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 to peanut butter protein cookies.
Want to skip it? Try using maple syrup like my sausage and cheddar muffins.
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!
High Protein Snickerdoodle Muffins
Ingredients
- 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
For Topping
- 1/2 Tbsp Granulated Sugar Substitute
- 1/4 tsp Ground Cinnamon
Instructions
- 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!
I made these in regular muffin tins & they came out perfect .
I added a bit more cinnamon cause I luv it!
Muffins were great & make them often.
I don’t know what kind of wizardry this is but these muffins are absolutely INCREDIBLE!!! I chose to double the batch and my family will enjoy them all week 🙂
These muffins are the BOMB!!!! I made them on a Sunday planning to have one every morning through the week and by Tuesday they were gone😂 Opps! I store them in an airtight container and even on day 5 they were still so moist. I made one substitution and used Bowmar French toast protein (same amount as recipe calls for). Super easy recipe, super delish!
Since the first time I made these, I’ve kept them on hand constantly. Last night I decided to save myself some time and make a double batch because my boyfriend and I are addicted. The macros on these are great and they taste SO good.
For anyone who doesn’t use PEScience, I’ve made them with Ghost’s peanut butter whey protein and GNC’s whey isolate and had great success too
My kids love snickerdoodles so I was excited to try a healthy muffin based on this cookies. These were so good and my Kids gobbled these up and asked for more. Thanks for this great recipe!
Love these…Made them with the pumpkin substitution and added a simple crumble to the top with flour, sugar and light butter 🙂
i made these using myprotein vanilla. they taste ok, a tad on the dry tasting side, so next time i will add a little more flour!
I made these muffins today and they turned out amazing! I warm them up and put a tiny bit of butter on it and voila! Thank you for all of your amazing recipes!
These are so good and easy to make. I have made them for two weeks straight. My husband loves taking them to work. I freeze them and take them out every morning.
These taste so good. They are so easy to make too. I freeze them and take them out every morning.