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Amazing Gluten-Free Protein Muffins: 200 Calories

Gluten-free protein muffins
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These gluten-free protein muffins are a delicious and healthy way to boost your energy. Made with alternative flours like almond and oat, they offer a satisfying texture and structure. Perfect for a quick breakfast or a post-workout snack.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/4 cup protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • Optional: 1/4 cup berries or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Stir in the milk until the batter is smooth. If using, gently fold in berries or chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use a good quality protein powder that you enjoy the taste of.
  • If you don’t have oat flour, you can make your own by grinding rolled oats in a blender until fine.
  • Adjust the sweetness by adding a little more or less maple syrup, or by using a sugar substitute.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

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