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Sugar Free Protein Muffins - Easy, Satisfying, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats (blended into oat flour)
  • 1/2 cup almond flour
  • 1 scoop (about 30 g) vanilla whey or plant-based protein powder (unsweetened or naturally sweetened)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon (optional but recommended)
  • 2 large ripe bananas (spotty for sweetness)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or 5% for moisture)
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 2–3 tbsp granular sugar-free sweetener (erythritol, allulose, monk fruit blend; adjust to taste)
  • 2 tsp vanilla extract
  • 2 tbsp melted coconut oil or light olive oil
  • Optional add-ins: 1/2 cup blueberries, raspberries, chopped walnuts, sugar-free chocolate chips, or shredded coconut

Method
 

  1. Prep the oven and pan. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Make oat flour. Blend the rolled oats in a blender or food processor until you have a fine flour. Measure again to make sure you have 1 1/2 cups.
  3. Mix dry ingredients. In a large bowl, whisk oat flour, almond flour, protein powder, baking powder, baking soda, salt, and cinnamon until combined.
  4. Mash and whisk the wet ingredients. In another bowl, mash the bananas until smooth. Whisk in eggs, Greek yogurt, almond milk, sweetener, vanilla, and melted oil until no streaks remain.
  5. Combine wet and dry. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick but scoopable. If using add-ins, fold them in now.
  6. Fill the cups. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake. Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake or they’ll dry out.
  8. Cool. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. This helps them set and stay tender.