Protein Muffins Recipe | Happy Healthy Eating

These natural sweeteners protein muffins Each muffin contains peanut butter and chocolate chips and contains 13 grams of protein! They're packed with cinnamon and vanilla flavor and have a perfectly sweet, fluffy texture.

If you want a one-bowl protein muffin recipe that takes less than 30 minutes to make, these Vanilla Peanut Butter Protein Muffins are perfect for you. The generous amount of mini chocolate chips in the batter makes them feel more like dessert than breakfast, which is never a bad thing. For more sweet, protein-rich breakfast ideas, send me Lemon Raspberry Protein Muffins and Protein French Toast Give it a try.

Why you’ll love this protein muffin recipe

These Peanut Butter Protein Muffins make a sweet and hearty breakfast to help you start your day off right.

• Better than the ones from the bakery. You know exactly what's in it, plus you can add tart cranberries or soft pumpkin puree to the batter.
• gluten free. They're so light and tender, you'd never guess they're gluten-free baked goods.
• No processed sugar. Between the protein powder, peanut butter, maple syrup, and applesauce, there’s no need to add any granulated sugar to this recipe.
• Very suitable for carrying on the go. When you leave the house in the morning, pop one in your bag for an easy breakfast.

what do you need

Smoky maple syrup and fruity applesauce add all the natural sweetness these chocolate chip protein muffins need. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.

• Vanilla protein powder—— It can be whey or plant-based.
• Gluten Free Flour – Add your favorite.
• baking powder – Make sure it's not past its sell-by date or the muffins won't rise.
• Cinnamon – Feel free to swap it out for nutmeg powder.
• Salt – Kosher salt is best.
• Vanilla extract – You can use pure (brown) or imitation (clear) extract.
• peanut butter—— Choose creamy or chunky peanut butter.
• Maple Syrup – Raw honey and agave nectar also work.
• egg– They must be at room temperature so that they mix easily with the batter.
• Applesauce—— You can make your own by mixing 1 small apple with 1/2 cup water.
• Mini Chocolate Chips – I like semisweet chocolate chips, but dark or milk chocolate are also good substitutes.

How to Make High-Protein Waffles

Making homemade protein muffins is as easy as a box mix, but better. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat it to 350F. Line muffin trays with cupcake liners. Set it aside.

• Make the batter. Place all wet ingredients in a large bowl and stir until smooth. Add all dry ingredients and stir until combined. Stir in chocolate chips.
• Fill the tray. Pour batter into liners until 3/4 seconds full. Do not add any more as the batter will overflow and create a mess while baking.
• Bake it. Place the tray in the oven for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, cool, and enjoy!

Tips and variation ideas

You can make spiced pumpkin or chocolate versions of these tender protein muffins, depending on your preference.

• Adjust time. If you are using mini muffin trays, reduce baking time to 8-12 minutes. If using an extra large waffle tray, waffles may take 15-18 minutes total. This recipe is for standard muffin sizes, so adjust the times accordingly if needed.
• More plugins. Stir 1/2-1 cup of dried cranberries, shredded coconut, or chopped pecans into the batter for added flavor and texture.
• Add autumn feeling. Swap the applesauce for pumpkin puree and add 2 teaspoons pumpkin spice to the dry ingredients for a cozy fall vibe.
• Make them chocolatey. Add 1/4 cup unsweetened cocoa powder to the dry ingredients, then swap the vanilla protein powder for chocolate powder to make a chocolate variation of this recipe.
• Skip the liners. If you don't want to use cupcake liners, coat your muffin trays with nonstick spray. You can also butter it and lightly dust the cavity with flour.
• Stay in the center. Never bake muffins on the bottom oven rack as the bottoms will burn before the centers have a chance to finish baking. For best results, always stick to the center/middle oven rack.

How to Store Protein Muffins

By doubling the recipe I can keep some in the freezer for an easy last minute breakfast.

• counter: Store them in a paper bag or cake dome for up to 2 days. Keep them away from direct heat and sunlight.
• refrigerator: Store them in an airtight container away from strong-smelling foods for up to 7 days.
• refrigerator: Wrap each muffin in plastic wrap. Transfer to freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for 15-20 minutes.

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