A recipe for delicious protein muffins is hard to find - and develop. These protein muffins are actually very tasty, pleasant, and moist. However, it also took me more than a handful of tries before I liked the taste and consistency.
Taste and Occasion
On the internet, you can find many instructions for protein muffins, which are supposed to be good. But then, they turn out to be dry, extremely bland, or full of artificial additives. Maybe you've already had some experience with them? For example, a recipe that failed all along the line just recently: It contained a lot of protein powder, minimal almonds, and flaxseed, plus a little applesauce, banana, and coconut oil - from a purely nutritional point of view, it was great. From a baking and eating point of view, it was a disaster 😉 . The muffins were gummy, dry, and, unfortunately, candidates for the trash can. But since I wanted to have a recipe for delicious low-carb protein muffins, I continued to tinker. And the result definitely satisfies! (As did my protein vanilla cake.)
Ingredients
These muffins with protein powder are less protein-rich than their (failed) predecessors. But you can eat them without having to rinse them with water 😉 . Best of all, the protein muffins are sugarfree and glutenfree. The important thing is that you use Greek yogurt; low-fat alternatives are also possible. The protein powder should not taste too artificial and oversweetened.
How to make Protein Muffins
Let's get started. Preheat the oven to 360°F/180°C. Prepare a strong espresso and set it aside. Beat the eggs with a mixer for 1-2 minutes. Add yogurt and milk and stir until there are no lumps. Mix flour with almond flour, protein powder, baking powder, guar gum, salt, erythritol, and vanilla. Now, add to the egg mixture alternating with about 3 tablespoons of espresso. Then, pour the dough into 6-8 muffin cups, sprinkle with some sugarfree chocolate if desired, and bake for about 18-20 minutes.
Top Tip
With my basic recipe, you can bake the most different alternatives. I flavored the basic recipe with espresso and vanilla; I added a bit of sugarfree chocolate. With chocolate protein powder instead of vanilla, it becomes chocolate protein muffins. In spring and summer, protein muffins with blueberries also taste good.
Recipe Card
Protein Muffins
Ingredients
- 2 small eggs
- 80 grams (⅖ cup) Greek yogurt
- 60 milliliters (4 tablespoons) milk
- 80 grams (¾ cup) ground almonds
- 20 grams (3 tablespoons) almond flour
- 40 grams (⅖ cup) vanilla protein powder
- 1 teaspoon baking powder
- ¼ teaspoon (⅓ teaspoon) guar gum
- 1 pinch salt
- ¼ teaspoon (⅓ teaspoon) ground vanilla
- 3 Tablespoons erythritol, or rice syrup, etc., amount to taste
- 3 tablespoons espresso, alternatively milk
- 6 pieces dark chocolate without sugar, optional, for decoration
Instructions
- Preheat the oven to 360°F/180°C. Prepare a strong espresso and set it aside. Beat the eggs with a mixer for 1-2 minutes. Add yogurt and milk and stir until there are no lumps.
- Mix flour with almond flour, protein powder, baking powder, guar gum, salt, erythritol, and vanilla. Add to egg mixture alternating with about 3 tablespoons of espresso.
- Pour the dough into 6-8 muffin cups, sprinkle with some sugarfree chocolate if desired, and bake for about 18-20 minutes.
Notes
- In addition to erythritol, brown erythritol, xylitol, or a mixture of the two are also suitable for sweetening. Coconut sugar, rice syrup, maple syrup, or agave syrup are also possible (but no longer low carb). The amount of sweetener can be slightly increased or decreased as desired.
- For protein, look for multi-component protein powders like this one (no pure Whey.).
- The guar gum is optional, but results (as well as locust bean gum or ground psyllium husks) for more binding in good-free doughs.
Ingredient substitutions
Variations
Suppose you value ingredients that are as natural as possible. In that case, you can replace regular protein powder with (less processed and unsweetened) rice or hemp protein according to the whole-food or clean-baking principle. Since they freeze well, it is best to bake a larger quantity directly. Protein - and taste guarantee 🙂!
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