Gluten-Free Brownie Protein Muffins
These gluten-free brownie protein muffins are fudgy, freezer-friendly and made with sweet potato, eggs and pumpkin-seed protein. Each muffin provides 9.7 grams of protein.
Why you’ll love this recipe
- About 9.7 grams of protein per muffin.
- Gluten-free and dairy-free when made with certified ingredients and dairy-free chocolate chips.
- Includes a from-scratch flour blend when you do not have protein pancake mix.
- Freezer-friendly for an easy high-protein breakfast or snack.
On this page: Recipe card · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Muffin pan and liners
- Whisk
- Mixing bowl
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially King Arthur Gluten-Free Protein Pancake Mix and cooked sweet potato.
- Flour or baking mix. This recipe specifies King Arthur Gluten-Free Protein Pancake Mix. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Protein ingredient. Use the stated Sprout Living unflavored pumpkin seed protein. Changing the type or brand can change both texture and nutrition.
Gluten-Free Brownie Protein Muffins
Ingredients
Method
- Heat the oven to 375°F (190°C). Line 22 muffin cups and lightly mist the liners.
- In a large bowl, whisk the sweet potato purée, yogurt, eggs, egg whites, maple syrup, stevia, vanilla and optional espresso powder.
- Add the pancake mix, pumpkin-seed protein, cocoa and optional salt. Whisk just until combined. If needed, add 2–4 tablespoons water or unsweetened milk until the batter falls from the whisk in a slow ribbon.
- Fold in the chopped dark chocolate and 70 g of the mini chips. Rest the batter for 5–8 minutes.
- Divide all batter evenly among 22 prepared muffin cups. Sprinkle the remaining 20 g mini chips over the tops.
- Bake for 16–19 minutes, until the tops spring back and a tester shows a few moist crumbs, or the center reaches 200–205°F. Cool in the pan for 5 minutes, then transfer to a rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Let the muffins cool as directed before removing them from the pan. Serve the number of muffins that matches the card’s serving yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for King Arthur Gluten-Free Protein Pancake Mix. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
