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Gluten-Free Protein Muffins

A close-up of a gluten-free protein muffin with a bite taken out, revealing juicy raspberries inside.
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Discover how to make delicious and satisfying gluten-free protein muffins using alternative flours like almond and oat. These muffins are designed for great texture and structure, perfect for a healthy snack or breakfast.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1 scoop (approx. 30g) vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: 1/2 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, baking soda, and salt.
  3. In a separate medium bowl, whisk together the eggs, applesauce, maple syrup (or honey), almond milk, melted coconut oil (or butter), and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in any optional add-ins like berries or chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 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

  • Ensure your oat flour is certified gluten-free if you have celiac disease or a severe gluten sensitivity.
  • You can substitute Greek yogurt for the applesauce for a tangier flavor and extra protein.
  • Adjust the sweetness by adding more or less maple syrup or honey to your preference.
  • These muffins are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://spoonsprout.com/gluten-free-protein-muffins/