Protein Muffin Recipe | Happy healthy eating

This is naturally-sweetened Protein muffins With peanut butter and chocolate chips, each muffin contains 13 grams of protein! They're packed with cinnamon and hints of vanilla for a perfectly sweet and fluffy bite.

If you want a one-bowl protein muffin recipe that's ready in less than 30 minutes, these vanilla-peanut butter protein muffins are for you. Lots of mini chocolate chips in the batter make them feel more like dessert than breakfast, which is never a bad thing. For more sweet protein-packed breakfast ideas, check out My Day Lemon Raspberry Protein Muffins And Protein French Toast a try

Why you'll love this protein muffin recipe

A sweet, hearty breakfast with these peanut butter protein muffins to help you start the day off on the right foot.

• Better than a bakery. You know what's in them, plus you can add tart cranberries or velvety pumpkin puree to the batter.
• Gluten-free. They're so light and fluffy you'd never guess they were a gluten-free baked good
• 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.
• Great for on the go. Throw one in your bag on your way out in the morning for an easy breakfast bite.

What you will need

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

• Vanilla Protein Powder- It can be whey or plant-based.
• Gluten Free Flour- Add your favorites.
• Baking Powder- Make sure it's not past the expiration date, or the muffins won't rise.
• cinnamon stick- Feel free to swap it for ground nutmeg.
• salt- Kosher salt is best.
• Vanilla extract- You can use pure (brown) or simulated (clear) extract.
• peanut butter- Go for 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 into the batter.
• applesauce- You can make your own by mixing 1 small apple with 1/2 cup of water.
• Mini Chocolate Chips- I like semi-sweet chocolate chips, but dark or milk are good swaps.

How to Make High Protein Muffins

Homemade protein muffins are just as easy to make as box-mix, but they're even better. Scroll to the bottom of the post for the full recipe card.

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

• Make pita. Whisk all wet ingredients in a large bowl until smooth. Add all dry ingredients and stir until just combined. Fold in chocolate chips.
• Fill the tray. Pour batter into liner until 3/4 second is full. Do not add more as the batter will overflow and make a mess while baking.
• Bake it. Pop the tray into the oven for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, let cool, and enjoy!

Tips and variation ideas

You can make pumpkin spice or chocolate versions of these fluffy protein muffins, depending on what you're craving.

• Adjust the time. If you are using a mini muffin tray, reduce the baking time to 8-12 minutes. If it's an extra-large muffin tray, the muffins will probably need 15-18 minutes total. This recipe is for standard muffin sizes, so adjust time accordingly if needed.
• More add-ins. Stir 1/2-1 cup dried cranberries, shredded coconut, or chopped pecans into the batter for more flavor and texture.
• Add autumnal flair. Swap the applesauce for pumpkin puree and add 2 teaspoons of pumpkin spice to the dry ingredients for some cozy fall vibes.
• Make them chocolate. Add 1/4 cup unsweetened cocoa powder to the dry ingredients and swap out the vanilla protein powder for a chocolate one to make a chocolate variation of this recipe.
• Skip the liners. If you don't want to use cupcake liners, generously grease muffin trays with non-stick spray. You can grease it with butter and then lightly dust the cavities with flour.
• Stay in the center. Never bake muffins on the bottom oven rack as the bottom will burn before the center has a chance to finish baking. For best results, always stick to the center/middle oven rack.

How to Store Protein Muffins

Doubling the recipe allows me to keep some in the fridge for easy last minute snacks.

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

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