Soft, moist, and dotted with chocolate chips, these Vanilla Protein Powder Muffins are an easy high-protein snack. Each muffin packs 10 grams of protein and is naturally dairy and gluten-free, making them perfect for busy mornings or meal prep.
I love that these are lower in carbs and higher in protein! So easy and delish, too! -Jennifer
A Quick Look At The Recipe
- ⏲️Ready In: 40 Minutes
- 👪Serves: 6
- 🍽 Calories and Protein: 150 kcals and 10 grams of protein
- 📋Main Ingredients: Almond flour, vegan protein powder, egg, dairy-free yogurt, and mini chocolate chips.
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: These protein-packed muffins are soft, chocolatey, and perfect for a quick snack or post-workout bite.
SUMMARIZE & SAVE THIS CONTENT ON
These protein powder muffins come out soft and cake-like right out of the oven, but without the usual sugar-loaded ingredients (just like these nut-free banana protein muffins). They’re lightly sweet, packed with protein, and one of those recipes I love having on hand when I want something that feels like a treat but still supports my goals.
I also love how easy they are to whip up for meal prep. As a mom of three, having simple high-protein snacks recipes ready to grab during busy mornings makes a huge difference, especially when everyone’s rushing out the door. Pair these with recipes like something like peanut butter protein chia pudding for another easy option to maximize protein intake.
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💭Why You'll Love This Recipe
Protein-packed: Thanks to vanilla protein powder, the muffins have 10 grams of protein each.
Texture: They have a light and soft texture to them, which makes them delicious but not heavy.
QUICK: You can toss everything in a bowl to mix, and you’re pretty much done.
Ingredients and Substitutions
If you have a good stock of gluten-free pantry essentials, you’ll probably have everything you need to make this protein muffin recipe!
- Almond flour: Not to be mistaken for almond meal. Almond flour will help keep these high-protein muffins light and indulgent. Almost “cakey”. Learn more about the difference between almond flour and ground almonds. While you're at it, make these dairy-free almond flour cookies.
- Vegan protein powder: The kind of protein you choose will make a huge difference to the texture and the flavor of the chocolate chip protein muffins. For best results, use a fermented protein powder.
- Tapioca Flour: Since there's no major flour in the recipe, this helps to bind the ingredients. Both arrowroot powder and cornstarch should serve the same purpose.
- Non-dairy yogurt: Vegan protein powders can sometimes result in dense baked goods. This helps the muffins with protein powder stay moist.
- Mini chocolate chips: Use allergy-friendly chocolate chips as needed (I use Enjoy Life) and definitely opt for mini ones so that you get more in each bite, which is what I do for this protein chocolate chip mug cake, too.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
- Mix-ins: In place of chocolate chips, stir sprinkles, chopped nuts, or coconut into the muffin batter.
- Chocolate chocolate chip: Of course, you can make the vanilla protein muffins recipe with chocolate protein powder for a rich chocolate flavor.
How To Make Vanilla Protein Powder Muffins
Step 1: Add the dry ingredients into a baking bowl.
Step 2: Add in the wet ingredients one by one and mix well.
Step 3: Fold in the chocolate.
Step 4: Portion the muffin batter into a muffin tin and bake.
Expert Tips To Make It
These protein powder muffins were made with Genuine Health’s Fermented Vegan Protein Powder, which is a fermented protein powder that absorbs liquid like crazy.
If you need to swap out the protein powder, another great option is Progressive Vanilla Protein Powder. It’s similar to Genuine Health in the way it absorbs. The batter for the muffins is pretty thick; you definitely need to portion it out manually versus “pour it”.
Neither whey protein, collagen powder, nor beef protein powder (which I have switched to for health reasons) can be used here without adding a gluten-free baking flour to the mix, as none of them bind the way that vegan protein does. Make these peanut butter protein muffins instead if using beef.
Any non-dairy yogurt should work for the protein muffin recipe. I’ve used both almond yogurt and coconut yogurt. Opt for unflavored. However, I’m not sure how dairy-free Greek yogurt would work, as it’s much thicker.
Take care not to overmix the batter. Vegan protein powder can become really dense when overmixed, leading to tougher muffins.
How To Store Them
These protein powder muffins are best stored in the fridge in an airtight container just like gluten-free pumpkin muffins.
Like this, they'll last 5-7 days.
That said, they do become a bit dense in the fridge. I prefer them at room temperature to eat so I let them sit on the counter before eating.
These protein powder muffins don't freeze well. They become a bit too moist from being frozen and then thawed. They taste best freshly made.
Vanilla Protein Powder Muffins FAQs
Each protein powder will be different in taste and texture when baked. The easiest proteins to bake with are whey protein and collagen powder, as they tend to blend seamlessly into any batter. Vegan protein, on the otherhand absorbs more liquid than normal.
Protein muffins can become dry when too much vegan protein powder is used, and not enough liquid ingredients are used to keep them moist. It can also happen when they're overbaked. Make sure your batter is wet-looking and keep a close eye on your cupcakes as they bake.
More Protein Recipes You'll Love
If you tried this Gluten-Free Protein Powder Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Gluten-Free Protein Powder Muffin Recipe
Video
Equipment
- Muffin tray
Ingredients
- ½ cup vegan protein powder
- 1 teaspoon baking powder
- ⅓ cup almond flour
- 1 tbs tapioca flour
- ¼ cup dairy free yogurt
- ⅛ cup maple syrup
- ¼ cup mini chocolate chips
- 1 egg
- ¼ cup non-dairy milk
Instructions
- Preheat the oven to 350 degrees Farenheit.
- In a baking bowl, combine the first four ingredients.
- One by one add in the wet ingredients and mix really well.
- Fold in the chocolate chips.
- Let sit for 2-3 minutes for the ingredients to absorb.
- Use a trigger ice cream scoop to portion the batter into muffin cups.
- Bake for 34 minutes. Remove from the oven and let cool fully in the pan.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Jennifer says
I love that these are lower in carbs and higher in protein! So easy and delish, too!
fitasamamabear says
Plus easy to make 😉
Paula says
I really have to work at getting enough protein and I love these muffins. They help me reach that goal as well as keep me fuller longer.
fitasamamabear says
That they do! it's nice when something you want and something you need collide eh?
Sherry says
What a great recipe! I have been looking for more protein powder recipes and I hit the jack-pot when I found your website! Thank you for so many great recipe!!
fitasamamabear says
Hehe Yay! This legit makes me happy haha there is so much goodness to be had!
Lisa says
I'm always looking for new ways to up the protein in my favorite baked goods and this recipe delivered. So yum too!
fitasamamabear says
Right?! It's nice to know you're indulging and getting some fuel!
Jenni says
These muffins are so good! I wanted to eat them all in one sitting! I restrained myself, but I wanted to.
fitasamamabear says
I totally ate four in my first sitting... so I feel yah!
Glenda says
It's hard for my brain to accept these as good for me because they're so delicious. lol. What a wonderful dilemma! Thanks for sharing your recipe!
fitasamamabear says
Hhahaha that's the BEST kind of recipe!
Kelly says
These muffins look so yummy. I just bought a bag of almond flour. Can't wait to try them!
fitasamamabear says
Omg they're heaven lol the perfect combo of healthy and YUM lol