These low-carb orange protein muffins are a delicious and healthy treat that will satisfy your sweet spring tooth. Made with almond flour, whey protein powder, fresh orange juice, and zest, these muffins are packed with healthy fats, easy-to-digest protein, and a fresh orangy flavor. They are perfect if you are looking for a protein-rich snack after your workout session (Hello, 10 grams of protein per muffin) or a fulfilling nutrition-rich breakfast that is not loaded with sugar and will give you energy for the day.
Why make these orange protein muffins
Low-carb These muffins are made with simple low-carb ingredients such as almond flour, whey protein, erythritol, butter, and a bit of orange juice and zest to achieve the natural zesty and fresh orange taste.
Rich in protein This recipe calls for 40g grams of vanilla-flavored whey protein powder and two eggs. This together gives one muffin a generous amount of protein – 10g per muffin.
Gluten-free Almond flour and whey protein powder used in this recipe are naturally gluten-free ingredients.
What is in these orange protein muffins and substitutes
Almond flour One of the best flour options for low-carb baking.
Whey protein powder I used vanilla-flavored protein (sweetened with stevia) as it nicely complements the orange flavor. Feel free to experiment with other flavors you have at hand, that will match the orange taste. My guess is chocolate or caramel flavor would work here.
Melted butter Gives moisture and a hint of creamy taste. It can be substituted with coconut oil.
Eggs Hold everything together.
Sweetener I used erythritol, but feel free to use your favorite granulated (low-carb) sweetener of choice.
Orange juice and zest I used fresh orange juice and zest. I recommend using organic orange for the zest, as its skin won’t contain synthetic chemicals used to spray non-organic oranges. If you don’t have a fresh organic orange, substitute it with store-bought orange juice (1:1) and dried orange zest (1/2:1).
Baking powder Leavening agent.
How to make these orange protein muffins
- Whisk together dry ingredients – almond flour, whey protein powder, erythritol, and baking powder.
- Whisk together wet ingredients in a separate bowl – butter, eggs, orange zest, and orange juice.
- Pour the wet ingredients mixture into the dry ingredients and mix until well combined.
- Spoon the batter into 6 muffin tins.
- Bake at 180°C/350°F for about 22-25 minutes.
Orange Protein Muffins (low-carb & gluten-free)
Ingredients
Dry ingredients
- 1 cup + 2 tbsp (125g) almond flour
- 1/3 cup (40g) whey protein powder, vanilla flavoured
- 5 tbsp (60g) erythritol
- 2 tsp baking powder
Wet ingredients
- 3 tbsp (40g) melted butter
- 2 eggs
- 2 tbsp fresh orange zest
- 4 tbsp orange juice (I used fresh one)
Instructions
- Preheat the oven to 180°C/350°F and line a muffin tin with paper liners.
- Whisk together the almond flour, vanilla protein powder, erythritol, and baking powder in a large bowl.
- In a separate bowl, whisk together the melted butter, eggs, orange zest, and orange juice.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Divide the batter into muffin tin, filling each cup almost full. There should be enough batter for 6 cups.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serving size: 1 muffin
Calories per serving: 225 cal