High Protein Muffins

Looking for some tasty high protein muffins? Try this version of high protein muffins from Eating Well. Eating adequate protein is important because it keeps you feeling full the longest.

These high protein muffins are made with peaches, but feel free to substitute another fruit is they are not in season

We highlight the taste of summer—juicy, perfectly ripe peaches—in these High-Protein Peach Muffins.

And while “high-protein” may conjure up images of dense, dry muffins, the yogurt, almond butter and peaches create a moist, tender final product.

A touch of sweetness is brought in with the peaches and all-fruit peach spread, while lemon juice and zest add just a touch of citrusy undertone.

Using a mixture of all-purpose flour and whole-wheat flour adds fiber and wholesomeness without being too heavy.

Keep reading for expert tips, like how to ensure your muffins rise without ending up like hockey pucks.

High Protein Muffins: Peach and Almond Butter

Ingredients (makes 12 muffins)

• 1 1/4 cups whole-wheat flour

• 1 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup whole-milk plain strained (Greek-style) yogurt

• 1/2 cup natural almond butter

• 1/2 cup peach fruit spread (see Tip, above)

• 2 large eggs

• 5 tablespoons sugar, divided

• 1/4 cup whole milk

• 1 1/2 teaspoons grated lemon zest

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 2 cups chopped fresh or frozen peaches

Directions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt together in a medium bowl.

2. Whisk yogurt, almond butter, peach spread, eggs, 4 tablespoons sugar, milk, lemon zest, lemon juice and vanilla in a medium bowl. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in peaches until evenly distributed (the batter will be thick). Spoon the batter into the prepared muffin cups (about ½ cup each). Sprinkle the tops evenly with the remaining 1 tablespoon sugar.

3. Bake until golden and a wooden pick inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in the pan for 5 minutes; remove muffins and transfer to a wire rack. Serve warm or at room temperature.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Use a pastry brush to brush off any excess sugar from the top of the muffin tin to avoid burnt sugar, which can be difficult to clean up.

• We use peach spread in these muffins because it has less added sugar than peach jam. Look for it in the grocery store by the jams and jellies.

• Baking the muffins at a higher temperature helps to create height.

• Store the muffins in an airtight container at room temperature for up to 1 week.
Nutrition Notes
• Besides adding a feeling of wholesomeness to these muffins, the whole-wheat flour also adds fiber. Fiber helps make these muffins more filling and can help prevent constipation and heart disease.
• Peaches contribute fiber to these muffins, as well as important nutrients, like vitamins A and C for healthy eyes and a strong immune system. They also bring antioxidants, which can help reduce inflammation and chronic disease.

• One of the standout things about almond butter is that it’s an excellent source of vitamin E, a vitamin that many people fall short on but that is necessary to protect our cells. Almond butter also provides heart-healthy fats, protein and fiber. As long as you’re not allergic to almonds, almond butter is definitely a pantry must-have.

• Greek yogurt is another ingredient that adds protein to these muffins. It also brings calcium and probiotics for strong bones and a healthy gut.