These gluten-free, high-protein muffins are a tasty protein-packed snack made without cottage cheese. They use almond flour, dairy-free Greek-style yogurt, and an optional blackberry yogurt frosting for a bright finish.
Why you’ll love these high-protein muffins
A reader once requested a protein-and-fiber muffin with psyllium husk, and this recipe grew from that idea. These muffins deliver satisfying protein without relying on cottage cheese, using dairy-free protein powder and a Greek-style coconut yogurt instead.
Protein-forward snacks are popular for a reason: they help keep you full and make dessert feel more purposeful. These muffins are great for breakfast, lunchboxes, or a quick afternoon bite—especially if you want something gluten-free and dairy-free.
Try them with or without the optional blackberry yogurt frosting—both versions are delicious.
- No cottage cheese. Many high-protein recipes use cottage cheese, but these muffins get protein from dairy-free protein powder and coconut-based Greek-style yogurt.
- Psyllium husk for fiber and structure. Psyllium acts as a binder and boosts fiber, improving texture in gluten-free baked goods.
Quick Overview
- Servings: 6 muffins
- Calories: 273 per muffin
- Protein per serving: 16.3 g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, refined sugar free
- Flavor notes: Comforting, lightly sweet, subtly fruity with the 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 full ingredient amounts and measurements.
- Dairy-free protein powder. Choose one you like—vanilla works well for flavor balance.
- Almond flour. This recipe relies on almond flour for texture and richness; it has not been tested nut-free.
- Psyllium husk. Adds fiber and helps bind the batter.
- Eggs. If you need an egg-free version, try two flax eggs as a substitute (not tested).
- Applesauce & coconut sugar. Applesauce replaces oil and adds moisture while coconut sugar provides gentle sweetness.
How to Make High-Protein Muffins
Below are the main steps—full directions are provided in the recipe card.
Step One. Preheat oven to 350°F. In one bowl whisk applesauce, eggs, yogurt, and coconut sugar. In a separate bowl combine almond flour, psyllium husk, protein powder, baking powder, and cinnamon. Pour wet into dry and stir until a uniform batter forms.
Step Two. Spoon batter into prepared muffin liners, filling about three-quarters full. Bake until set and firm, then remove and cool before icing.
Step Three (icing). Simmer blackberries with a little water, mash, and strain to collect juice. Whisk the yogurt with powdered sugar and a small amount of blackberry juice until smooth.
Step Four. Dip muffin tops into the yogurt icing for a thin glaze, let set, and serve. The icing is optional—the muffins are great plain.
Michelle’s Tips & Tricks
- Let the muffins cool. Muffins made with protein powder can be sticky while hot; letting them cool helps them release from liners cleanly.
- Grease the liners well. Use a light spray of oil to prevent sticking and make removing muffins easier.
Other Gluten-Free Muffin Recipes to Try…
- Lemon Zucchini Poppyseed Muffins
- Chocolate Banana Bread Muffins
- Carrot Cake Muffins
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Gluten Free High-Protein Muffins
6 muffins
10 mins
20 mins
Michelle
Ingredients
For the muffins
- 2 eggs
- ½ cup applesauce
- ¼ cup dairy-free Greek 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 yogurt
- 2 tsp powdered sugar
Instructions
For the muffins
- Preheat the oven to 350°F and line a muffin tin with 6–7 liners. Spray liners lightly with oil.
- Whisk applesauce, eggs, dairy-free yogurt, and coconut sugar together in a bowl.
- In another bowl combine almond flour, psyllium husk, protein powder, baking powder, and cinnamon. Add wet ingredients to the dry and stir until a batter forms.
- Spoon batter evenly into liners, filling about 3/4 full.
- Bake for about 20 minutes, or until muffins are set and firm. Remove and cool on a rack for at least 30 minutes before icing or serving.
For the icing (optional)
- Add blackberries and water to a small pot, bring to a low simmer, mash gently, and simmer 5 minutes. Strain and reserve the juice.
- Sift powdered sugar into the yogurt and whisk until smooth. Stir in about 2 teaspoons of blackberry juice to tint and flavor the yogurt.
- Dip the cooled muffin tops into the yogurt glaze for a thin coating. Allow to set and garnish with fresh berries if desired.
Notes
,
Calories: 273 kcal
,
Carbohydrates: 27.9 g
,
Protein: 16.3 g
,
Fat: 13.1 g
,
Fiber: 7.1 g
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