Can you bake muffins without sugar?

Yes, absolutely! In fact, this recipe proves that muffins can be just as delicious without refined sugar. Natural sweeteners like erythritol, monk fruit, or even mashed banana can provide sweetness without spiking blood sugar. These muffins use granulated erythritol for a gentle sweetness and fresh blueberries to add juicy bursts of natural flavor. If you're new to sugar-free baking, my sugar-free donuts are another excellent place to start—moist, sweet, and diabetic-friendly.

Can you have protein powder on a no sugar diet?

Most protein powders—especially unflavored whey, egg white, or plant-based blends —are naturally sugar-free. That makes them a great fit for low-carb or diabetic diets. Just read the label carefully to avoid hidden sweeteners or additives. When in doubt, go with a clean whey isolate or pea protein with no added flavoring.

Can you use protein powder instead of sugar in baking?

While protein powder can enhance a recipe’s structure and nutrition, it doesn’t replace the role of sweeteners. Sugar adds sweetness, moisture, and tenderness. Protein powder, on the other hand, adds structure and density. That’s why it’s best to combine a protein source with a low-glycemic sweetener like erythritol or monk fruit—so you get both sweetness and softness, like in these muffins.

Can I bake muffins with protein powder?

Definitely—and with great results, as long as you adjust the ingredients accordingly. Protein powder can absorb more liquid than flour, so recipes like this one include extra moisture from cottage cheese, eggs, and butter to balance the texture. Follow the ratios in this recipe and you’ll end up with tender, fluffy muffins , not dry bricks.

Protein Muffins: Amazing Low Sugar Recipe in 25 Minutes

Name: Protein Muffins: Fluffy, Low Sugar, and Packed with Protein
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 large eggs (room temp); ¾ cup cottage cheese (160g); ⅓ cup melted butter (80g); 1 tbsp lemon juice; 1 tsp vanilla extract; 1.25 cups almond flour (125g); ½ cup whey protein powder (50g); ⅓ cup granulated sweetener (60g); ½ tbsp baking powder; Zest of 1 lemon (2 tsp); ½ cup fresh blueberries (70g)

Ingredients

Scale

3 large eggs (room temp)

¾ cup cottage cheese (160g)

⅓ cup melted butter (80g)

1 tbsp lemon juice

1 tsp vanilla extract

1.25 cups almond flour (125g)

½ cup whey protein powder (50g)

⅓ cup granulated sweetener (60g)

½ tbsp baking powder

Zest of 1 lemon (2 tsp)

½ cup fresh blueberries (70g)

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Instructions

Step 1: Preheat oven to 350°F (180°C) or 320°F (160°C) fan.
Step 2: Blend eggs for 2 minutes until frothy.
Step 3: Add cottage cheese, butter, lemon juice, and vanilla. Blend until smooth.
Step 4: Add almond flour, protein powder, sweetener, baking powder, lemon zest. Blend just to combine.
Step 5: Spoon batter into muffin cups. Add blueberries—some inside, some on top.
Step 6: Bake 17 min (mini) or 20 min (regular). Don’t overbake.
Step 7: Cool in tray 2 minutes, then transfer to wire rack to set.

Notes

Makes 12 mini muffins or 8 regular.

Store 2 days room temp, 5 in fridge, 3 months frozen.

Try egg white, pea, or hemp protein alternatives.

Author: Marissa Lane
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Snacks, Breakfast
Method: Baking
Cuisine: American
Diet: Diabetic

Nutrition

Serving Size: 1 muffin
Calories: 159
Sugar: 1.4g
Sodium: 78mg
Fat: 12.7g
Saturated Fat: 4.4g
Carbohydrates: 3.4g
Fiber: 1.2g
Protein: 9.3g