{"title":"Best Protein Powder for Baking","description":"\u003ch2\u003eWhat is the best protein powder for baking?\u003c\/h2\u003e\n\u003cp\u003eThe best protein powder for baking blends into batter without grit, holds moisture, tastes good warm and doesn't turn your muffins into hockey pucks. Vanilla or unflavored powders are the most flexible, and a powder without heavy sweeteners lets you control how sweet the final bake is.\u003c\/p\u003e\n\u003cp\u003eWhat to look for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA mild flavor.\u003c\/strong\u003e Vanilla works in pancakes, muffins, banana bread, cookies and oatmeal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA fine texture.\u003c\/strong\u003e Smooth powders mix into batter more evenly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo added sugar.\u003c\/strong\u003e You can always add sweetness. You can't take it out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA simple ingredient list.\u003c\/strong\u003e Gums and fillers can make baked goods gummy or dense.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe right protein type.\u003c\/strong\u003e Plant proteins tend to make moister bakes than pure whey, which can dry out.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHere's Optimal Plant Protein, straight from the label:\u003csup\u003e\u003ca href=\"#source-1\"\u003e1\u003c\/a\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\u003cdiv style=\"overflow-x:auto\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003ePer serving (36g)\u003c\/th\u003e\n\u003cth\u003eOptimal Plant Protein\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e26g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd\u003e150\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugar\u003c\/td\u003e\n\u003ctd\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eVanilla, sweetened with organic monk fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003e4: organic pea protein, organic brown rice protein, organic vanilla, organic monk fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFree of\u003c\/td\u003e\n\u003ctd\u003eDairy, soy, gluten, gums, stevia and erythritol\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003eOptimal holds up in oats, pancakes and baked recipes, and it's certified gluten-free, which makes it handy for gluten-free baking too.\u003csup\u003e\u003ca href=\"#source-1\"\u003e1\u003c\/a\u003e\u003c\/sup\u003e\u003c\/p\u003e\n\n\u003ch2\u003eIs protein powder good for baking?\u003c\/h2\u003e\n\u003cp\u003eYes. Baking with protein powder is an easy way to turn a carb-heavy breakfast or snack into something more filling. A batch of pancakes or muffins made with a few scoops can add a meaningful amount of protein to every serving.\u003c\/p\u003e\n\u003cp\u003eProtein powder isn't a perfect swap for flour, though. It has no gluten and absorbs liquid differently, so a few small adjustments make all the difference. More on that below.\u003c\/p\u003e\n\n\u003ch2\u003eDoes baking destroy the protein in protein powder?\u003c\/h2\u003e\n\u003cp\u003eNo. Heat changes a protein's shape, a process called denaturation. It's the same thing that happens when an egg turns from clear to white in a pan. The protein's building blocks, the amino acids, are still there, and your body breaks protein down during digestion anyway.\u003c\/p\u003e\n\u003cp\u003eCooking can even make protein easier to absorb. In one study, people absorbed about 91% of the protein from cooked eggs, compared with about 51% from raw eggs.\u003csup\u003e\u003ca href=\"#source-2\"\u003e2\u003c\/a\u003e\u003c\/sup\u003e So a protein muffin still counts toward your protein for the day.\u003c\/p\u003e\n\n\u003ch2\u003eWhich protein powder is best for baking?\u003c\/h2\u003e\n\u003cp\u003eEach type behaves a little differently in the oven:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePea and brown rice protein.\u003c\/strong\u003e Absorbs liquid well and gives a moist, tender crumb. Great in muffins, pancakes and banana bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhey.\u003c\/strong\u003e Bakes fast and can turn dry or rubbery if overbaked. Works best mixed with flour, not on its own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCasein.\u003c\/strong\u003e Thick and creamy, good for no-bake treats and puddings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCollagen.\u003c\/strong\u003e Dissolves easily but doesn't add structure. It isn't a complete protein.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you avoid dairy, a pea and rice blend like Optimal is the natural choice. Its vanilla flavor works in almost any sweet recipe.\u003c\/p\u003e\n\n\u003ch2\u003eHow do I add protein powder to my baking?\u003c\/h2\u003e\n\u003cp\u003eStart with these rules of thumb, then adjust to your recipe:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eReplace some of the flour, not all of it.\u003c\/strong\u003e Start by swapping about a quarter to a third of the flour for protein powder. Going further usually makes bakes dense and dry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd a little more liquid.\u003c\/strong\u003e Plant protein soaks up moisture. Add a few extra tablespoons of milk, water or yogurt until the batter looks like the original.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep it moist.\u003c\/strong\u003e Mashed banana, applesauce, pumpkin, Greek yogurt or nut butter help keep protein bakes tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower the heat or shorten the time.