Miracle Coconut Flour Protein Muffins – 6 Ingredients, Keto, Healthy

Unbelievably soft and fluffy Coconut Flour Protein Muffins sweetened with protein powder and actually healthy! These coconut flour protein powder muffins are keto, low carb, gluten free and sugar free – the perfect recipe for breakfast or dessert.

Okay I was BEYOND impressed with how good these coconut flour muffins were.

Not dry or crumbly like a lot of coconut flour recipes, but actually soft and moist and fluffy.

That nutrition label! SO low in carb, high in protein and not too high in fat either; I actually ate 2 of these at a time!

Last and probably the most impressive part? Just 6 ingredients! That literally blew my mind. 

I’m quite at a loss of words here.

Ingredients for Healthy Coconut Flour Protein Muffins

These coconut flour protein powder muffins are actually made with just 6 healthy ingredients, and have no sugar either – perfect gluten free, low carb, keto and high protein muffins!

• Coconut flour
• Vanilla Protein Powder – I use quest nutrition vanilla for these protein powder muffins for a sugar free and keto protein muffin recipe since (since it’s sweetened with stevia).
• Almond Milk to add moisture to the muffins – the protein powder and coconut flour both absorb a lot.
  Almond milk makes this recipe dairy free too. You can use normal milk if non dairy isn’t a restriction
• A bit of Creamy Peanut Butter
• Eggs
• Baking Powder

I also like to add some dried nuts, seeds, fruit or chocolate chips to protein coconut flour muffins.
For the chocolate chips, I recommend the sugar free ones from Lakanto (you get a discount with the code HAYLSKITCHEN)

How healthy is coconut flour?

Coconut flour is a great keto, low carb and gluten free flour for baking, and is actually quite healthy. It is fairly lower in fat and high in fiber compared to other options like almond flour, so these coconut flour healthy muffins are actually good for you!

How to make Coconut Flour Protein Powder Muffins

These easy protein muffins are actually really simple to make, especially because you don’t need to worry about over-mixing the batter.

1. Preheat your oven to 350°F and line 8 cups of a muffin tin with cupcake lines. Lightly spray the insides with oil spray (so the muffins come off easily)
   You can also use a non-stick pan.

2. Whisk the eggs, milk and peanut butter in a large bowl.

3. Add the dry coconut flour, vanilla protein powder and baking powder and whisk. You should have a thick muffin batter.

4. Divide the mix among the muffin cups, filling them about ¾ way to the top.
   Optionally, top with dried nuts/seeds or sugar free chocolate chips.

5. Bake the muffins for about 23 minutes until a tester inserted into the center comes out dry.

How to store Coconut Flour Whey Protein Muffins

Store these coconut flour protein muffins on the countertop, in the fridge or the freezer for an healthy keto breakfast or dessert.

Kep the whey protein muffins in an airtight container on the countertop for up to 3 days or fridge for 6 days.

To freeze, wrap individual protein powder coconut flour muffins in plastic wrap, place in a freezer-safe zipper bag, and freeze up to 3 months.  Leave them on the countertop or place them in the fridge overnight to thaw. I would not recommend using the microwave.

Tips for perfect Keto Coconut Flour Muffins

Coconut flour protein powder recipes can be quite tricky to get right because the coconut flour and protein powder are quite absorbent, so here’s some tips to get them right.

• Use room temperature eggs and room temperature milk so the wet ingredients and dry ingredients can mix well.

• Use runny, creamy peanut butter, room temperature again, so it mixes well with the batter.

• A whey-caesin protein powder blend works best for baking, so I really recommend making these muffins with quest protein powder – vanilla here.

• Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and also keep these coconut flour muffins healthy and keto.

• Lightly grease the cupcake liners or muffin pan with cooking spray – this will allow the coconut flour protein muffins to come off easily!

If you’re looking for more Coconut Flour Protein Powder Recipes:

• Chickpea Cookie Dough Protein Balls – Simple & Healthy!
• Protein Chickpea Cookie Dough (Low Calorie & Sugar Free)
• Soft Low-Fat No-bake Peanut Butter Protein Cookies

More Coconut Flour Recipes to try:

• Chocolate Coconut Banana Muffin Bites (Low Fat & Paleo)
• Light, Fluffy Coconut Flour Pancakes (Keto & Low Carb)
• Dark Chocolate Coconut-Spaghetti Squash Cake

More Quest Protein Powder Muffins:

• Oil Free Apple Protein Muffins (Whole Wheat)
• Chocolate Banana Protein Muffins

Miracle Coconut Flour Protein Muffins – 6 Ingredients, Keto, Healthy

3.75 from 4 votes

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time23 minutes mins

Total Time28 minutes mins

Servings: 8 muffins

Calories: 134kcal

Course: Breakfast, Dessert

Cuisine: American

Unbelievably soft and fluffy Coconut Flour Protein Muffins sweetened with protein powder and actually healthy! These coconut flour protein powder muffins are keto, low carb, gluten free and sugar free – the perfect recipe for breakfast or dessert.

Ingredients

• ¾ cup + 1 Tbsp Coconut Flour, 91g
• ½ cup Vanilla Protein Powder, 45g, 1½ scoops
• 3 tsp Baking Powder
• 1 cup Almond Milk, or other at room temperature
• 4 Eggs, room temperature, or liquid egg substitute
• 2 Tbsp Creamy Peanut Butter, 32g, room temperature
• Optional toppings: 1-2 Tbsp Dried Fruit, Chocolate Chips, Nuts or Seeds

Instructions

• Preheat oven to 350°F, line 8 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
• In a large bowl, whisk together milk, eggs and peanut butter.
• Add in coconut flour, vanilla protein powder and baking powder, and whisk to combine. Batter should be fairly thick; Add 1-2 Tbsp water if it’s too thick, or 1 Tbsp more coconut flour if it’s too runny.
• Divide the batter among muffin cups, about ¾ way to the top. Sprinkle optional toppings.
• Bake for 23-25 minutes. A toothpick inserted into center comes out dry.
• Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 10 minutes, and enjoy.

Notes

• Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
• Nutrition value is calculated using products recommended below.

Storage:

• Let the muffins cool completely before storing so they remain fresh.
• Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 1 week in an airtight container.
• Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.

Product Recommendations:

• Quest Nutrition Vanilla Milkshake Protein Powder

Nutrition:

• Servings: 8 muffins | Serving size: 1
• Calories: 134kcal
• Fat: 6.6g | Saturated fat: 2.8g
• Carbohydrates: 8.1g | Fiber: 5.4g | Sugar: 2g
• Protein: 10.3g