11 Best Protein Muffin Recipes (2024)

FAQs

Why are my protein muffins dry? ›

Why are my protein muffins dry? The key to avoiding a dry protein muffin recipe is to not use too much protein. You never want the dry ingredients in your muffin batter to be made up of more than half protein powder.

Yes, you can add protein to a box muffin mix. Whey protein powder will mix well into most basic batters, such as protein pancake recipes and cake mix. You will likely need to add a liquid or fat of some type, such as natural peanut butter or vegetable oil, to thin the batter.

Protein powder is a good choice for crafting desserts like cake or cookies or other kinds of baked goods such as bread, pastries, pizza dough, or even pasta. It's not a 1:1 substitution, though. Flour and protein powder have different properties.

When it comes to baking, whey protein powder mixes very well with other ingredients and makes a good dough. However, you should never replace more than ¼ of the flour with whey protein otherwise it will make the baked goods dry and rubbery.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Cake Flour: The flour with the lowest protein content (5 to 8 percent). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

The addition of real milk powder may lead to bloating, constipation and probably dysentery because of it's high lactose and sugar level. Don't add ingredients such as soy protein which contains chemical compounds that can lead to hormonal disturbance in some people. Avoid mixing vegetable oils that contain trans fats.

What is best to mix with protein powder? ›

Peanut butter is usually highest in protein with around 7-8g per two tablespoons. Dairy-free and vegan, this is one of the best protein powder alternatives if you're following a plant-based diet.

Incorporating ingredients such as soy, whey, nuts, grains, eggs, beans, peas, grains and seeds into traditional bread recipes will enhance the protein content and quality of baked goods. Nutritionists recommend we get a variety of protein sources in our diets.

use in moderation

Never ever bake a batter that's mostly protein powder, especially for pancakes or protein muffins/cakes. If more than half of your batter is protein powder, your food will come out super dry and like rubber, especially if you're using whey or casein powder.

Protein powder can be used as a substitute for flour when baking. So whether you're looking for an alternative due to dietary restrictions or just want something different from your usual baking routine—swapping out regular flours for protein powder is definitely worth trying at least once!

Always use a moisturiser when making protein pancakes or baking protein cakes or muffins. A moisturiser is an ingredient that will 'weigh down' your protein powder and add moisture to your food. You need a moisturiser when you're cooking with whey and casein (otherwise will food will come out dry and rubbery).

If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.

The two most common reasons why your protein pancakes are so dry are that you haven't added enough liquid to the batter or you're cooking them too quickly. First, make sure that you add enough liquid to the batter. If the batter is too dry, it will result in dry pancakes. Second, cook the pancakes on low heat.

Baking with protein is very different to normal baking, especially baking with whey protein powder because it causes the baked items to become dry if not counteracted with other ingredients.