. Please verify using your own data"