These protein muffins may not look like much, but they taste amazing! I’ve tried a lot of protein muffins and breads and they often turn out dry or just “off”. But these Vanilla Protein Muffins are moist and flavorful. In addition, they are gluten free, low carb, free of refined sugar and only require 5 ingredients.
Ingredients in Paleo Protein Muffins
These protein muffins require just 5 simple ingredients:
- vanilla protein powder
- Paleo Baking Flour
- baking soda
- eggs
- water
- vanilla (optional)
Protein Powder
I recommend a plant based protein powder for this recipe. In my experience, these type of protein powders produce the best results. Any flavor protein powder will work.
Paleo Baking Flour
Paleo baking flour is an excellent, low carb flour. This baking mix contains a mixture of: almond flour, arrowroot flour, coconut flour and tapioca flour. If you don’t have access to this flour then substituting with any gluten free flour blend should work.
As another alternative, you can make your own Paleo Baking Flour. The best substitution I’ve found is: 1/2 cup packed Paleo Baking Flour (100g) = 1/2 cup almond flour (50g) + 4 Tbsp tapioca flour (28g) + 2 Tbsp coconut flour (16g).
This low carb, high protein recipe is great for a quick, grab’n go breakfast or a satiating snack. These muffins can be made as part of meal prep and eaten throughout the week. Furthermore, I suggest storing these Paleo protein muffins in the fridge. They last well for up to a week – perfect for meal prep.
If you are looking for more simple protein muffin recipes, check these out:
Be sure to tag me on social media or comment below if you make these gluten free Vanilla Protein Muffins. Enjoy!
Vanilla Protein Muffins
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 1 dozen muffins 1x
Description
High protein, 5 ingredient vanilla muffins. Perfect for a quick breakfast or satiating snack.
Ingredients
- 1/2 cup vanilla protein powder
, packed (64g)* - 1/2 cup Paleo Baking Flour, packed (100g)**
- 1/2 tsp baking soda
- 3 eggs
- 1/2 cup water
- 1 tsp vanilla (optional)
, packed (Instructions
- Preheat oven to 350 degrees F.
- In a medium-size bowl, combine all dry ingredients. Mix.
- Add in all wet ingredients, mix well.
- Pour batter into lined muffin pan (I use these).
- Bake at 350 degrees for 15 minutes.
- Remove from oven and cool on cooling rack to room temperature.
Notes
*The protein powder I used for this recipe was Aloha Vanilla Protein
, however they have since changed their recipe and it is no longer Paleo because it contains rice protein. I still think it’s a good protein powder and bakes well, but if you’re wanting something grain-free then I don’t suggest using it.
**Paleo Baking Flour Substitution: 1/2 cup Paleo Baking Flour, packed = 1/2 cup almond flour (50g) + 4 Tbsp tapioca flour (28g) + 2 Tbsp coconut flour (16g)
Keywords: protein muffin, low carb, snack, breakfast
These look awesome! Do you happen to know how many calories are in each?
Thank you! You can input the ingredients into a program like MyFitnessPal to calculate the calories 🙂
These look amazing! Do you have the macros for them?
Hi! You can always input the ingredients into an app like MyFitnessPal. But I don’t calculate the nutrition facts for any of my recipes.
Do you know, on average, how many this makes?
Recipe makes one dozen (12) muffins
what if i a making 6 muffins , what would the recipe measurements look like?
Hi! You can try cutting all the measurements in half. However, I recommend keeping the recipe as-is and making 12 muffins.