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Vanilla Almond Protein Muffins - Soft, Satisfying, and Easy to Make

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry ingredients:
  • 1 cup almond flour (super-fine, blanched preferred)
  • 3/4 cup white whole wheat flour (or regular whole wheat pastry flour)
  • 1/2 cup vanilla whey or plant-based protein powder
  • 1/3 cup coconut sugar or light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (optional, but lovely)
  • Wet ingredients:
  • 2 large eggs
  • 3/4 cup plain Greek yogurt (2% or 5%)
  • 1/3 cup unsweetened almond milk (or milk of choice)
  • 1/4 cup light olive oil or melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2–3 tablespoons honey or maple syrup (adjust to taste)
  • Mix-ins and toppings:
  • 1/3 cup sliced almonds (plus extra for topping)
  • Coarse sugar for sprinkling (optional)

Method
 

  1. Prep your pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Whisk dry ingredients: In a large bowl, whisk almond flour, whole wheat flour, protein powder, coconut sugar, baking powder, baking soda, salt, and cinnamon until evenly combined and no lumps remain.
  3. Mix wet ingredients: In a separate bowl or large measuring cup, whisk eggs, Greek yogurt, almond milk, oil, vanilla, almond extract, and honey until smooth.
  4. Combine gently: Pour wet into dry. Stir with a spatula just until no dry streaks remain. The batter will be thick and scoopable. Fold in sliced almonds.
  5. Portion: Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle a few extra almonds and a pinch of coarse sugar on top if you like a little crunch.
  6. Bake: Bake 15–18 minutes, or until the tops are set, lightly golden, and a toothpick in the center comes out mostly clean with a few moist crumbs.
  7. Cool: Let muffins cool in the pan 5 minutes, then transfer to a wire rack to finish cooling. This helps them set and stay tender.
  8. Serve: Enjoy warm as is, or split and spread with almond butter for extra protein and richness.