December 28, 2024

High Protein Muffins

Here's a quick and easy recipe for high protein, low-calorie muffins that's highly customizable. You can make these low-carb, low-sugar or different flavors.

This is modified from the Oregon Dietitians protein muffin recipe.

Here's the ingredients you'll need:

UnbelievaFlour: https://unbelievabuns.com/collections/retail/products/2-bags-unbelievaflour-high-protein-low-carb-flour-all-purpose-flour-replacer
Protein Powder – You can use plain, vanilla, or chocolate depending on your flavor preferences. We used pumpkin flavored protein powder, which may be harder to find depending on your location or the time of year.
Baking Soda – This provides the rise and softness to your muffins. Make sure you're using fresh baking soda.
Seasonings: Ground Cinnamon, Ground Ginger, Ground Nutmeg, & Ground Cloves or simply Pumpkin Spice.
Canned Pumpkin Purée – Only use pure pumpkin, not pumpkin pie filling. Did you know pumpkin is fairly low in carbs? Only 10g carbs, with 3g fiber (7g net carbs) per half cup!
Coconut Sugar or baking stevia if you want to make the muffins low-carb.
Large Eggs – For binding your batter. You can use egg whites or vegan egg substitute as well
Avocado Oil – For moisture and heart-healthy fat. You can use any oil, especially those with mild or neutral flavors like peanut, sunflower or grape seed.
Plain Greek Yogurt – For even more moisture, a super tender crumb, plus an added boost of protein. You can use Fage, Skyr or even sour cream instead.
Vanilla Extract – For depth of flavor. Maple extract would also be good.
Mini Chocolate Chips – Optional, but so tasty! You can use white chocolate too!

This quick and easy recipe only requires five simple steps!

Step 1: Preheat the oven
Set your oven to 375°F and line a 12-cup muffin tin with paper liners.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together Unbelievaflour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set the mixture aside.

Step 3: Prepare Wet Ingredients
In another bowl, whisk together the pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla extract. Make sure the yogurt is fully incorporated with no lumps.

Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture and stir gently until just combined. If you’re using mini chocolate chips, fold them in.

Step 5: Bake the Muffins
Spoon the batter evenly into the muffin tin, filling each cup. Top with a few extra mini chocolate chips if desired. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving!