Vanilla Muffins with Chocolate Chips (Almond Flour and Protein)

This recipe for protein muffins will be your new favorite use of protein powder. No eggs, refined sugar, or grains are needed, each muffin has 20 g of protein.

4 scoops vanilla whey protein powder (78 g)
1 tsp. baking powder
½ cup almond flour
½ cup almond, peanut or cashew butter
1 cup unsweetened applesauce
½ cup chocolate chips, optional

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a muffin tin with 8 muffin liners and set aside.

In a large mixing bowl, add your protein powder, almond flour, and baking powder, and mix well. Add your peanut butter and unsweetened applesauce and mix until fully combined. Fold through your chocolate chips.

Divide the batter amongst the muffin liners and bake for 10-12 minutes, or until a skewer comes out mostly clean. If you notice the tops browning too quickly, cover it with tinfoil around the 8 minute mark.

Remove the muffins from the oven and allow them to cool for 5 minutes, before transferring to a wire rack to cool completely.

Makes 8 servings.

Cook's Notes:

To Store: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
To Freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Do not overbake the muffins, as they can go from fluffy to dense VERY fast. Once they are ‘just’ done on top, remove them from the oven, and they will continue to cook as they cool.
If you notice the tops of muffins going brown too soon, cover them with tin foil after the 8-minute mark.

Variations:
While these protein muffins taste delicious on their own, I’ve tested the batter with five popular flavours to switch things up for you.

Peanut butter: Be sure to use peanut butter and add some peanut butter chips on top.
Banana: Replace the unsweetened applesauce with equal amounts of puréed banana (just blend several bananas).
Chocolate: Use chocolate protein powder and fold through half a cup of chocolate chips.
Pumpkin: Switch out the unsweetened applesauce for pumpkin purée.
Blueberry: Fold through half a cup of fresh or frozen blueberries.