Easy 3-Ingredient Protein Muffins
A simple, high-protein snack made by combining zero-sugar cake mix, protein shake, and Greek yogurt.
quickeasysnack
nut-freevegetarianpescatarian
dessertsnack
Prep
0
min
Cook
20
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12Servings:
🥛Dairy & Eggs(1)
- 5.3oz Protein Greek Yogurt (Oikos Triple Zero or similar)
🫙Pantry Staples(1)
- 1 box Zero Sugar Cake Mix (Yellow or Chocolate)
📦Other(1)
- 1 bottle/14oz Protein Shake (Core Power/Fairlife)
Nutrition (per serving)
Calories
114
Protein
4g
Carbs
20g
Fat
1g
Sugar 2g·Sodium 208mg
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Combine all ingredients, stirring until smooth.
- 3
Pour into a greased or lined muffin tin.
- 4
Bake for 18–20 minutes, or until a toothpick comes out clean.
💡 Pro Tips
- ✓Mix the protein shake and yogurt together first for 30 seconds before adding cake mix, because the liquid proteins need to fully hydrate the dry mix's starches and emulsifiers, preventing dense pockets and ensuring even rise.technique30 seconds pre-mixing
- ✓Don't overmix once cake mix is added—stir only 8-10 times by hand because overmixing develops gluten networks that trap CO₂ too tightly, causing muffins to dome excessively and crack.technique8-10 hand strokes maximum
- ✓Fill muffin cups to exactly 2/3 capacity (about 50-55g batter per cup) because the protein shake adds moisture that increases batter weight by ~15%, and overfilled cups will overflow during the oven spring phase (first 8 minutes).technique2/3 capacity | 50-55g per cup
- ✓Check doneness at 17 minutes with a toothpick because protein-based batters bake 1-2 minutes faster than traditional cakes due to the shake's higher liquid content (35-40% water) accelerating heat transfer through the batter.timing17 minutes (vs. 18-20)
- ✓Let muffins cool in the tin for 8-10 minutes before removing because the protein matrix sets during cooling, and removing too early causes crumbling as the structure hasn't fully stabilized.timing8-10 minutes in-tin cooling
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Prep
0
min
Cook
20
min
Serves
12
people
Level
beginner
Be the first to rate
Share this recipe
Easy 3-Ingredient Protein Muffins
A simple, high-protein snack made by combining zero-sugar cake mix, protein shake, and Greek yogurt.
quickeasysnack
nut-freevegetarianpescatarian
dessertsnack
📝 Ingredients
Serves 12Servings:
🥛Dairy & Eggs(1)
- 5.3oz Protein Greek Yogurt (Oikos Triple Zero or similar)
🫙Pantry Staples(1)
- 1 box Zero Sugar Cake Mix (Yellow or Chocolate)
📦Other(1)
- 1 bottle/14oz Protein Shake (Core Power/Fairlife)
Nutrition (per serving)
Calories
114
Protein
4g
Carbs
20g
Fat
1g
Sugar 2g·Sodium 208mg
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Combine all ingredients, stirring until smooth.
- 3
Pour into a greased or lined muffin tin.
- 4
Bake for 18–20 minutes, or until a toothpick comes out clean.
💡 Pro Tips
- ✓Mix the protein shake and yogurt together first for 30 seconds before adding cake mix, because the liquid proteins need to fully hydrate the dry mix's starches and emulsifiers, preventing dense pockets and ensuring even rise.technique30 seconds pre-mixing
- ✓Don't overmix once cake mix is added—stir only 8-10 times by hand because overmixing develops gluten networks that trap CO₂ too tightly, causing muffins to dome excessively and crack.technique8-10 hand strokes maximum
- ✓Fill muffin cups to exactly 2/3 capacity (about 50-55g batter per cup) because the protein shake adds moisture that increases batter weight by ~15%, and overfilled cups will overflow during the oven spring phase (first 8 minutes).technique2/3 capacity | 50-55g per cup
- ✓Check doneness at 17 minutes with a toothpick because protein-based batters bake 1-2 minutes faster than traditional cakes due to the shake's higher liquid content (35-40% water) accelerating heat transfer through the batter.timing17 minutes (vs. 18-20)
- ✓Let muffins cool in the tin for 8-10 minutes before removing because the protein matrix sets during cooling, and removing too early causes crumbling as the structure hasn't fully stabilized.timing8-10 minutes in-tin cooling