\u003c\/strong\u003e Protein browns faster. Try lowering the oven by about 25°F, or start checking several minutes early.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDon't overbake.\u003c\/strong\u003e Pull muffins and breads when a toothpick comes out with a few moist crumbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste before you add sugar.\u003c\/strong\u003e Optimal is lightly sweetened with monk fruit, so you may need less sweetener than the recipe calls for.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2\u003eCan you use protein powder instead of flour?\u003c\/h2\u003e\n\u003cp\u003eNot completely, in most recipes. Flour gives baked goods their structure. Protein powder has no gluten and behaves differently, so swapping all the flour usually gives you something dense, dry or rubbery. Partial swaps work much better.\u003c\/p\u003e\n\u003cp\u003eThere are exceptions. Some recipes are built without flour from the start, like banana-and-egg pancakes or oat-based bars, and protein powder fits right in. If you're new to it, start with a recipe written for protein powder, then experiment.\u003c\/p\u003e\n\n\u003ch2\u003eCan you bake with plant protein powder?\u003c\/h2\u003e\n\u003cp\u003eYes, and plant protein is often easier to bake with than whey. Pea and brown rice protein hold water, which helps keep muffins and pancakes from drying out. They also give batter a little more body, so you may need less flour overall.\u003c\/p\u003e\n\u003cp\u003eBecause Optimal contains no gums, it won't make your batter gummy, and because it contains no dairy, it works in vegan recipes when you use a plant milk and an egg substitute.\u003c\/p\u003e\n\n\u003ch2\u003eIs protein powder good for gluten-free baking?\u003c\/h2\u003e\n\u003cp\u003eIt can help. Gluten-free flours often make crumbly, delicate bakes, and protein powder adds a little body and, of course, protein. Use a certified gluten-free powder so you don't add gluten by accident. Optimal is certified gluten-free.\u003csup\u003e\u003ca href=\"#source-1\"\u003e1\u003c\/a\u003e\u003c\/sup\u003e Pair it with a gluten-free flour blend and follow the same rule: replace part of the flour, not all of it.\u003c\/p\u003e\n\n\u003ch2\u003eWhat can I make with protein powder?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePancakes and waffles\u003c\/li\u003e\n\u003cli\u003eMuffins and banana bread\u003c\/li\u003e\n\u003cli\u003eOatmeal, baked oats and overnight oats\u003c\/li\u003e\n\u003cli\u003eMug cakes\u003c\/li\u003e\n\u003cli\u003eCookies and blondies\u003c\/li\u003e\n\u003cli\u003eNo-bake energy bites\u003c\/li\u003e\n\u003cli\u003eFrozen treats. See the \u003ca href=\"\/collections\/best-protein-powder-for-ninja-creami\"\u003ebest protein powder for Ninja Creami\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eEasy recipes to start with\u003c\/h2\u003e\n\u003cp\u003eThese are simple starting points. Every oven and every batch of flour is a little different, so adjust the liquid to get the texture you like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProtein pancakes (makes about 4 small pancakes).\u003c\/strong\u003e Whisk 1 serving (36g) of Optimal, half a cup of oat flour and 1 teaspoon of baking powder. Add 1 egg (or a flax egg) and about half a cup of milk. Rest 5 minutes, then cook on a lightly oiled pan over medium-low heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBanana protein muffins (makes about 10).\u003c\/strong\u003e Mash 3 ripe bananas. Stir in 2 eggs, a third of a cup of Greek yogurt and 2 tablespoons of melted coconut oil. Add 1 cup of flour, 2 servings (72g) of Optimal, 1 teaspoon of baking soda, cinnamon and a pinch of salt. Bake at 325°F and start checking at 18 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVanilla mug cake.\u003c\/strong\u003e Mix 1 serving of Optimal, 1 tablespoon of flour, half a teaspoon of baking powder, 1 egg and a few tablespoons of milk in a mug. Microwave about 60 to 90 seconds, until just set.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNo-bake energy bites.\u003c\/strong\u003e Stir together 1 cup of oats, 1 serving of Optimal, half a cup of peanut butter, 2 tablespoons of honey or maple syrup and a handful of chocolate chips. Add milk a spoonful at a time until it holds together, then roll into balls and chill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProtein oatmeal.\u003c\/strong\u003e Cook oats as usual, take them off the heat, then stir in a serving of Optimal with an extra splash of milk. Adding the powder after cooking keeps the texture smooth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOvernight oats.\u003c\/strong\u003e Stir half a cup of oats, 1 serving of Optimal, three-quarters of a cup of milk and a spoonful of chia seeds in a jar. Refrigerate overnight and top with fruit in the morning.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's a good substitute for protein powder in baking?\u003c\/h2\u003e\n\u003cp\u003eIf a recipe calls for protein powder and you don't have any, you can boost protein with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGreek yogurt or cottage cheese, blended smooth\u003c\/li\u003e\n\u003cli\u003eExtra eggs or egg whites\u003c\/li\u003e\n\u003cli\u003eAlmond flour or other nut flours\u003c\/li\u003e\n\u003cli\u003eChickpea flour\u003c\/li\u003e\n\u003cli\u003ePowdered peanut butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese change the texture and flavor, so the recipe may need adjusting. And most won't add as much protein per spoonful as a protein powder.