These Vanilla Protein Muffins are soft, moist and flavorful. They are made with pea protein and a few other simple Paleo ingredients. In addition, these low carb protein muffins are gluten free, grain free, dairy free and don’t contain any added sugar.
These protein muffins may not look like much, but they taste amazing!
And I’ve tried a lot of protein muffins and breads! Often times, they turn out dry or just “off”. But not these easy Vanilla Protein Muffins.
These muffins are:
- moist & flavorful
- gluten free & grain free
- low carb
- don’t have any added sugar
- Paleo friendly
Basically, they’re the perfect snack or meal addition and make a great meal prep treat. You can eat them plain or smother them in nut butter, jam or coconut cream. Any way you eat them, they’re a healthy treat to be had.
Ingredients in Paleo Protein Muffins
These protein muffins require a few staple Paleo ingredients. Here’s what you need
- Pea protein powder
- blanched almond flour
- tapioca flour (or arrowroot)
- coconut flour
- cinnamon (optional)
- baking soda
- salt
- eggs
- plant based milk
- vanilla (optional)
Pea Protein Powder
This recipe has only been tested using pea protein. My favorite pea protein is from Nuzest. If you haven’t tried this protein powder yet, I strongly recommend it. I love the flavor – especially the vanilla. If you want to make a purchase, be sure to use my Nuzest coupon code “bakeitpaleo” for 15% off.
Paleo Baking Flours
These muffins require a mixture of almond flour, tapioca flour (or arrowroot) and coconut flour. Combined, these flours make a muffin that is moist, dense and delicious!
Eggs
This recipe has not been tested with an egg substitute. Real eggs are probably your best bet for a successful protein muffin.
Flavorings
Cinnamon, vanilla and salt are added for extra flavor. The salt is highly recommended, but the cinnamon and vanilla are optional.
How to Make Vanilla Protein Muffins
These muffins are super easy to make!
First, preheat your oven to 350 degrees F.
Combine Dry Ingredients
Next, combine all the dry ingredients in a large mixing bowl. This includes the protein powder, almond flour, tapioca flour, coconut flour, cinnamon, baking soda and salt.
Whisk Wet Ingredients
Then, in a separate bowl, whisk together the wet ingredients. This includes the eggs, plant based milk and vanilla.
Mix Wet Into Dry
Next, pour the wet mixture into the dry mixture. Mix until well combined. The batter is thick.
Bake Muffins
Then, scoop the batter into a lined muffin pan. I recommend using silicone muffin liners. Each muffin is about 1/4 cup batter, making 9 muffins.
Lastly, place the muffins in your oven and bake at 350 degrees F for 20 minutes. After baking, cool them in the pan for 5 minutes, then transfer them to a wire cooling rack.
How to Store Vanilla Protein Muffins
These muffins are best stored in an air-tight container in the fridge. They will last well up to one week. For longer storage, keep them in the freezer up to one month.
More Paleo Protein Muffin Recipes
If you are looking for more 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!
Print
Vanilla Protein Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 9 muffins 1x
Description
Simple, high protein, low carb Paleo muffins. Perfect for a quick breakfast or satiating snack.
Ingredients
- 1/2 cup vanilla pea protein powder (58g)
- 1/2 cup blanched almond flour, packed (60g)
- 4 Tbsp tapioca flour (32g)
- 2 Tbsp coconut flour (16g)
- 1 tsp ground cinnamon (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup + 2 Tbsp plant based milk
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients. This includes the pea protein, almond flour, tapioca flour, coconut flour, cinnamon, baking soda and salt.
- In a separate bowl, whisk together wet ingredients. This includes the eggs, almond milk and vanilla.
- Scoop batter into a lined muffin pan (I use silicone muffin liners). Each muffin is about 1/4 cup batter.
- Bake at 350 degrees for 20 minutes.
- Remove from oven, cool 5 minutes in pan, then remove muffins from silicone cups and cool on a wire cooling rack
to room temperature.
Notes
For best results, I recommend using a pea protein powder. My favorite is from Nuzest. You can use my discount code “bakeitpaleo” for 15% off any purchase on the Nuzest website.
Keywords: protein muffin, low carb, snack, breakfast, almond flour, pea protein
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.
I made this recipe today and as i was mixing the 3 eggs it felt like it was too many eggs and sure enough these came out with such an eggy taste. :0(
I’m sorry to hear that. Did you measure the ingredients by weight (when given) and use the same protein powder?