20 Delicious Protein Baking Recipes Nutritious

Craving something sweet but don’t want to derail your nutrition goals? We’ve got you covered! These 20 delicious protein-packed baking recipes prove that treats can be both indulgent and good for you—think fluffy muffins, chewy cookies, and even decadent cakes, all with a protein boost. Whether you’re fueling up post-workout or just want a healthier dessert, these recipes are about to become your new baking staples. Let’s get mixing!

Protein-Packed Chocolate Chip Cookies

These Protein-Packed Chocolate Chip Cookies deliver chewy, chocolatey goodness with a sneaky boost of protein—perfect for satisfying post-workout cravings or an energizing afternoon snack.

• 1 cup creamy almond butter
• 1/2 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup vanilla protein powder (whey or plant-based)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup almond butter, 1/2 cup maple syrup, 1 egg, and 1 tsp vanilla extract until smooth.
3. Fold in 1/2 cup protein powder, 1/2 tsp baking soda, and 1/4 tsp salt until just combined. Stir in 1/2 cup chocolate chips.
4. Scoop dough into 12 balls (about 2 tbsp each), flatten slightly, and bake for 10–12 minutes until edges are set but centers are still soft.
5. Let cool on the sheet for 5 minutes before transferring to a rack.

The secret? Almond butter keeps these cookies irresistibly moist, while protein powder adds structure without chalkiness. They’re like your favorite childhood treat—just with extra staying power!

Tip: For crispier cookies, bake for 12–14 minutes. Store leftovers in an airtight container for up to 5 days (if they last that long!).

High-Protein Banana Bread

This isn’t your average banana bread—packed with protein and perfectly moist, it’s a breakfast or snack you can feel good about.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 2 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups oat flour
• 1/2 cup vanilla protein powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup Greek yogurt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, maple syrup, and 1 tsp vanilla extract until smooth.
3. Add the oat flour, 1/2 cup protein powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir until just combined.
4. Fold in the Greek yogurt and 1/4 cup walnuts (if using), being careful not to overmix.
5. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The protein powder and Greek yogurt give this loaf a satisfyingly dense yet tender crumb, while the maple syrup keeps it just sweet enough. No one will guess it’s secretly wholesome!

Tip: For extra protein, swap walnuts for chopped almonds or stir in a scoop of collagen peptides with the dry ingredients.

Vanilla Protein Cupcakes

These fluffy, protein-packed cupcakes are a guilt-free treat that taste like dessert but fuel your day like a snack.

Ingredients:

• 1 1/4 cups vanilla protein powder (whey or plant-based)
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F and line a muffin tin with 10 cupcake liners.
2. Whisk together vanilla protein powder, almond flour, coconut sugar, baking powder, and salt in a large bowl.
3. In another bowl, beat eggs, then mix in almond milk, coconut oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until just combined (batter will be thick).
5. Divide batter evenly among liners (about 3/4 full) and bake for 18–20 minutes until tops spring back when lightly pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The secret? Almond flour keeps them moist without weighing them down, so they’re light but satisfying.

Tip: For extra indulgence, top with Greek yogurt frosting (just mix Greek yogurt with a drizzle of honey and a splash of vanilla).

Peanut Butter Protein Bars

These no-bake peanut butter protein bars are the perfect grab-and-go snack—packed with creamy peanut butter, oats, and just enough chocolate to satisfy your sweet tooth.

Ingredients:

• 1 cup creamy peanut butter
• 1/3 cup honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup vanilla protein powder
• 1/4 cup mini chocolate chips

Instructions:

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a large microwave-safe bowl, heat the peanut butter and honey for 30 seconds, stirring until smooth. Stir in the vanilla extract and salt.
3. Add the oats and protein powder, mixing until fully combined. Fold in the mini chocolate chips.
4. Press the mixture firmly into the prepared dish, smoothing the top with a spatula. Chill in the fridge for at least 1 hour until firm.
5. Lift the bars out using the parchment paper, then slice into 12 squares.

The combo of chewy oats and melty chocolate chips makes these bars irresistibly snackable—no baking required! Store extras in the fridge for up to a week (if they last that long).

