10 Best Protein Muffin Recipes You Can Make at Home

Protein-packed muffins can be a great way to start your day or satisfy that 3 PM snack craving.

These tasty treats deliver protein, fat, and carbs all in one convenient bite, so they keep you full and energized (perfect for breakfast or post-workout).

Some viral “3-ingredient” versions even pack around 10 g of protein per muffin– quite a step up from your usual bakery muffin.

We rounded up a mix of 10 delicious protein muffin recipes, from fruity to chocolatey, so there’s something for every taste.

Roll up your sleeves, preheat the oven, and get ready to bake!

1. Banana Chocolate Chip Protein Muffins

These classic banana protein muffins are moist, tender, and quick to whisk up.

Ripe bananas add natural sweetness, Greek yogurt keeps them soft, and a handful of chocolate chips makes them extra fun. They’re like a banana bread-muffin hybrid that’s ready in no time.

Bake a batch of 12 large muffins and freeze some for later – they’re perfect for grab-and-go breakfasts.

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total: 25 minutes

Ingredients

• 2 large very ripe bananas, mashed (about 1 cup)
• 1 large egg
• 2 tablespoons maple syrup (or honey)
• ½ teaspoon vanilla extract
• ¾ cup oat flour (or whole wheat flour)
• ½ cup vanilla (or plain) protein powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup mini chocolate chips (plus extra for topping, optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, mash the bananas until smooth. Stir in the egg, maple syrup, and vanilla.
3. In another bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt.
4. Add the dry mix to the banana mixture and stir just until combined. Fold in the chocolate chips.
5. Spoon batter into muffin cups (fill about ¾ full). Top with a few extra chocolate chips if you like.
6. Bake 15 minutes, or until a toothpick comes out clean. Let cool 5 minutes in the pan, then transfer to a rack. Enjoy warm or at room temperature.

2. Protein Pancake-Mix Muffins

Turn your favorite protein pancake or waffle mix into muffins! These “pancake muffins” use simple ingredients (think pancake mix, milk/eggs, yogurt) and customize with any mix-ins.

The result is light, fluffy muffins with a hint of maple flavor, perfect for meal prep. Feel free to toss in berries, banana slices, or even cooked sausage for variety.

These freeze beautifully, too – pop one in your lunchbox when you need a healthy snack.

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total: 40 minutes

Ingredients

• 2 cups protein pancake mix (any variety)
• ¾ cup milk (dairy or plant-based)
• 2 large eggs
• 3 tablespoons maple syrup (or honey)
• ⅔ cup plain Greek yogurt
• 1 cup mix-ins of choice (e.g. blueberries, chocolate chips, diced fruit, chopped sausage, etc.)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan.
2. In a large bowl, add the pancake mix. Make a well in the center and pour in milk, eggs, maple syrup, and Greek yogurt. Whisk until smooth.
3. Pour batter evenly into muffin cups (about ¼ cup each). Stir your chosen mix-ins into each cup so they’re spread out.
4. Bake 25–30 minutes, until tops spring back or a toothpick comes out clean. Cool slightly before serving.

3. Pumpkin Spice Protein Muffins

Embrace fall flavors any time of year with these pumpkin protein muffins. Canned pumpkin puree and warm spices (cinnamon, ginger, nutmeg) make them richly flavored yet not too sweet.

A little maple syrup and milk keep the batter moist, and tossing in some chocolate chips is always a good idea.

For an extra treat, top with a light cream cheese yogurt frosting (ingredients listed below). These muffins are like a slice of pumpkin pie in portable form.

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total: 37 minutes

Ingredients

• 1 large egg
• ¼ cup maple syrup (or honey)
• 1 cup canned pumpkin puree (not pie filling)
• 1 cup milk (dairy or plant)
• 2 cups protein pancake mix (or 1½ cups flour + ½ cup protein powder + 2¼ tsp baking powder)
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ½ cup chocolate chips (optional)

For optional cream-cheese frosting: ½ cup softened cream cheese, 2–3 Tbsp plain Greek yogurt, 2 Tbsp honey, ½ tsp vanilla.

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan or spray it with oil.
2. In a bowl, whisk together the egg, maple syrup, pumpkin puree, and milk.
3. Add the protein pancake mix, pumpkin pie spice, and cinnamon to the wet mix. Stir until combined. Fold in chocolate chips, if using.
4. Divide batter among muffin cups (~¼ cup each).
5. Bake 22–25 minutes, until a toothpick inserted in the center comes out clean. Remove and let cool.
6. If adding frosting: Beat together cream cheese, yogurt, honey, and vanilla. Let muffins cool completely, then spread or pipe frosting on top.

4. Blueberry Protein Muffins

Bursting with blueberries and extra protein, these muffins taste indulgent but are actually pretty healthy. A mix of whole wheat and protein powder helps them rise and stay fluffy.

Greek yogurt adds moisture, so they stay soft (they won’t brown much, so rely on the toothpick test). One batch makes 12 muffins that keep well in the fridge or freezer for meal prep.

You’ll get about 9 g of protein per muffin, thanks to the yogurt and protein powder.

