🧁 High-Protein, Low-Carb Oatmeal-Style Muffins
These soft, cinnamon-vanilla muffins have the cozy flavor of oatmeal muffins but use almond flour and protein powder to keep carbs lower while boosting protein. They’re great for breakfast or a quick snack!
Prep
10 min
Bake
18–22 min
Makes
10 muffins
Ingredients
- 1½ cups (150 g) almond flour
- ½ cup (50 g) vanilla or unflavored whey protein powder
- 2 large eggs
- ½ cup (120 g) plain Greek yogurt
- ¼ cup (60 ml) unsweetened almond milk
- ¼ cup granulated erythritol or monk fruit sweetener, or to taste
- 2 tbsp melted butter or coconut oil
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp ground flaxseed, optional, for a more oat-like texture
- 2 tbsp chopped walnuts, optional
Instructions
- Preheat the oven. Heat to 350°F (175°C). Line a 10-cup muffin tin or grease the cups well.
- Combine the dry ingredients. In a bowl, whisk almond flour, protein powder, baking powder, cinnamon, salt, and optional flaxseed.
- Mix the wet ingredients. In another bowl, whisk eggs, Greek yogurt, almond milk, sweetener, melted butter, and vanilla until smooth.
- Make the batter. Fold the dry ingredients into the wet mixture. Let the batter rest for 2–3 minutes. If it is very thick, add another tablespoon of almond milk.
- Fill the muffin cups. Divide the batter evenly among 10 cups, filling each about three-quarters full. Sprinkle walnuts on top if desired.
- Bake. Bake for 18–22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool. Leave in the pan for 5 minutes, then transfer to a rack. Allow them to cool before eating so the texture sets properly.
Estimated nutrition per muffin
Approximate, based on 10 muffins without optional walnuts. Actual values depend on the protein powder and yogurt.
| Nutrient | Per muffin |
|---|---|
| Calories | 145–175 |
| Protein | 10–13 g |
| Total carbs | 5–8 g |
| Fiber | 2–3 g |
| Net carbs | 3–5 g |
Tip: Don’t overbake these muffins. Protein powder can make baked goods dry if they’re cooked too long. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