Tip: For extra crunch, swap the chocolate chips for chopped peanuts or drizzle melted chocolate on top before chilling.

Double Chocolate Protein Brownies

These Double Chocolate Protein Brownies are fudgy, rich, and secretly packed with protein—perfect for satisfying your sweet tooth without the guilt.

• 1/2 cup almond butter (creamy, unsweetened)
• 1/3 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup chocolate protein powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup almond butter, 1/3 cup maple syrup, 1 large egg, and 1 tsp vanilla extract until smooth.
3. Add 1/4 cup cocoa powder, 1/4 cup chocolate protein powder, 1/2 tsp baking soda, and 1/4 tsp salt, stirring until just combined.
4. Fold in 1/2 cup dark chocolate chips, then spread the batter evenly into the prepared pan.
5. Bake for 15–18 minutes until the edges are set but the center is still slightly soft. Let cool before slicing.

The magic? These brownies stay ultra-moist thanks to the almond butter, with melty chocolate pockets in every bite. No one will guess they’re protein-packed!

Tip: For extra gooeyness, underbake by 1–2 minutes and chill before slicing.

Protein Pumpkin Spice Muffins

These moist, protein-packed muffins taste like autumn in every bite—perfect for a quick breakfast or post-workout snack.

Ingredients

• 1 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup almond butter
• 1 tsp vanilla extract
• 1 1/2 cups oat flour
• 1/2 cup vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/3 cup dark chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with 10 liners or grease lightly.
2. In a bowl, whisk together pumpkin puree, eggs, maple syrup, almond butter, and vanilla extract until smooth.
3. Add oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt. Stir until just combined. Fold in chocolate chips if using.
4. Divide batter evenly among muffin cups (about 3/4 full). Bake for 18–20 minutes, until a toothpick comes out clean.

The protein powder keeps these muffins satisfyingly dense, while the pumpkin ensures they stay irresistibly tender—no one will guess they’re secretly wholesome!

Tip: For extra flair, drizzle with a simple glaze of powdered sugar + milk or sprinkle with cinnamon before serving.

Almond Flour Protein Pancakes

Fluffy, protein-packed, and gluten-free, these almond flour pancakes are a breakfast game-changer—no one will guess they’re grain-free!

Ingredients

• 1 cup blanched almond flour
• 2 tbsp vanilla protein powder (whey or plant-based)
• 1 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tbsp maple syrup
• 1 tbsp coconut oil (for cooking)

Instructions

1. In a bowl, whisk together the almond flour, protein powder, baking powder, and salt.
2. Add the eggs, almond milk, and maple syrup, stirring until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low heat and melt ½ tbsp coconut oil. Pour ¼ cup batter per pancake, cooking 2–3 minutes until bubbles form on top.
4. Flip and cook another 1–2 minutes until golden. Repeat with remaining batter, adding more oil as needed.

These pancakes stay tender thanks to almond flour’s natural moisture, with a subtle nutty sweetness that pairs perfectly with fresh berries.

Tip: For extra-fluffy pancakes, let the batter rest 5 minutes before cooking—this helps the baking powder activate.

Blueberry Protein Scones

These Blueberry Protein Scones are tender, lightly sweet, and packed with a protein boost—perfect for a wholesome breakfast or post-workout snack!

• 1 ½ cups all-purpose flour
• ½ cup vanilla protein powder
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ⅓ cup milk (plus 1 tbsp for brushing)
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup fresh blueberries
• 1 tbsp turbinado sugar (for sprinkling)

1. Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups flour, ½ cup protein powder, ¼ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
3. Cut in butter: Add ½ cup cold cubed butter to the dry mix. Use a pastry cutter or fingers to work it in until crumbly with pea-sized bits.
4. Combine wet ingredients: In a small bowl, whisk ⅓ cup milk, 1 egg, and 1 tsp vanilla. Pour into the dry mix and stir just until combined.
5. Fold in blueberries: Gently fold in ¾ cup blueberries (don’t overmix to avoid streaks).
6. Shape & bake: Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to the baking sheet, brush with 1 tbsp milk, and sprinkle with 1 tbsp turbinado sugar. Bake for 18–20 minutes until golden.

