Preheat the oven to 350 F. Grease or line a muffin tin. Whisk the wet ingredients in a bowl. Stir in remaining ingredients just until evenly mixed. Pour into the muffin tins. Bake 19 minutes. The protein muffins should look domed when you take them out. Allow to cool before removing from the tins. If you let them sit loosely covered overnight, the liners peel off easily by the next day.
*If you prefer to make mini muffins like the ones in the photos and recipe video, decrease baking time to 12 minutes. It will yield 22 mini muffins.
How to make protein muffins
Gather all ingredients, and preheat the oven to 350 degrees Fahrenheit.
Line each cup of a muffin tin with cupcake liners, or grease the cups with oil spray.
In a large mixing bowl, whisk together the yogurt, water, pure vanilla extract, vinegar, and optional eggs and oil or nut butter.
To save time, you can combine the dry ingredients weeks, or even months, in advance if you wish. Store this homemade protein muffin mix in a large sealed Ziploc bag or container until ready to use.
Stir the flour, protein powder, dry sweetener, cinnamon, baking soda, salt, and baking powder into the mixing bowl. If adding chocolate chips, mix them in here as well.
Only stir until just evenly mixed. This will prevent the muffins from becoming tough, dense, and overly chewy once baked.
Scoop muffin batter into the prepared cups, dividing the batter evenly among the cups. It should fill around two thirds of each lined cup.
Bake the muffin pan on the oven’s center rack for nineteen minutes. Check for doneness by inserting a toothpick into the center of a muffin. If they are done, it should come out mostly clean.
Allow the pan to cool for ten minutes or so. Then remove the muffins.
What protein powder to use?
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