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Almond Flour Protein Muffins (Soft & Moist) - A Simple, High-Protein Treat

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • 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

Instructions
 

  • 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.