The protein powder keeps these scones satisfyingly dense yet tender, while the juicy blueberries add bursts of freshness. No one will guess they’re secretly high-protein!

Tip: Freeze unbaked scones for a quick breakfast—just add 2–3 minutes to the bake time straight from the freezer.

Chocolate Protein Donuts

These fluffy, protein-packed donuts are a guilt-free treat that taste like dessert but fuel you like a snack—perfect for post-workout or a sweet afternoon pick-me-up.

Ingredients:

• 1 cup oat flour
• 1/2 cup chocolate protein powder
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 large egg
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Lightly grease a donut pan with coconut oil.
2. In a bowl, whisk together oat flour, chocolate protein powder, cocoa powder, baking powder, and salt.
3. In another bowl, mix almond milk, maple syrup, egg, melted coconut oil, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined (don’t overmix).
5. Spoon batter into the donut pan, filling each cavity 3/4 full. Bake for 12–14 minutes until a toothpick comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The secret? The protein powder keeps them dense yet tender, while the cocoa delivers rich flavor without added sugar. No one will guess they’re actually good for you!

Tip: For extra indulgence, drizzle with melted dark chocolate or a light dusting of powdered sugar.

Oatmeal Protein Cookies

These hearty oatmeal protein cookies are the perfect pick-me-up—chewy, packed with wholesome ingredients, and just sweet enough to satisfy your craving without the guilt.

Ingredients:

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup vanilla protein powder
• 1/4 cup almond butter
• 1/4 cup honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, vanilla protein powder, cinnamon, and salt.
3. In another bowl, whisk together the almond butter, honey, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the dark chocolate chips.
5. Scoop 2-tbsp portions of dough onto the baking sheet, flattening slightly. Bake for 12–14 minutes until edges are golden but centers are still soft.

The protein powder gives these cookies a satisfyingly dense texture, while the almond butter and honey keep them irresistibly moist. They’re ideal for post-workout snacking or a lunchbox treat!

Tip: For extra chewiness, let the cookies cool completely on the baking sheet—they’ll firm up as they sit.

Lemon Protein Loaf Cake

This bright, protein-packed loaf cake is a guilt-free treat that’s perfect for post-workout snacking or a sunny afternoon pick-me-up.

Ingredients:

• 1 ½ cups vanilla protein powder (whey or plant-based)
• 1 cup almond flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup plain Greek yogurt
• ¼ cup melted coconut oil
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups protein powder, 1 cup almond flour, ½ cup sugar, 1 tsp baking powder, and ¼ tsp salt.
3. In another bowl, beat 3 eggs, then mix in ½ cup Greek yogurt, ¼ cup coconut oil, 2 tbsp lemon juice, lemon zest, and 1 tsp vanilla.
4. Fold wet ingredients into dry until just combined (batter will be thick). Spread into the prepared pan.
5. Bake for 35–40 minutes until golden and a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The lemon zest gives this loaf a fragrant punch, while the protein powder keeps it satisfyingly dense—almost like a cross between cake and a protein bar!

Tip: For extra tang, drizzle with a simple glaze of powdered sugar and lemon juice while the loaf is still warm.

Carrot Cake Protein Muffins

These Carrot Cake Protein Muffins are a wholesome twist on a classic—packed with warm spices, tender carrots, and a protein boost to keep you fueled all morning.

• 1 1/2 cups whole wheat flour
• 1/2 cup vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1 1/2 cups finely grated carrots
• 1/4 cup chopped walnuts (optional)

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, then mix in maple syrup, coconut oil, vanilla extract, and applesauce until smooth.
4. Fold the wet ingredients into the dry mixture until just combined. Stir in grated carrots and walnuts (if using).
5. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, until a toothpick comes out clean.

The secret to these muffins’ moist texture? Applesauce keeps them tender without weighing them down, while the protein powder adds a subtle sweetness. Perfect for meal prep or an on-the-go breakfast!

Tip: For extra decadence, drizzle with a simple glaze of Greek yogurt, powdered sugar, and a splash of milk.

Protein Cheesecake Bites

These creamy, high-protein cheesecake bites are the perfect guilt-free treat—no baking required, just a quick chill in the fridge!

