These gluten-free, high-protein muffins make an excellent snack without any cottage cheese. They’re made with almond flour, dairy-free Greek-style yogurt, and an optional blackberry frosting for a touch of sweetness.
Why you’ll love these high-protein muffins
A reader once asked for a protein-and-fiber muffin that included psyllium husk, and this recipe is the result. It’s a hearty, protein-packed snack that’s also gluten-free and dairy-free (if you choose a dairy-free yogurt and protein powder).
Protein desserts and snacks are popular right now, and these muffins deliver protein without relying on cottage cheese. They’re handy for busy mornings, lunches, or as a satisfying snack for kids and adults alike.
Here’s what makes these muffins special:
- No cottage cheese. The protein comes from dairy-free protein powder and a thick, Greek-style dairy-free yogurt.
- Psyllium husk adds fiber and structure. Psyllium acts as a binder and boosts fiber content, helping the muffins hold together and feel satisfying.
Quick Overview
- Servings: 6 muffins
- Calories: 273 per muffin
- Protein per serving: 16.3 g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free (with appropriate ingredients), refined sugar–free
- Flavor notes: Comforting, lightly sweet, with a mild berry tang if you use the optional frosting
Table of contents
- Why you’ll love these high-protein muffins
- Quick Overview
- Recipe Ingredients
- How to Make High-Protein Muffins
- Michelle’s Tips & Tricks
- Other Gluten-Free Muffin Recipes to Try…
Recipe Ingredients
See the recipe card below for exact amounts and full instructions.
- Dairy-free protein powder: Choose a neutral-flavored or vanilla dairy-free powder to boost protein.
- Almond flour: Provides structure and a tender crumb; this recipe has not been tested nut-free.
- Psyllium husk: Adds fiber and helps bind the batter.
- Eggs: If you need an egg-free option, try two flax eggs, though texture may vary.
- Applesauce & coconut sugar: Applesauce replaces oil for moisture, while coconut sugar adds gentle sweetness.
How to Make High-Protein Muffins
Below are the main steps so you can see the process at a glance. Full details and measurements are in the recipe card.
Step One. Whisk the applesauce, eggs, dairy-free yogurt, and coconut sugar until smooth. In a separate bowl, combine almond flour, psyllium husk, protein powder, baking powder, and cinnamon. Pour the wet mixture into the dry and stir until a batter forms.
Step Two. Spoon the batter into prepared muffin liners (fill about three-quarters full). Bake until set and lightly golden, then remove and cool.
Step Three (icing). Simmer blackberries with a little water, mash, and strain to extract juice. Mix the juice with dairy-free Greek-style yogurt and sifted powdered sugar to make a thin frosting.
Step Four. Dip the muffin tops into the yogurt mixture for a thin coating, let set, then enjoy. The icing is optional—the muffins are great plain, too.
Michelle’s Tips & Tricks
- Let the muffins cool completely. Protein powder can make the crumb slightly sticky when warm, so cooling helps them release from liners cleanly.
- Spray liners well or use a silicone pan. This prevents sticking and preserves the muffin shape when you remove them.
Other Gluten-Free Muffin Recipes to Try…
- Lemon Zucchini Poppyseed Muffins
- Chocolate Banana Bread Muffins (gluten-free)
- Carrot Cake Muffins
If you tried these High Protein Muffins or any other recipe, please leave a star rating and let me know how it went in the comments. Thanks for visiting!
Gluten Free High-Protein Muffins
Ingredients
For the muffins
- 2 eggs
- ½ cup applesauce
- ¼ cup dairy-free Greek-style yogurt
- ¼ cup coconut sugar
- 1 cup almond flour
- 2 tbsp psyllium husk
- 2 scoops dairy-free protein powder
- 2 tsp baking powder
- 1 tsp cinnamon
Blackberry yogurt icing
- ½ cup blackberries
- 2 tbsp water
- ⅓ cup dairy-free Greek-style yogurt
- 2 tsp powdered sugar
Instructions
For the muffins
- Preheat oven to 350°F and line a 6‑cup muffin tin. Spray liners or use a well-greased silicone pan.
- Whisk applesauce, eggs, dairy-free yogurt, and coconut sugar until combined.
- In another bowl, mix almond flour, psyllium husk, protein powder, baking powder, and cinnamon. Combine wet and dry ingredients until a batter forms.
- Divide batter among liners, filling about 3/4 full.
- Bake 20 minutes or until muffins are set and firm. Remove and cool on a rack for at least 30 minutes before adding optional icing.
For the icing (optional)
- Combine blackberries and water in a small pot. Simmer gently for about 5 minutes, mash, then strain to collect juice.
- Whisk yogurt with powdered sugar, then add 2 teaspoons of the blackberry juice and whisk until smooth. (Reserve any extra juice for drinks.)
- Dip muffin tops into the yogurt mixture for a thin frosting. Let set and top with fresh berries if desired.
Notes
Calories: 273kcal,
Carbohydrates: 27.9g,
Protein: 16.3g,
Fat: 13.1g,
Fiber: 7.1g
Did you make this recipe?
Tag @unboundwellness on Instagram and use #unboundwellness to share your photos.