These are soft, golden high-protein muffins. A delicious low-carb treat that’s fluffy, lightly sweet, and perfect for breakfast or snacks!
Why You’ll Love This Recipe
- Golden, bakery-style muffins
- High protein from whey protein and eggs
- Soft, moist texture without the carbs
- Easy to make and great for meal prep
- Low carb and sugar-free
Ingredients (Makes 10–12 muffins)
- 1½ cups almond flour
- ½ cup unflavored or vanilla whey protein powder
- ⅓ cup allulose or erythritol (or preferred sugar-free sweetener)
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup unsweetened almond milk (or heavy cream)
- ¼ cup melted butter or coconut oil
- 2 tsp vanilla extract
- Optional: 1–2 tbsp extra sweetener for a sweeter taste
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, protein powder, sweetener, baking powder, and salt.
- In another bowl, beat the eggs, then mix in almond milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Divide the batter evenly among the muffin cups (fill about ¾ full).
- Bake for 18–22 minutes until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Nutrition (Per Muffin)
- Calories: ~160
- Protein: 12g
- Total Carbs: 4g
- Net Carbs: 2g
- Fat: 11g
