5 Protein Muffins That Will Kick The Cravings

Diet & Nutrition Inspiring People

Muffins can be a great source of protein, fats and carbohydrates, which make them a nutritious way to kick start your morning, to eat as a post workout snack, to kick that 3pm craving, or to enjoy as a bite to eat after dinner.

These 5 muffin recipes are all packed with protein thanks to our Clean Lean Protein and are each unique in their own way!

Pumpkin Pie Muffins


  • 1.5 cups all-purpose flour
  • 1/3 cup rolled oats
  • 1 cup pumpkin puree
  • 2 servings (4 scoops) Just Natural Clean Lean Protein
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 eggs (or chia eggs for a vegan option)
  • 1/4 cup milk of choice
  • 2 tsp pumpkin spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg and all spice)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Optional: whipped cream and chopped walnuts to top


  1. Preheat oven to 350F and line your muffin tin with muffin cases.
  2. In a large bowl, whisk the oil and maple syrup together.
  3. Add in the eggs and continue to whisk.
  4. Add the pumpkin puree, protein, milk, pumpkin spice, baking soda and vanilla to the bowl. Combine with a large spoon.
  5. Add the flour and oats to the bowl and mix until combined.
  6. Spoon the batter into the muffin cases and place into the oven to bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
  7. Remove the muffins from the oven and allow to cool before removing from the tin. Top with whipped cream and chopped walnuts.


Chocolate Protein Pumpkin Muffins

This recipe comes from our friend Myra at The Happy Health Freak.


  • 1 cup pure pumpkin puree
  • 1/3 cup coconut oil, melted
  • 1/3 cup xylitol
  • 3 eggs (or flax eggs)
  • 1/3 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg


  1. Preheat oven to 350F. Line a muffin tin with 12 paper liners.
  2. In a medium bowl, mix together pumpkin puree, melted coconut oil, xylitol, eggs, almond milk and vanilla.
  3. In a separate bowl, mix together almond flour, protein powder, cinnamon, nutmeg, baking soda and salt.
  4. Add dry ingredients to the wet ingredients and mix to combine.
  5. Stir in chocolate chips.
  6. Spoon into 12 muffin liners.
  7. Bake for 25-30 minutes until the edges are golden.
  8. Remove from oven and transfer to a cooling rack.
  9. Enjoy!

Vegan Pumpkin Protein Muffins Recipe

This recipes comes to use from Marci of @StewardChicks.


Muffin Ingredients

  • 3 tablespoons ground flax (soaked in 1/3 cup water for 15 minutes)
  • 1/2 cup coconut flour
  • 1 tablespoon pumpkin pie spice
  • 1 scoop Smooth Vanilla Clean Lean Protein by Nuzest
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup pumpkin puree
  • 1/3 cup almond butter
  • 2 tablespoons coconut nectar
  • 1 teaspoon alcohol free vanilla extract
  • 1/3 cup milk
  • 1 cup pecans

Icing Ingredients

  • 3/4 cup baked and cooled white sweet potato
  • 1 tablespoon lemon juice
  • 1 scoop Smooth Vanilla Clean Lean Protein by Nuzest
  • 1 teaspoon alcohol free vanilla extract
  • 1 tablespoon coconut nectar
  • 1/3 cup unsweetened vanilla almond milk


Muffin Method:

  1. Preheat oven to 375 degrees. Soak flax in water for 15 minutes.
  2. Add all ingredients, minus pecans, to a food processor and pulse to combine. Add pecans and pulse to chop and distribute nuts. Use a silicone muffin mold and divide batter between seven muffin cups.
  3. Bake for 23 minutes. Let cool completely. If desired, top with icing recipe below.

Icing Method:

  1. In a food processor, combine ingredients and process until smooth.

Chewy Oat Bran Banana Protein Muffins

This recipes comes to use from The Naturally Natalie.


  • 1 2/3 cup oat bran
  • 1 scoop Clean Lean Protein by Nuzest
  • 2 teaspoons baking powder
  • 1 teaspoon ceylon or regular ground cinnamon
  • 1-2 teaspoons MACA root powder
  • 2 medium sized very ripe bananas peeled and mashed
  • 1/2 cup low-fat greek yogurt (or yogurt of choice)
  • 1/2 cup unsweetened applesauce
  • 1 large free-range egg *Or substitute for 2 egg whites or flax egg
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 400 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil.
  2. In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside.
  3.  In a large bowl, mix mashed banana, applesauce, yogurt, egg/egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit.
  4. Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into centre comes out clean. Transfer to a wire racket cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.
  5. Muffins are best served warm with your favorite spread (ie. nut butter, yogurt, fruit compote). Enjoy!


Six Pack Peanut Butter Protein Muffins

Six Pack Peanut Butter Protein Muffins

This recipes comes to use from Marci of @StewardChicks.


  • 6 eggs (or chia or flax eggs)
  • 2 scoop Smooth Vanilla Clean Lean Protein by Nuzest
  • 1/2 cup peanut butter flour (such as Anthony's Goods)
  • 1/2 cup almond butter
  • 1/2 cup peanut butter
  • 1/4 cup cashew butter
  • 1 tablespoon alcohol free vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Heaping 1/2 teaspoon cinnamon
  • Pinch of salt


  1. Preheat the oven to 350 degrees.
  2. Process all ingredients in a food processor until smooth. The batter will be sticky.
  3. Spoon the batter into a silicone muffin tray.
  4. Bake for 25 minutes.
  5. Let cool at least 5 minutes and transfer to a cooling rack.
  6. Store in an airtight container in the refrigerator for up to 3 days. They are delicious reheated and with a smackeral of honey.

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