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    Home » Paleo

    Vanilla Protein Muffins (Low Carb, No Banana)

    Published: May 7, 2022 · by Katie

    Jump to Recipe·Print Recipe

    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 made without banana and are gluten free and dairy free.

    Vanilla protein muffins.

    These low carb vanilla protein muffins may not look like much, but they taste amazing! 

    They have the perfect texture - fluffy, light and moist. Furthermore, these protein muffins have a delicious vanilla flavor.

    Why You'll Love these Healthy Vanilla Protein Muffins

    • moist & flavorful - not dry like many protein muffin recipes
    • gluten free & grain free - made with almond flour and pea protein
    • low carb - great muffins for a low carb diet
    • low in sugar - made without banana and sweetened with just a bit of honey (which is optional)
    • paleo friendly - this recipe uses minimally processed, low inflammatory ingredients

    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 enjoy!

    Bite of a muffin to show the inside texture.

    Ingredients in Paleo Protein Muffins

    These high protein muffins require a few simple ingredients. Here's what you need:

    • Pea protein powder
    • blanched almond flour
    • tapioca flour (or arrowroot)
    • baking soda
    • salt
    • eggs
    • yogurt (I used an unsweetened almond milk yogurt)
    • water
    • honey (optional)
    • vanilla

    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 every flavor, but the vanilla is my favorite.  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 and tapioca flour. Combined, these flours make a muffin that is moist, airy 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

    Honey, vanilla and salt are added for extra flavor. Any of these can be omitted, but they really add to the flavor of the muffins.

    Ingredients needed to make vanilla-protein muffins.

    How to Make Vanilla Protein Muffins

    These muffins are super easy to make! 

    First, preheat your oven to 350 degrees F and line a muffin pan with silicone or paper liners. Please note, paper liners will stick to these muffins until they have completely cooled (like over-night in the fridge).

    Make the Batter

    Next, combine all the dry ingredients in a large mixing bowl.  This includes the protein powder, almond flour, tapioca flour, baking soda and salt.

    Add in the eggs, yogurt, water, honey and vanilla. Whisk the batter with a spatula until it's well combined.

    Scoop the batter into the lined muffin pan, filling each slot about ½ to ¾ full.  This will give you 11-12 muffins.

    Muffin batter in mixing bowl.
    Unbaked muffins in lined muffin pan.

    Bake the Muffins

    Lastly, place the muffins in your oven and bake at 350 degrees F for 23-25 minutes.

    After baking, cool them in the pan for 5 minutes, then transfer them to a wire cooling rack.

    Baked muffins right out of the oven.
    Protein muffins.

    Storage

    These gluten free protein 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.

    Frequently Asked Questions

    Can muffins be healthy?

    Yes! Muffins can be part of a healthy diet, even great for weight loss. What matters is the list of ingredients and how many you're eating.

    Most bakery muffins are loaded with sugars, high in fat and low in protein. But these healthy vanilla protein muffins are low in sugar, high in protein and satiating. They're great for enjoying as a snack or breakfast side.

    Can you use whey protein powder in these muffins?

    I have not tested this protein muffin recipe with whey protein. However, if you try the substitution then let me know how the recipe turns out in the comments below.

    Why are protein muffins so dry?

    Using too much protein powder will make protein muffins dry and possibly rubbery (if you're using a whey protein). Adding yogurt, banana, applesauce or pumpkin puree to a protein muffin recipe adds moisture and creates a desirable texture.

    These gluten free vanilla protein muffins are made with dairy free yogurt to achieve a fluffy, moist texture.

    More Low Carb Protein Muffins

    Looking for more paleo friendly protein muffin recipes? Check these out:

    Strawberry Protein Muffins.

    Strawberry Protein Muffins

    Chocolate Protein Muffins.

    Chocolate Protein Muffins

    Hemp Protein Muffins.

    Hemp Protein Muffins

    Enjoy!

    Print
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    protein-muffins-recipe

    Vanilla Protein Muffins (Low Carb, No Banana)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Katie
    • Prep Time: 5 minutes
    • Cook Time: 23 minutes
    • Total Time: 28 minutes
    • Yield: 11-12 muffins 1x
    Print Recipe
    Pin Recipe

    Description

    Simple vanilla protein muffins that are gluten free, dairy free and paleo friendly.  They are light, fluffy and moist.


    Ingredients

    Scale
    • ½ cup vanilla pea protein powder (57g)*
    • ¾ cup blanched almond flour (72g)
    • ⅓ cup tapioca flour (42g)
    • ½ tsp baking soda
    • ¼ tsp salt
    • 3 large eggs
    • 1 cup yogurt (I used unsweetened almond milk yogurt)
    • ¼ cup water
    • 1 Tbsp raw honey (optional)
    • 1 tsp vanilla extract

    Instructions

    1. Preheat your oven to 350 degrees F.  Line a muffin pan with paper or silicone muffin liners**
    2. In a large mixing bowl, combine all dry ingredients.  This includes the pea protein, almond flour, tapioca flour, baking soda and salt.
    3. Add in the eggs, yogurt, water, honey and vanilla.  Whisk batter until smooth.
    4. Scoop the batter into the lined muffin pan, filling each slot about ¾ full.
    5. Place the muffins in the oven and bake at 350 degrees for 23-25 minutes.
    6. Remove muffins from oven, cool 5 minutes in pan, then transfer to a wire cooling rack.

