I’ve found that if you let the muffins sit on the counter or in the refrigerator, loosely covered with cloth or paper towels, the liners peel off easily by the next day.
This works for the version with no oil as well.
After a day, store leftover protein muffins in an airtight container in the refrigerator for up to five days. Or freeze the muffins for up to three months.
If you’d like to reheat leftover muffins, first slice them in half and add butter, honey, agave, or a spread of choice. Toast in a regular or toaster oven.
Gram measurements for protein muffins
If you prefer to bake with a food scale instead of the cups and measuring spoons listed further below, here are the amounts to measure:
60 grams flour, 60 grams protein powder, 100 grams dry sweetener, 120 grams yogurt, 60 grams water, 60 grams egg or additional water, 36 grams oil or additional water, and 12 grams pure vanilla extract.
(If omitting the egg whites and oil, you will simply use 156 grams of water.)
Also be sure to include the baking powder, baking soda, salt, and cinnamon.
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