These almond flour protein muffins are soft, tender, and perfect for a quick breakfast or snack. They’re not gritty or dry like some high-protein bakes can be, and they come together with basic pantry ingredients. You’ll get a satisfying boost of protein without a long ingredient list or complicated steps.

Think of them as your go-to muffin that actually keeps you full. Easy to mix, easy to love, and great for meal prep.

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Why This Recipe Works

Overhead shot of freshly baked almond flour protein muffins cooling in a 12-cup tin lined with white

Almond flour keeps things moist: Its natural fats and finer texture make a tender crumb without gluten.
Protein powder adds structure: It boosts protein while helping the muffins hold together.
Greek yogurt for softness: A little tang and extra moisture prevent dryness.
Balanced sweetness: Just enough to taste like a treat, not a cupcake.
One-bowl friendly: Minimal dishes and quick cleanup.

What You’ll Need

2 cups blanched almond flour (fine texture works best)
1/2 cup vanilla whey or plant-based protein powder (unsweetened or lightly sweetened)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
2 large eggs, room temperature
1/3 cup Greek yogurt (2% or full-fat preferred)
1/4 cup milk (dairy or unsweetened almond milk)
1/4 cup maple syrup or honey
2 tbsp melted coconut oil or butter, slightly cooled
1 1/2 tsp vanilla extract
Optional add-ins: 1/3 cup mini chocolate chips, blueberries, or chopped nuts

Step-by-Step Instructions

Close-up 3/4 angle of a split almond flour protein muffin on a small matte ceramic plate, interior c

Prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
Mix dry ingredients: In a large bowl, whisk almond flour, protein powder, baking powder, baking soda, and salt until evenly combined.
Whisk wet ingredients: In a separate bowl, whisk eggs, yogurt, milk, maple syrup, oil, and vanilla until smooth.
Combine: Pour wet into dry.
Stir with a spatula until just combined. If using add-ins, fold them in now. The batter will be thick but scoopable.
Fill the tin: Divide batter evenly among the 12 cups, filling each about 3/4 full.
Bake: Bake for 16–20 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely.
They firm up as they cool.

Keeping It Fresh

Room temperature: Store in an airtight container for up to 2 days.
Refrigerate: Keeps 5–6 days. Warm briefly in the microwave to soften.
Freeze: Freeze up to 2 months. Wrap individually and thaw at room temp or reheat from frozen for 25–35 seconds.

Why This is Good for You

Protein to stay satisfied: Protein powder, eggs, and Greek yogurt support muscle repair and steady energy.
Healthy fats and fiber: Almond flour offers vitamin E, magnesium, and fiber for fullness.
Lower in refined flour: No wheat flour, which can help with blood sugar steadiness when paired with protein and fat.

Pitfalls to Watch Out For

Overbaking: These can dry out fast.
Start checking at 16 minutes.
Using gritty almond meal: Coarse meal makes dense muffins. Choose fine blanched almond flour.
Overmixing: Stir until just combined to keep the crumb tender.
Too much protein powder: Adding extra can make them spongy and dry. Stick to the recipe.
Cold ingredients: Let eggs and yogurt come to room temp for a smoother batter.

Recipe Variations

Blueberry Lemon: Fold in 1/2 cup blueberries and 1 tsp lemon zest.
Add 1 tsp poppy seeds if you like.
Chocolate Chip: Use mini dark chocolate chips and add 1 tbsp cocoa powder, with an extra 1–2 tbsp milk if needed.
Cinnamon Walnut: Add 1 tsp cinnamon and 1/3 cup chopped walnuts.
Banana Protein: Replace milk with 1/3 cup mashed ripe banana; reduce maple syrup by 1 tbsp.
Dairy-Free: Use coconut yogurt and almond milk; choose a plant-based protein powder.

FAQ

Can I use casein or collagen instead of whey?

Yes, but results vary. Casein tends to make a denser, creamier crumb, so add a splash more milk if the batter is too thick. Collagen doesn’t absorb the same way and can lead to gummy texture; if you try it, use only 1/4 cup and increase almond flour slightly.

How do I make them sweeter without more sugar?

Use a vanilla-flavored protein powder, add 1–2 tablespoons of granular sweetener like allulose or monk fruit, or stir in a few mini chocolate chips for pockets of sweetness.

Can I substitute coconut flour?

Not directly.

Coconut flour is far more absorbent. If you want a coconut flour version, you’ll need a different ratio with more liquid and eggs.

Why did my muffins sink?

They may be underbaked, the batter was overmixed, or there was too much leavening. Make sure your baking powder is fresh and bake until the centers spring back lightly.

What’s the protein per muffin?

It varies by brand of powder, but with whey, each muffin typically lands around 8–12 grams of protein.

Check your labels for the most accurate estimate.

Do I need paper liners?

They help with easy removal, but you can skip them. Just grease the tin well with butter or coconut oil and let muffins cool before loosening the edges.

Final Thoughts

These almond flour protein muffins check all the boxes: soft, moist, and genuinely satisfying. They’re simple enough for busy mornings and sturdy enough for meal prep.

Keep the base recipe handy, then switch up flavors to match your mood. One bowl, reliable rise, and a tasty boost of protein—hard to beat.