Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a muffin tin or lightly grease with oil.
- In a large bowl, whisk together all dry ingredients, making sure the psyllium husk is evenly distributed.
- In a separate bowl, whisk together all wet ingredients until smooth.
- Add wet ingredients to dry ingredients and mix until just combined. The batter will thicken slightly as it rests.
- Divide batter evenly among 12 muffin cups.
- Bake for 22–25 minutes, until tops are set and a toothpick inserted in the center comes out mostly clean.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Nutrition is calculated per muffin (1 of 12 servings).
Ingredient Notes:
This recipe uses certified gluten-free oat flour. Always check labels to ensure ingredients meet your dietary needs. Unsweetened almond milk and coconut oil were used in testing; substitutions may slightly affect nutrition values.
Texture Note:
The batter will thicken slightly as it rests due to the psyllium husk — this is normal. Allow muffins to cool completely before judging texture, as they firm up as they cool.
Protein Powder Note:
Plant-based protein blends work best here. Whey protein may produce a drier muffin, and collagen alone is not recommended as a substitute. If using a different protein powder, you may need to add 1–2 tablespoons of extra liquid.
My Favorite Plant-based Protein Powder:
Nuzest Pea Protein Powder
Blood Sugar Note:
These muffins are protein-boosted and contain added soluble fiber to help slow carbohydrate absorption. Individual responses vary. Always dose based on your own experience.
Storage:
Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.