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Churro Protein Muffins

Churro Protein Muffins

This tasty churro protein muffin recipe will not sabotage your health goals. This high-protein, no-sugar-added keto muffin hits the sweet spot!

This churro protein muffin recipe uses almond flour, a low-carbohydrate and fibrous alternative to traditional flour. Almond flour is abundant in healthy fats to help keep blood sugars steady between meals and prevent midday energy slumps.

But the health benefits don't stop there! These muffins also include Stevia to help reduce sugar calories and keep your diabetes management in check. They can be enjoyed as a snack or an indulgent breakfast.

Makes 8 servings
Serving Size: 1 muffin
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients for churro protein muffins

  • 2 cups almond flour
  • 2 scoops plant-based vanilla protein powder
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 10 packets Stevia (about 10 tsp)
  • ⅓ cup unsweetened oat milk
  • 2 eggs
  • 4 tbsp plant-based butter
  • 4 tsp brown sugar
  • 1 tsp cinnamon

Directions for churro protein muffins

  1. Preheat an oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine almond flour, protein powder, baking powder, salt, and Stevia. Mix until fully combined.
  3. In a small bowl, combine 3 tbsp melted butter, oat milk, and eggs. Mix until incorporated.
  4. Mix dry and wet ingredients in a large bowl. Mix until combined. Avoid overmixing the batter.
  5. In a muffin tin, evenly distribute batter. Bake until passes the toothpick test—approximately 20 minutes. Allow muffins to cool for 10 additional minutes.
  6. In a small bowl, melt 1 tbsp butter. Set aside.
  7. In a separate small bowl, add brown sugar and cinnamon. Mix until combined.
  8. With a silicone brush, add butter to the muffin top. Then, lightly dunk the top of the muffin in the cinnamon-sugar mixture. Repeat for remaining muffins.
  9. Serve and enjoy!

Scroll down to see the nutrition facts for this recipe!

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Nutrition facts

Per Serving

  • calories: 244
  • carbohydrate: 11g
  • fat: 20g
  • fiber: 3.5g
  • potassium: 199mg
  • protein: 9.5g
  • saturated fat: 5g
  • sodium: 271mg
  • sugar: 2.5g
Photograph by Melissa Halas. All rights reserved. Used with permission.

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