These high-protein muffins might just change the way you feel about having them for breakfast.
When you think of muffins, you probably think carb-heavy and slathered in butter.
Muffins make a delicious breakfast treat, but they don’t do you much good if they have no substance, and you’ll end up hungry again just a couple of hours after eating them.
High protein muffins, though, are the solution to that problem.
You’ll get the same great, sweet (or sometimes savory) muffin taste, but you’ll also consume enough protein to keep you going.
There are several different high protein muffin recipes out there to choose from, but I’ve cut this list down to the top 10, at least as far as my tastes are concerned.
Check it out, and see if you agree with my favorites!
I thought I’d get us started with the obvious choice – McDonald’s famous Sausage and Egg McMuffin, which is, as you can tell by the name, a type of muffin.
All you need to make your own version at home is an English muffin, some sausage, an egg, and a slice of American cheese.
The whole process shouldn’t take 15 minutes, maybe less.
Nothing with the word “cake” in it could possibly be healthy, right?
And that’s especially true of something that throws the word “muffins” in there with the cake!
Actually, these carrot cake protein muffins are a delectable and reasonably healthy way to start your day.
They’re low fat, low carb, high protein, and unbelievably tasty.
If you’re a fan of cinnamon, nutmeg, vanilla, and – well – carrot cake, then you’ll go nuts for these flavorful, aromatic muffins.
These lemon raspberry protein muffins are gluten-free, sugar-free, and have nine grams of protein per muffin.
They’re dense and crumbly, and they have the most lovely golden-brown color, interspersed with bright splashes of red from the raspberries.
They’re tart and tangy, but there’s an underlying sweetness to them, as well. Enjoy them for breakfast, lunch, or after dinner.
These decadent chocolate muffins have the lightest, moistest texture, and they’re unbelievably fudgy.
And unless they watch you make them, no one will ever believe you when you tell them what ingredients you used… because these muffins are healthy.
You’ll make them with peanut butter, bananas, raw zucchini, kale leaves, eggs, honey, vanilla extract, flaxseeds, and baking powder.
In fact, the only chocolate at all in these chocolate brownies is the ¼ cup of cocoa powder (and the optional chocolate chips if you add them).
They’re fantastic, and you’ll enjoy every single bite.
Now, let’s take a second away from the sweet muffins and look at something a bit more savory.
These vegetable quinoa egg muffins are colorful, earthy, and delicious.
You’ll make them with eggs, quinoa, bell peppers, spinach, mushrooms, onions, parmesan cheese, thyme, garlic powder, salt, and pepper.
They have a garlicky, herb taste and just enough cheese to make them extra scrumptious.
They’ll take a bit of time to make (about 40 minutes), but they’ll keep you full for hours.
If you like the idea of quinoa for breakfast but want something a bit sweeter, try these quinoa coconut banana muffins instead.
They are so filling, you could eat them for dinner and still be satisfied.
They’re gluten- and dairy-free and vegan-friendly, and it takes only 35 minutes to make a dozen of them.
They have an almost tropical flavor, thanks to the bananas and coconut.
However, the peanut butter and dairy-free chocolate chips add a bit more decadence and sweetness to each muffin, giving you something that tastes indulgent but is actually healthy.
Eat them as they are, or smear them with warm peanut or almond butter for an extra special treat.
These peanut butter protein muffins are for anyone looking for a high-protein muffin recipe that’s also vegan-friendly.
You can whip up these incredibly dense and filling treats in about 30 minutes.
You’ll enjoy their rich, nutty flavor with hints of ripe banana and maple syrup for sweetness.
They aren’t as soft as some of the other muffins on the list, but their crumbly texture doesn’t take anything away from how much you’ll enjoy them.
If you’re on a keto or low-carb diet, the phrases “low-carb” and “high protein” are music to your ears, but when fall comes around, you’ll want to enjoy delicious pumpkin sweets just like everyone else.
These chocolate chip pumpkin protein muffins give you the best of both worlds – plenty of pumpkin flavor in a high-protein, low-carb muffin package.
You’ll get to enjoy pumpkin spice, vanilla, cinnamon, pumpkin puree, chocolate, and more. It’s practically heaven in a muffin pan.
If you’re unfamiliar with the wonder veggie that is zucchini, then I’m about to blow your mind.
Zucchini is a low-carb way of making sweet things taste even better.
These healthy, high-protein muffins contain all kinds of great stuff.
There are the common baking ingredients, of course – almond flour, baking powder, baking soda, salt, eggs, and coconut sugar.
On top of all that, though, you’ll also add oats, chocolate protein powder, cacao powder, cinnamon, bananas, coconut sugar, zucchini, and chocolate chips.
It seems like a lot, I know, but these are actually easy to make. You’ll need about 10 minutes to prepare them and another 20 to bake them.
The result is a light, soft, and moist muffin (thanks to the zucchini) with plenty of chocolate, cinnamon, and banana flavors.
I’m not usually the kind of person who saves the best for last, but in this case, that’s precisely what I did.
Blueberries and bananas are my perfect foodie combination, and these muffins have both in spades.
They’ll take a little over half an hour to make, and they’re sweet, tangy, and fruity all at once.
Each bite is packed with the tartly sweet flavor of bananas and blueberries, and there’s just a hint of cinnamon underneath. They are 100% spectacular.
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