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total: 35 minutes

Ingredients

• 1¼ cups whole wheat flour
• 1 cup all-purpose flour (plus a tablespoon for coating if using frozen blueberries)
• ¼ cup vanilla protein powder
• 1 Tbsp baking powder
• ½ tsp baking soda
• ½ cup + 1 Tbsp sugar
• ½ tsp salt
• 2 large eggs, lightly beaten
• ⅔ cup canola (vegetable) oil
• 1 cup Greek yogurt (full-fat or low-fat)
• ¼ cup + 2 Tbsp milk
• 1½ cups fresh or frozen blueberries (if frozen, toss with flour)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together the flours, protein powder, baking powder, baking soda, sugar, and salt.
3. In another bowl, beat the eggs, oil, yogurt, and milk until smooth.
4. Pour the dry ingredients into the wet and stir until just combined. Fold in the blueberries gently.
5. Fill muffin cups nearly to the top with batter (these don’t rise much).
6. Bake 18–22 minutes until golden on top and a toothpick comes out clean. Let cool 5 minutes before serving.

5. Almond Flour Chocolate Chip Protein Muffins

These almond-flour muffins are low-carb, gluten-free, and rich with protein (about 13 g each). They’re studded with dark chocolate chips and naturally sweetened, so they feel like a treat.

Each bite is tender and buttery (thanks to almond flour and melted butter). We like to add a splash of vanilla or orange zest for extra flavor.

With 6 muffins per batch, they’re great for a small family or double to freeze some.

• Servings: 6 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total: 50 minutes (including 15-minute rest)

Ingredients

• Avocado oil spray (or cooking spray) for liners
• 2 large eggs
• ½ cup plain Greek yogurt (full-fat)
• ¼ cup unsalted butter, melted and slightly cooled (or coconut oil)
• 1 tsp stevia (or ⅓ cup sugar/your favorite sweetener)
• 1 tsp pure vanilla extract
• ½ cup superfine almond flour (2 oz)
• 2 scoops whey protein powder (unsweetened, about 46 g total)
• 1 tsp baking powder (gluten-free if needed)
• ⅓ cup dark chocolate chips (reserve a few for topping)

Instructions

1. Preheat oven to 350°F (175°C). Line a 6-cup muffin pan with foil or parchment liners and lightly spray with oil.
2. In a large bowl, whisk together the eggs, Greek yogurt, melted butter, stevia, and vanilla until smooth.
3. Mix in the almond flour, then the protein powder, then the baking powder, stirring until well combined. The batter will be thick.
4. Fold in chocolate chips, saving a few to sprinkle on top of the batter.
5. Spoon batter into muffin cups (fill almost full). Top each muffin with 4 extra chocolate chips.
6. Bake 17–19 minutes, or until a toothpick comes out clean (they won’t brown much). Cool 5 minutes in the pan, then 10 minutes on a rack.

6. Peanut Butter Banana Protein Muffins

These peanut butter protein muffins are lightly sweet and ultra-filling. They combine whole wheat flour, protein powder, mashed bananas, and creamy peanut butter for a great snack.

They’re freezer-friendly – stash a few away for busy mornings. Each muffin has about 13 g of protein, thanks to the protein powder and peanut butter.

The bananas keep them moist, and a touch of honey or maple adds sweetness without loads of sugar.

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total: 35 minutes

Ingredients

• 1½ cups whole wheat flour
• 1½ tsp baking powder
• ½ tsp salt
• 1 cup vanilla (or unflavored) protein powder
• ½ cup raw honey (or maple syrup)
• 3 very ripe bananas, mashed
• ½ cup unsweetened applesauce (or extra banana)
• ½ cup natural creamy peanut butter

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or spray lightly.
2. In a bowl, whisk together the whole wheat flour, baking powder, salt, and protein powder.
3. Add the honey, mashed bananas, and applesauce to the dry mix and stir until just combined.
4. Stir in the peanut butter. The batter will be thick.
5. Divide the batter among the muffin cups.
6. Bake 25–30 minutes, until muffins are golden, and a toothpick comes out clean. Cool slightly before eating. Store cooled muffins in the fridge or freezer.

7. 3-Ingredient Blueberry Protein Muffins

This 3-ingredient recipe is as simple as it gets: just a box of Kodiak Cakes (or other protein muffin) mix, a protein-packed yogurt, and a protein shake or drink.

Stir them together and bake for ~20 minutes. They come out soft and lightly golden. Because the base mix has blueberries, these muffins are bursting with juicy fruit flavor.

They’re ideal for anyone who wants a fuss-free, high-protein snack. Just mix, spoon into liners, and bake.

• Servings: 12 muffins
• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Total: 28 minutes

Ingredients

• 1 package Kodiak Cakes blueberry protein muffin mix (or similar)
• 8 oz vanilla or plain Greek yogurt (protein-rich)
• 14 oz vanilla protein drink (protein shake)

Instructions

1. Preheat oven to 375°F (190°C). Line 12 muffin cups with liners.
2. In a bowl, mix together the Kodiak muffin mix, yogurt, and protein drink. Stir until smooth.
3. Divide the batter among the liners evenly.
4. Bake 16–18 minutes, or until edges are lightly browned and the center is set.
5. Cool on a rack for a few minutes before serving. These keep in the fridge up to 3 days.