Ingredients:

• 1 cup (8 oz) reduced-fat cream cheese, softened
• 1/2 cup vanilla protein powder (whey or plant-based)
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup graham cracker crumbs (about 4 full sheets)
• 1 tbsp melted coconut oil
• 1 tbsp mini chocolate chips (optional)

Instructions:

1. Make the crust: In a small bowl, mix graham cracker crumbs and melted coconut oil until evenly moist. Press 1 tsp of the mixture into the bottom of each well of a silicone mini muffin tray (12-count).
2. Blend filling: In a food processor, combine softened cream cheese, protein powder, maple syrup, vanilla extract, and salt. Process until smooth, scraping down the sides as needed.
3. Assemble: Spoon 1 tbsp of the filling over each crust. Smooth tops with a damp finger, then sprinkle with mini chocolate chips (if using).
4. Chill: Refrigerate for at least 2 hours (or freeze for 30 minutes) until firm. Pop out gently and serve cold.

The magic here? The protein powder thickens the filling without gelatin, giving these bites a luxuriously dense yet creamy texture.

Tip: For a nutty twist, swap graham crumbs for blended toasted almonds and add a dash of cinnamon to the filling.

Matcha Protein Energy Balls

These no-bake energy balls pack a punch of earthy matcha flavor and plant-based protein—perfect for a quick snack or post-workout boost.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup creamy almond butter
• 1/4 cup maple syrup
• 2 tbsp vanilla protein powder (plant-based or whey)
• 1 tbsp ceremonial-grade matcha powder
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 2 tbsp mini dark chocolate chips (optional)

Instructions:

1. In a food processor, pulse the oats until slightly broken down (about 10 seconds).
2. Add almond butter, maple syrup, protein powder, matcha powder, vanilla extract, and sea salt. Blend until a sticky dough forms, scraping down the sides as needed.
3. Fold in chocolate chips (if using) with a spatula.
4. Scoop 1-tbsp portions and roll into balls. Place on a parchment-lined tray and chill for 20 minutes to firm up.

The matcha’s slight bitterness balances the sweetness beautifully, while the oats add just the right chew. Store extras in the fridge for a grab-and-go treat!

Tip: For extra vibrancy, dust the finished balls with a light sprinkle of matcha powder.

Zucchini Protein Bread

This moist, protein-packed zucchini bread is a sneaky way to use up summer squash while keeping things hearty and wholesome—perfect for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ½ cups whole wheat flour
• ½ cup vanilla protein powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 large eggs
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 1 ½ cups whole wheat flour, ½ cup protein powder, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, beat 2 large eggs, then stir in ⅓ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract. Fold in grated zucchini.
4. Combine wet and dry ingredients until just mixed. Fold in ½ cup walnuts (if using). Pour batter into the prepared pan.
5. Bake for 45–50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The protein powder gives this bread a satisfyingly dense crumb, while the zucchini keeps it irresistibly tender—no one will guess it’s packed with nutrients!

Tip: For extra protein, swap walnuts for pepitas or stir in a handful of chocolate chips for a sweeter twist.

Chocolate Peanut Butter Protein Cookies

These chewy, protein-packed cookies are the perfect guilt-free treat—packed with rich chocolate and nutty peanut butter flavor.

Ingredients:

• 1 cup creamy peanut butter
• 1/3 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate protein powder
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup peanut butter, 1/3 cup maple syrup, 1 egg, and 1 tsp vanilla until smooth.
3. Add 1/2 cup chocolate protein powder, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt, mixing until just combined. Fold in 1/3 cup chocolate chips.
4. Scoop dough into 12 balls (about 2 tbsp each), place on the sheet, and flatten slightly with a fork.
5. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on the sheet for 5 minutes before transferring.

The secret? The protein powder keeps them dense and fudgy, while the peanut butter adds a melt-in-your-mouth richness. No one will guess they’re (almost) healthy!

Tip: For extra gooeyness, underbake by 1 minute—they’ll firm up as they cool.

