As a dietitian and running coach, I’m always looking for grab-and-go options that taste great and fuel the body – and these cranberry protein muffins are a nice option! They’re soft, sweet, and packed with pops of tart cranberry flavor. Plus, they sneak in 9 grams of protein each while still actually tasting good (none of those dry or gross protein recipes here – these taste like regular muffins!). Great for a quick snack or to pair with your breakfast.
Disclosure: This post was sponsored by NOW®. As always, all opinions are my own.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Almond flour – This is used in addition to the whole wheat flour and protein powder to form the base for the recipe. Do not substitute this with other flour; it is essential for adding moisture to the muffin for the proper texture.
- Olive oil – This keeps the muffins soft and tender, and the slightly fruity flavor pairs nicely with the ingredients in these muffins. You can substitute with another neutral oil if you prefer.
- Protein powder – I recommend using whey protein powder for this recipe; specifically NOW® Sports Creamy Vanilla Whey Protein (which you can grab for 20% off using code CHRISSY). This is a high-quality protein powder with naturally occurring branched-chain amino acids (BCAAs), and it works very well in this recipe. Bonus: In addition to tasting great, NOW® Sports protein powder is also Informed Sport certified, meaning they’re tested to ensure there are no banned substances present – great for athletes who are competing. Please note I have not tested this recipe with plant-based protein powder, so keep in mind the final taste/texture may change if you use that instead of whey.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together your dry ingredients: the protein powder, whole wheat flour, almond flour, orange zest, cinnamon, baking powder, baking soda, and salt.
In another large mixing bowl, mix together the yogurt, brown sugar, olive oil, eggs, and vanilla.
Pour the dry ingredients and the cranberries into the wet ingredients, and stir until combined.
Portion that into a muffin tin that’s lined with paper liners, and bake at 375 degrees F for about 13-17 minutes. The muffins are done when they are lightly browned on top and a toothpick pulls out clean from the center. These muffins brown quicker than traditional muffins, so keep a close eye on them and avoid overbaking. They also tend to be a little flatter on top than traditional muffins but I promise you, they taste great.
When they’re done, let them cool in the pan for 5 minutes then remove to a cooling rack to finish cooling.
You can store these cranberry protein muffins in a ziptop bag at room temperature for up to 2-3 days. For longer storage, freeze (then defrost at room temperature or in the microwave when ready to enjoy).
Why You’ll Love This Recipe
- Easy to make – not much prep time or cooking time
- 9 grams of high-quality protein per muffin
- Portion controlled snack
- Less sugar than bakery muffins (9 grams of added sugar per serving)
- Great seasonal treat for winter!
More Vanilla Protein Powder Recipes
If you’re looking for more creative ways to use vanilla whey protein, I’ve got a few favorites! My 4-ingredient peanut butter protein bars are probably one of the recipes I make most frequently in our house; they’re great for very active folks and growing kiddos. If you want a breakfast option, try these chocolate sandwich cookie overnight oats. And if you’re craving a high-protein dessert, you’ll want to try this single serving high protein monkey bread – so yummy.
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below. And don’t forget to stock up on your favorite NOW ingredients using code CHRISSY for 20% off your order.
Cranberry Protein Muffins
Ingredients
- ⅔ cup NOW® Sports Creamy Vanilla Whey Protein (about 2 scoops)
- ⅔ cup whole wheat flour (spooned and leveled)
- ½ cup almond flour
- 1 tbsp orange zest (or lemon zest)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plain Greek yogurt
- ½ cup brown sugar
- ⅓ cup olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh cranberries (or frozen)
Instructions
- Preheat the oven to 375 degrees F. Line a 12-count muffin tin with paper liners (or grease the muffin tin).
- In a mixing bowl, combine the protein powder, whole wheat flour, almond flour, orange zest, cinnamon, baking powder, baking soda, and salt. Stir until well combined.
- In another large mixing bowl, combine the yogurt, brown sugar, olive oil, eggs, and vanilla. Whisk until well combined.
- Add the dry ingredients and the cranberries to the wet ingredients and stir until just combined.
- Pour the batter evenly into each spot in the muffin tin, filling almost completely. Bake for approximately 13-17 minutes, or until muffins are golden brown on top and a toothpick pulls clean from the center. Let cool for 5 minutes in the pan, then remove from the pan and allow to finish cooling on a rack. Enjoy!
Notes
- The taste and texture of these muffins can vary based on the quality of the protein powder you use; I highly recommend NOW® Sports Creamy Vanilla Whey Protein. Also, keep in mind that scoop size does vary between different protein powder brands, which is why I generally prefer to use a cup measurement.
- These muffins will brown a bit more than other muffins due to the protein powder. Keep a close eye on them in the oven and pull as soon as they are cooked through. Even if they brown slightly more than normal, though, they will still taste good!
- Nutrition facts may vary slightly depending on the choice of protein powder.
Nutrition
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