8. Double Chocolate Protein Muffins

These double chocolate protein muffins use cocoa and pancake mix for rich flavor, plus a hint of pumpkin puree for moistness (you’d never guess it).

They’re studded with chocolate chips so each bite is extra decadent.

Even with all that chocolate, they’re lighter in carbs and calories than bakery muffins, with about 7–10 g protein apiece (and only ~100 calories each).

Bake 12 and enjoy one for breakfast or a treat – they’re that chocolatey!

• Servings: 12 muffins
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total: 25 minutes

Ingredients

• 2 cups dark chocolate protein pancake mix (or buttermilk mix)
• ¼ cup vanilla protein powder (or use chocolate protein powder)
• 1 Tbsp dark cocoa powder
• 1 cup pumpkin puree (or mashed banana)
• 2 Tbsp mini chocolate chips (plus extra for topping)
• 1 cup milk (dairy or almond)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin pan.
2. In a bowl, combine all ingredients except chocolate chips. Mix until the batter is smooth.
3. Fold in the mini chocolate chips. Spoon batter into muffin cups. Top with extra chips if desired.
4. Bake 18–20 minutes, until a toothpick comes out clean. Cool 5–10 minutes on a rack.
5. Enjoy the muffins warm or cooled. Leftovers keep in the fridge for up to a week or in the freezer for months.

9. Carrot Cake Protein Muffins

Spiced carrot cake meets protein boost! These jumbo muffins are packed with grated carrots, raisins, and cozy spices (cinnamon, ginger, nutmeg).

A bit of Greek yogurt and protein powder adds moisture and staying power. They bake up golden and tall.

Because each muffin is the size of a jumbo muffin cup, they have about 10 g protein apiece (and taste like a nutritious snack disguised as dessert). Top with nuts or a sprinkle of seeds if you like.

• Servings: 8 large muffins
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Cool: 10 minutes
• Total: 40 minutes

Ingredients

• 1½ cups whole wheat flour
• 1 scoop whey protein powder (about 30 g)
• 1½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• ½ tsp baking soda
• ½ tsp salt
• 2 cups grated carrot (about 4–5 medium carrots)
• ½ cup raisins
• ½ cup maple syrup
• ⅓ cup olive oil (or melted coconut oil)
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 425°F (220°C). Line two 4-cup jumbo muffin tins with liners (or use a standard 12-cup tin for smaller muffins).
2. In a large bowl, whisk together the flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt. Stir in the grated carrots and raisins.
3. In another bowl, beat the maple syrup with oil. Add the eggs, yogurt, and vanilla; mix well. Pour this mixture into the dry ingredients and stir until just combined. The batter will be slightly lumpy.
4. Divide the batter into the muffin cups (almost full).
5. Bake about 15 minutes, until golden, and a toothpick comes out clean. Let cool in the pan 10 minutes.
6. Store cooled muffins at room temperature for up to 2 days or refrigerate/freezer for longer. Each muffin has roughly 10 g of protein.

10. Lemon Poppy Seed Protein Muffins

These bright lemon poppy-seed muffins feel like a tasty springtime treat.

They’re made with protein powder and coconut flour (low-carb and gluten-free) plus poppy seeds and lemon zest/juice for a zingy flavor.

A crunchy streusel topping (flour, sugar, butter) adds a coffee-shop flair. They turn out light and fluffy, and each has about 8–9 g of protein.

Make 8 muffins with our recipe (or halve the streusel for a lighter version). They’re great for breakfast or dessert with afternoon tea.

• Servings: 8 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total: 30 minutes

Ingredients

Dry Ingredients

• ½ cup vanilla or unflavored protein powder
• ⅓ cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon xanthan gum (optional but helps texture)
• ¼ teaspoon salt
• 1 tablespoon poppy seeds
• Zest of 1 large lemon

Wet Ingredients

• 1 large egg
• ¼ cup maple syrup (or honey)
• ¼ cup plain Greek yogurt
• 3 tablespoons coconut oil, melted and slightly cooled
• ¼ cup fresh lemon juice
• ¼ cup milk (dairy or unsweetened almond milk)
• 1 teaspoon vanilla extract

Optional Lemon Glaze

• ¼ cup powdered sugar
• 1–2 teaspoons lemon juice

Instructions

1. Preheat your oven to 375°F (190°C). Line an 8-cup muffin pan with liners or lightly grease it.
2. In a medium bowl, whisk together the protein powder, coconut flour, baking powder, baking soda, xanthan gum, salt, poppy seeds, and lemon zest. Set aside.
3. In another bowl, whisk the egg, maple syrup, Greek yogurt, melted coconut oil, lemon juice, milk, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter will be thicker than traditional muffin batter — that’s normal.
5. Let the batter rest for 5–10 minutes to allow the coconut flour to absorb moisture.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. If using the glaze, whisk powdered sugar with lemon juice and drizzle over cooled muffins before serving.