    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.

    **The muffins will stick to the paper liners unless they are cooled completely.

    Did you make this recipe?

    Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

    pinterest image for healthy vanilla protein muffins
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    Reader Interactions

    Comments

    1. Elizabeth

      November 14, 2017 at 7:41 am

      These look awesome! Do you happen to know how many calories are in each?

      Reply
      • realfoodrabbit

        November 14, 2017 at 12:40 pm

        Thank you! You can input the ingredients into a program like MyFitnessPal to calculate the calories 🙂

        Reply
    2. Maria

      September 03, 2019 at 7:01 am

      These look amazing! Do you have the macros for them?

      Reply
      • Katie

        September 04, 2019 at 7:35 am

        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.

        Reply
    3. Maria

      September 03, 2019 at 7:26 am

      Do you know, on average, how many this makes?

      Reply
      • Katie

        September 04, 2019 at 7:34 am

        Recipe makes one dozen (12) muffins

        Reply
        • stephanie

          August 31, 2022 at 7:00 pm

          Any way to get rid of the almonds/nuts? I can't have either.

        • Katie

          August 31, 2022 at 7:57 pm

          You might be able to swap the almond flour for tigernut flour and the almond milk yogurt for a coconut (or regular) yogurt. I haven't tried it myself though.

    4. kelley rizzo

      May 13, 2020 at 12:18 pm

      what if i a making 6 muffins , what would the recipe measurements look like?

      Reply
      • Katie

        May 13, 2020 at 6:29 pm

        Hi! You can try cutting all the measurements in half. However, I recommend keeping the recipe as-is and making 12 muffins.

        Reply
    5. Katie

      May 07, 2022 at 2:00 pm

      These are my favorite protein muffins using vanilla pea protein. Enjoy!

      Reply
    6. Paige Jones

      May 28, 2022 at 12:19 pm

      Wanted to try baking with my protein powders for my kids who are quite picky and need more protein in their diet. I added PB2 powder and used reg. flour instead of almond/tapioca bc I'm not concerned about GF or paleo with my kids and added Enjoy Life choc. chips on top. Other than the flour change and adding PB2 powder I followed the recipe as stated (I used sun warrior vanilla protein). I ended up only getting 11 muffins, and logged the tweaked recipe in MFP (11.7g of carbs, 10g protein, 3.8g fat for 1 muffin). They tasted good! I would probably add a little more honey next time for my kiddos as they are not very sweet (which is fine for me! but the picky eaters would prefer a little more sweetener). Would do this recipe again!

      Reply
      • Katie

        May 29, 2022 at 5:15 am

        Thank you for sharing your substitutions! I'm so glad they turned out for you 🙂

        Reply
      • Melina

        January 16, 2023 at 5:32 am

        Hi! Did you just add the PB powder or in replacement? And how much? Love the addition of this and would like to try!

        Reply
    7. katie

      May 10, 2023 at 11:46 am

      texture and flavor was eggy. batter was runny. not a fan

      Reply
    8. Destiny

      July 10, 2023 at 4:23 pm

      Hey there! Would love to make these but am wondering if I can sub the almond flour with all purpose? My son is allergic to nuts 😵‍💫

      Thanks in advance!

      Reply
      • Katie

        July 10, 2023 at 6:41 pm

        Almond flour has a very different texture and baking properties from all purpose so it probably won't work as a substitute. Tigernut flour would be the best nut free alternative, but I haven't tried it in this recipe.

        Reply
    9. melissa

      October 03, 2023 at 2:35 am

      I was looking for a recipe to use up pea protein and also low sugar/glutenfree/grain free. I made these last night with a few adjustments- did not want to use almond yogurt as most commercial yogurts have so much added sugar. I subbed a cup of pumpkin puree as your suggestions. I also did not have vanilla flavored pea protein, but the plain flavor pea protein worked fine.

      I made 10 muffins to keep them generous sized. I added plain , unroasted walnuts on top and a tiny tiny drizzle of raw honey on top of that. They came out great! Perfect with a cup of coffee, fiber- vegan protein- and a hint of sweetness.

      Reply
      • Katie

        October 03, 2023 at 1:01 pm

        I'm so glad subbing pumpkin for the yogurt worked! Thank you for taking the time to leave a review 🙂

        Reply
    10. Erin

      April 05, 2024 at 7:59 am

      Could I use cornstarch instead of tapioca flour?

      Reply
      • Katie

        April 05, 2024 at 11:24 am

        I don't have any experience baking with cornstarch, so I can't say for sure. I know they can be interchangeable in some recipes. If you try, please report back 🙂

        Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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