Low Calorie Protein Muffins: Almond and Oat Power
Choose a high-quality vanilla whey protein powder to ensure these low calorie protein muffins have a clean taste. Avoid powders with artificial clumps or a strong chemical scent. Sift the almond flour before you begin to remove any lumps and ensure the batter stays smooth. Use fresh baking powder to guarantee the muffins rise evenly in the oven.
These American-style muffins combine almond flour, rolled oats, and Greek yoghurt for a moist texture. You will bake them at 180°C (350°F) for 20 minutes until a toothpick inserted into the centre comes out clean. The result is a savoury-sweet snack that provides 15 g of protein per serving. Use a spatula to stir the wet and dry ingredients gently so you do not over-mix the batter.
Low Calorie Protein Muffins: Almond and Oat Power
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners to ensure the cakes do not stick to the metal.
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Grind the oats
Put the rolled oats in a food processor. Blend them until they become a fine flour to ensure a smooth, uniform texture in the crumb.
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Mix dry ingredients
Whisk the almond flour, oat flour, protein powder, baking powder, baking soda, salt and walnuts in a medium bowl. Combine them thoroughly to avoid clumps of leavening agent.
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Combine wet ingredients
In a separate bowl, whisk the eggs, applesauce, Greek yoghurt, olive oil, maple syrup and vanilla extract. Stir until the mixture is smooth and emulsified.
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Combine the batter
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just incorporated. Do not over-mix, as this prevents the muffins from becoming tough.
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Fill the liners
Divide the batter evenly among the prepared liners. Fill each about three-quarters full, roughly 60 ml, to allow space for the cakes to rise.
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Bake the muffins
Bake for 20 minutes. Insert a toothpick into the centre of a muffin; it must come out clean or with a few crumbs to confirm they are cooked through.
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Cool the cakes
Let the tin stand for 5 minutes to let the structure set. Transfer the muffins to a wire rack and let them cool completely to prevent the bottoms from becoming soggy.
Ensure your baking powder is fresh to maintain a light crumb. Add the protein powder slowly to the mix. If you notice a bitter after-taste or a dense texture, it usually means the protein powder was added too quickly or the leavening agent has lost its potency.
Whey protein powder
Substitute with plant-based protein powder for a vegan version. This change may slightly alter the crumb structure and lift. Ensure the powder is well-integrated to avoid a bitter after-taste. Do not omit the protein powder as it provides the necessary structure and nutritional profile for these muffins.
What to serve with it
Pair these muffins with a cup of unsweetened almond milk for a balanced breakfast. Add a dollop of low-fat Greek yoghurt and a scatter of fresh berries to provide more flavour. For a different texture, slice the muffins and toast them before adding a drizzle of honey.
Storing and reheating
Store cooled muffins in an airtight container at room temperature for up to 4 days. Wrap muffins individually in parchment paper to freeze them for 2 months. Thaw them at room temperature or use a microwave for 15-20 seconds to restore the moist crumb.
Nutrition per serving
- Calories
- 110
- Protein
- 15.0 g
- Carbs
- 12.0 g
- Fat
- 8.0 g
- Fiber
- 3.5 g
- Sugar
- 4.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make these muffins vegan?
Yes. Replace each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Use a plant-based protein powder and a yoghurt made from oats or almonds to maintain the protein content and consistency.
Why are my muffins too dense?
You likely over-mixed the batter. Stir the wet and dry ingredients only until just incorporated. Over-mixing develops too much gluten in the oat flour, which results in a heavy texture rather than a fluffy crumb.
Can I use a different sweetener?
Yes. Use 10 g of monk-fruit sweetener instead of maple syrup for a lower sugar option. This change reduces the calorie count further. Add a pinch of ground cinnamon to compensate for the different sweetness profile.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