Apple Cinnamon Protein Muffins

These moist, protein-packed muffins are like a cozy hug in breakfast form—loaded with sweet apple chunks and warm cinnamon spice.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 scoop (30g) vanilla protein powder
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 2 large eggs
• ⅓ cup maple syrup
• ⅓ cup unsweetened applesauce
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup finely diced apple (about 1 medium apple)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 scoop protein powder, 1 tsp baking powder, ½ tsp baking soda, 1 ½ tsp cinnamon, and ¼ tsp salt.
3. In another bowl, beat 2 eggs, then stir in ⅓ cup maple syrup, ⅓ cup applesauce, ¼ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in 1 cup diced apple.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, until a toothpick comes out clean.

The protein powder keeps these muffins satisfyingly dense yet tender, while the maple syrup lets the apple’s natural sweetness shine. No dry, chalky bites here!

Tip: For extra texture, sprinkle muffin tops with rolled oats before baking.

Protein-Packed Coffee Cake

This cozy coffee cake is secretly packed with protein, making it the perfect guilt-free treat to enjoy with your morning brew.

Ingredients:

• 1 cup almond flour
• 1/2 cup vanilla protein powder
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 eggs
• 1/4 cup almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup Greek yogurt (for topping)
• 1 tbsp maple syrup (for topping)

Instructions:

1. Preheat oven to 350°F and grease an 8-inch round baking pan.
2. In a bowl, whisk together 1 cup almond flour, 1/2 cup protein powder, 1/4 cup coconut sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. In another bowl, beat eggs, then mix in 1/4 cup almond milk, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients, stirring until just combined. Spread batter evenly into the pan.
5. Bake for 22-25 minutes until edges are golden and a toothpick comes out clean.
6. Let cool slightly, then drizzle with a mix of 1/4 cup Greek yogurt and 1 tbsp maple syrup.

The almond flour gives this cake a delightfully moist crumb, while the protein powder keeps it satisfying without tasting chalky. It’s breakfast and dessert in one!

Tip: For extra crunch, sprinkle chopped walnuts on top before baking.

Raspberry Protein Blondies

These soft, chewy blondies pack a protein punch while keeping things sweet and fruity—perfect for a post-workout treat or an afternoon pick-me-up.

Ingredients:

• 1 cup creamy almond butter
• 1/3 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup vanilla protein powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh raspberries (plus extra for topping)
• 1/4 cup white chocolate chips

Instructions:

1. Preheat oven to 350°F and line an 8×8 baking dish with parchment paper.
2. In a bowl, whisk together 1 cup almond butter, 1/3 cup maple syrup, 1 egg, and 1 tsp vanilla until smooth.
3. Fold in 1/2 cup protein powder, 1/4 tsp baking soda, and 1/4 tsp salt until just combined.
4. Gently stir in 1/2 cup raspberries and 1/4 cup white chocolate chips (the batter will be thick).
5. Spread evenly into the pan, pressing a few extra raspberries on top. Bake for 18–20 minutes until edges are golden but center is still slightly soft.
6. Cool completely before slicing into squares.

The tangy raspberries melt into the batter, creating little pockets of jammy goodness against the creamy white chocolate. These blondies stay extra moist thanks to the almond butter—no dry protein bars here!

Tip: For cleaner slices, chill the blondies for 30 minutes before cutting.

Gluten-Free Protein Brownies

These fudgy brownies pack a protein punch without sacrificing flavor—perfect for a guilt-free treat or post-workout snack!

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup vanilla protein powder (whey or plant-based)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/2 cup cocoa powder, 1/4 cup protein powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 2 large eggs, then mix in 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Fold dry ingredients into the wet mixture, then stir in 1/3 cup dark chocolate chips.
5. Spread batter evenly into the pan and bake for 18–20 minutes—just until the edges pull away from the pan but the center is still slightly soft.

The secret? Underbaking them slightly keeps the centers luxuriously gooey while the protein powder adds a subtle richness. Tip: For extra decadence, sprinkle flaky sea salt on top right after baking!

Conclusion

With these 20 delicious protein-packed baking recipes, you can enjoy sweet treats without the guilt! Whether you’re craving cookies, muffins, or brownies, there’s something here for every home cook. Try a few, leave a comment with your favorite, and don’t forget to share the love—pin this roundup for later! Happy baking!