- What is the best protein powder for muffins?

The best options for baking are brown rice protein , casein protein , or blended whey protein powders . These types mix well, hold moisture, and create a soft texture. Avoid using whey isolate or pure whey powder—they soak up moisture and can make muffins dry and rubbery.

- Why do bodybuilders eat muffins?

Muffins offer a great mix of carbs, fats, and protein —especially when made with wholesome ingredients. Homemade versions like these provide clean fuel without added sugars. For bodybuilders, this balance supports muscle recovery and keeps energy levels stable throughout the day.

- Can you add protein powder to a boxed muffin mix?

Yes, you can. Just reduce the flour in the mix slightly (by about 1/4 cup) and replace it with protein powder. Keep an eye on moisture—add a splash of milk or applesauce if the batter feels too thick. It's a quick way to increase protein content, though homemade recipes give you more control over ingredients.

- Does protein powder make muffins dry?

It can—but only if the wrong type is used or the muffins are overbaked. Protein powders like whey isolate absorb more liquid and dry out quickly. That’s why this recipe uses ingredients like applesauce and peanut butter to keep things moist and tender, even with added protein.

The Best 5-Ingredient Protein Muffins – Vegan, Sugar-Free, and Super Quick

Description

These moist and fluffy protein muffins are made with just 5 simple ingredients and packed with 20g of protein each. They’re gluten-free, egg-free, and perfect for breakfast, snacks, or meal prep.

Ingredients

Scale

2 scoops vanilla protein powder 64-67 grams
▢1 teaspoon baking powder
▢1/2 cup almond flour
▢1/2 cup peanut butter or any nut or seed butter
▢1 cup unsweetened applesauce
▢1/2 cup chocolate chips optional

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Instructions

Preheat your oven to 350°F (180°C) and line a muffin tin with 8 paper liners. Set it aside.
In a large mixing bowl, whisk together the protein powder, almond flour, and baking powder until evenly combined. Add the peanut butter and unsweetened applesauce, then stir until the mixture forms a smooth batter. Gently fold in the chocolate chips.
Spoon the batter evenly into the muffin liners. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out mostly clean. If the tops begin to brown too quickly, loosely cover the muffins with foil around the 8-minute mark.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 176kcal
Sugar: 9g
Sodium: 147mg
Fat: 10g
Carbohydrates: 7g
Fiber: 4g
Protein: 21g