Looking for a hearty, nutritious twist on a classic? These Protein Cornbread Muffins are packed with flavor and protein, making them a perfect side dish or standalone snack. Ideal for meal prep, post-workout fuel, or a balanced addition to dinner, this recipe keeps it wholesome without compromising on taste.
Protein Cornbread Muffins
Rated 2.8 stars by 4 users
Category
Muffins
Cuisine
Baking
Servings
12
Prep Time
15 minutes
Cook Time
17 minutes
High Protein Gluten-Free Low Sugar Cornbread Muffins
Ingredients
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1 cup cornmeal
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1 cup almond flour
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½ cup protein powder (vanilla or unflavored : casein, whey, or plant based)
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2 tsp baking powder
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½ tsp salt
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2 eggs
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1 cup unsweetened almond milk
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¼ cup sugar free maple syrup (or sweetener of choice)
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¼ cup melted butter
Directions
Preheat oven to 350 deg and prepare a cupcake pan with liners.
Mix together dry ingredients; cornmeal, almond flour, protein powder, baking soda, and salt.
In a separate bowl, mix together wet ingredients; start with 2 eggs & whisk, then add almond milk, melted butter, sugar free maple syrup (or sweetener of choice).
Combine dry and wer ingredients.
Fill baking cups ¾ and bake at 350 deg F for 16-18 min.
Recipe Note
Be sure to not overbake!! You can always put them back in for a little longer if you need. When baking with protein powders, you really need to watch them towards the end time. An extra couple of minutes can be the difference between perfect and overdone!
These are amazing right out of the oven with a little spread of butter. Muffins keep well the next day, but I usually pop them in the micro for about 20 seconds to reheat to get them soft and warm again.
These muffins are amazing by themselves, with coffee for breakfast, or as a perfect compliment to a nice lunch or dinner. Basically...they're amazing anytime! Happy Baking & Enjoy!