\u003c\/p\u003e\n\n\u003ch2\u003eWhy are my protein baked goods dry or rubbery?\u003c\/h2\u003e\n\u003cp\u003eThe usual causes are too much protein powder, not enough liquid or fat, or too much time in the oven. Try cutting the powder back, adding a moist ingredient like banana or yogurt, and baking at a slightly lower temperature for less time. Whey-heavy recipes are the most likely to turn rubbery, so if you're adapting a whey recipe, you may need a bit more liquid with a plant protein.\u003c\/p\u003e\n\n\u003ch2\u003eHow do you make protein pancakes fluffy?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse fresh baking powder.\u003c\/strong\u003e Old leavening is a common reason for flat pancakes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLet the batter rest.\u003c\/strong\u003e Five minutes gives the protein and flour time to absorb the liquid.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDon't overmix.\u003c\/strong\u003e Stir until just combined. A few lumps are fine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook low and slow.\u003c\/strong\u003e Protein batter browns faster, so use medium-low heat and flip when bubbles form on top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin as needed.\u003c\/strong\u003e If the batter is too thick to spread, add milk a tablespoon at a time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCan you add protein powder to hot foods?\u003c\/h2\u003e\n\u003cp\u003eYes. For hot foods like oatmeal or soup, stir the powder in after cooking and add a splash of liquid. Dumping powder straight into something boiling can make it clump. The same idea works for hot drinks. See our page on the \u003ca href=\"\/collections\/best-protein-powder-for-coffee\"\u003ebest protein powder for coffee\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eHow do you store protein baked goods?\u003c\/h2\u003e\n\u003cp\u003eLet them cool completely, then store them in an airtight container. Most protein muffins and breads keep for a few days at room temperature, or a little longer in the fridge if they contain yogurt or fruit. They also freeze well. Wrap them individually so you can grab one in the morning and warm it up.\u003c\/p\u003e\n\n\u003ch2\u003eIs baking with protein powder healthy?\u003c\/h2\u003e\n\u003cp\u003eIt can make a treat more filling, but a muffin is still a muffin. The sugar, butter and flour in a recipe matter more than the scoop of protein. The biggest wins come from using protein powder in everyday breakfasts like pancakes, oatmeal and banana bread, where it replaces some refined flour and adds staying power. If you're watching calories, see the \u003ca href=\"\/collections\/best-protein-powder-for-weight-loss\"\u003ebest protein powder for weight loss\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eWhy we make Optimal this way\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e26g of protein per serving (36g).\u003c\/strong\u003e 150 calories and 0g of sugar.\u003csup\u003e\u003ca href=\"#source-1\"\u003e1\u003c\/a\u003e\u003c\/sup\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVanilla that works in sweet recipes.\u003c\/strong\u003e Organic vanilla and organic monk fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFour ingredients.\u003c\/strong\u003e Organic pea protein, organic brown rice protein, organic vanilla and organic monk fruit. No gums, dairy, soy, stevia or erythritol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified gluten-free.\u003c\/strong\u003e Also USDA Organic and Non-GMO Project Verified.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTested.\u003c\/strong\u003e We publish our heavy metal results from Light Labs, an independent lab.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSources\u003c\/h2\u003e\n\u003col\u003e\n\u003cli id=\"source-1\"\u003efitppl. Optimal Plant Protein Nutrition Facts and product page.\u003c\/li\u003e\n\u003cli id=\"source-2\"\u003eEvenepoel P, et al. Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. Journal of Nutrition, 1998.\u003c\/li\u003e\n\u003c\/ol\u003e","products":[{"product_id":"optimal-organic-plant-protein-powder","title":"Optimal Plant Protein","description":"\u003cp\u003eOptimal Plant Protein is organic plant protein powder made with just four ingredients: organic pea protein, organic brown rice protein, organic vanilla and organic monk fruit. Each 36g serving has 26g of protein, 150 calories and 0g of sugar.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e26g of protein per serving from organic pea and brown rice protein\u003c\/li\u003e\n\u003cli\u003eSweetened only with organic monk fruit, with no stevia, erythritol or added sugar\u003c\/li\u003e\n\u003cli\u003eNo gums, natural flavors, dairy or soy\u003c\/li\u003e\n\u003cli\u003eUSDA Organic, Non-GMO Project Verified and certified gluten-free\u003c\/li\u003e\n\u003cli\u003eHeavy metal results from the independent lab Light Labs published on the product page\u003c\/li\u003e\n\u003cli\u003eVanilla flavor, 30 servings per bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"fitppl","offers":[{"title":"Vanilla \/ 30 Serving Bag","offer_id":49098912825625,"sku":"OPP-V-30BAG","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/1757\/5193\/files\/updated-optimal-bag.jpg?v=1788114381"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0852\/1757\/5193\/collections\/Optimal-Thumbnail-5_771bcdc0-d595-4130-af94-d2c224e9c549.jpg?v=1794600255","url":"https:\/\/fitppl.com\/collections\/best-protein-powder-for-baking.oembed","provider":"fitppl","version":"1.0","type":"link"}