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MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Cook Time 19 minutes
Batter rest 8 minutes
Total Time 42 minutes
Servings: 22 muffins
Meal: Breakfast
By: Melanie

Equipment

  • Muffin pan and liners
  • Whisk
  • Mixing bowl
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons

Ingredients

  • 340 g King Arthur Gluten-Free Protein Pancake Mix
  • 480 g cooked sweet potato, peeled and mashed
  • 204 g Forager Project unsweetened plain Greek-style yogurt weigh for baking consistency
  • 150 g whole egg, without shell
  • 1 7/8 cups liquid egg whites approx. (454 g)
  • 60 g Sprout Living unflavored pumpkin seed protein
  • 30 g cocoa
  • 80 g maple
  • 1 g zero-calorie liquid stevia
  • 2 tsp vanilla extract (8.4 g)
  • 60 g dairy-free 70–85% dark chocolate, chopped
  • 90 g Enjoy Life dairy-free semi-sweet mini chocolate chips

Instructions

  • 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 per serving

Calories: 170kcal | Carbohydrates: 21.9g | Protein: 9.5g | Fat: 5.2g | Fiber: 2.7g

Notes

Nutrition: Calculated and arithmetic-checked October 27, 2026 using USDA data and the named product labels. Estimates are per serving; extra toppings, sides and optional thickeners are excluded.
Nutrition uses King Arthur protein mix, Forager Project unsweetened plain Greek-style yogurt, Sprout Living pumpkin protein (150 calories/20 g protein per 32.5 g reference label), 60 g dairy-free dark chocolate and 90 g Enjoy Life mini chips. Product labels vary; weigh the ingredients. Divide all batter equally among 22 cups. Optional espresso and thinning milk are excluded; use water to thin if needed.
From-scratch flour option: Replace the 340 g pancake mix with 150 g gluten-free oat flour, 70 g brown rice flour, 45 g tapioca starch, 63 g pea protein isolate, 8 g baking powder, 2 g psyllium powder and 1.5 g salt. Whisk thoroughly. This variation has different nutrition and is not included in the base calculation.
Storage: 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.
Yogurt update: Nutrition was adjusted for the same yogurt quantity using the current Forager label (250 calories, 13 g protein, 13 g carbohydrate and 18 g fat per 170 g). Other ingredient estimates are unchanged. This product swap has not been kitchen-tested; the thicker cashew-coconut yogurt may change texture. Contains cashew and coconut.