High Protein Snickerdoodle Muffins
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These snickerdoodle muffins are the best protein muffins on my blog. They’re unbelievably light, fluffy, and tender. Especially considering each muffin has 10 grams of protein and just 5 grams of carbs!
The recipe calls for a snickerdoodle flavored protein powder, but I’ve included notes so you can use my go-to protein flavor—vanilla. I’ll also run you through the rest of the recipe and ingredient notes below, and you can find the printable recipe at the bottom of this post.
How to Make Protein Snickerdoodle Muffins
These snickerdoodle muffins are super easy to make. You can break it down to 3 steps.
- Mixing the wet ingredients and brown sugar.
- Folding in the dry ingredients.
- Filling muffin molds and baking.
Step 1: Mixing the Wet Ingredients
I used a stand mixer for step 1, but you can use a whisk or even a food processor. You just want to mix until smooth and whip a tiny bit of air into the mixture.
If you’re curious about the stand mixer or any other kitchen equipment I use, I have everything on my Amazon storefront.
The egg, apple sauce, and vanilla in this step are pretty straightforward ingredients so I won’t cover those. But you may have questions about the Swerve Brown Sugar.
What is Swerve Brown Sugar?
Swerve is a line of zero-calorie, non-glycemic sugar substitutes that taste and measure just like sugar. I’ve tried lots of sugar replacements and Swerve is hands down my favorite.
One of their newest products is a brown sugar replacement. I’ve used it in everything from chicken breakfast sausage and Nashville Hot chicken burgers to peanut butter protein cookies and single serving protein cookie dough.
Step 2: Folding in the Dry Ingredients
Once you’ve mixed the wet ingredients, all that’s left to do is fold in the protein powder, flour, cinnamon, and baking powder. Be careful not to beat the batter to death or your snickerdoodle muffins may not rise as much.
Fold until you no longer see any dry bits in the batter before transferring to muffin molds or a muffin tin. I bet you can guess where to find the silicone muffin molds I use (hint: Amazon), but I’ll touch on a couple of ingredient modification questions.
Can I use almond flour or a gluten free flour?
I haven’t tested it but if my pumpkin protein muffins are any indication, almond flour will probably work just fine. I’ve found almond flour usually works closely to 1:1 for all purpose in recipes like muffins.
If you’d like to keep the fat under control with a lower fat substitute, I’ve seen readers use Bob’s Red Mill 1:1 Gluten Free in recipes like my Greek yogurt biscuits. If that works in the biscuits, it should definitely work in these snickerdoodle muffins.
Can I use a different protein powder?
The protein powder I use in my recipes, PEScience Select, is a bit different than most protein powders since it’s a blend of whey and casein. If you’re using a whey-only protein powder or something similar, you may need to add more protein powder, flour, or reduce the wet ingredients a bit.
You should be able to easily spoon the batter into the muffin molds. If it’s super runny, add more structural ingredients.
While 95% of my protein powder recipes call for vanilla protein powder, these snickerdoodle muffins call for snickerdoodle protein powder. If you don’t have that on hand, you can probably add an extra 1/2 teaspoon of cinnamon and be perfectly fine.
I expect to continue developing recipes with PEScience’s Snickerdoodle Select. So if you wanted to pick some up, you can use my affiliate discount code mason at checkout to save 15%.
Final Snickerdoodle Muffins Recipe Notes
Here’s the final word on things to know:
- Different muffin molds/tins may affect baking time.
- You’ll never know the apple sauce is there, but canned pumpkin would be an easy replacement.
- If you double the recipe, bake time may need to be extended slightly.
- Make substitutions and ingredient modifications at your own risk. Protein powder baking (and baking in general) is tricky!
All right, that should cover it! If you have a question about these snickerdoodle protein muffins, leave a comment below or join my Facebook group with more than 10k healthy home cooks that would love to give you some tips!
- 1/4 C (30g) All Purpose Flour
- 2 scoops (62g) Protein Powder*
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 C (48g) Swerve Brown Sugar**
- 1 large Egg
- 1/3 C (74g) Light Butter***
- 1/4 C (60g) Unsweetened Apple Sauce
- 1 tsp Vanilla Extract
- 1/2 Tbsp Granulated Sugar Substitute
- 1/4 tsp Ground Cinnamon
- Preheat an oven to 350F and place 6 silicone muffin molds on a baking sheet. (You can use a muffin tin with nonstick cooking spray or parchment baking cups as well.)
- Whisk or mix the eggs, butter, apple sauce, vanilla, and brown sugar together until smooth. (I used a stand mixer on medium speed for 20-30 seconds.)
- Mix the protein powder, flour, baking powder, and 1/2 tsp ground cinnamon together in a separate bowl. Fold the dry ingredients into the egg mixture.
- Transfer the muffin batter to the muffin molds and sprinkle with the granulated sugar and remaining ground cinnamon.
- Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!
Each snickerdoodle muffin has 3 Smart Points.
*I used PEScience Select Snickerdoodle protein powder. You can use my affiliate discount code mason to save 15% on PEScience products. If you have vanilla Select, add 1/2 teaspoon of cinnamon to the batter.
**Swerve Brown Sugar is a zero-calorie brown sugar substitute. You can substitute with light brown sugar.
***I used Land O' Lakes light butter with canola.
Nutrition Information:Yield: 6 Muffins Serving Size: 1 Muffin
Amount Per Serving: Calories: 120Total Fat: 7gCarbohydrates: 5gProtein: 10g
Nutrition information does not include carbs from the zero-calorie Swerve Brown Sugar.
More Protein Powder Recipes You Might Like
- No Bake Pumpkin Pie Cheesecake
- Carrot Protein Cake with Cream Cheese Frosting
- High Protein Oreo Layer Cake