FLAVOR MATTERS: It is important to match the flavor of your protein powder to the recipe it’s being used in.
So a berry-flavored powder could be stirred into yogurt, vanilla would do well in a muffin recipe, and plain powder is ideal for savory applications.
After all, chocolate protein powder may not go over too well in a soup recipe.
HOLD THE WHEY: When used in baked goods like muffins, whey or casein protein powder has a tendency to result in a rubbery, less-tender texture if used too liberally.
Generally, you don’t want to replace more than 25 percent of the flour in a recipe with whey protein powder or you’ll risk eating something that tastes like a tire.
For better texture, you may want to experiment using plant-based protein powder for baking purposes.
LIQUID ASSETS: When stirring whey or veggie powders into batters such as pancakes, you should add a little bit more of a moisturizer such as yogurt, applesauce, or pumpkin puree to sidestep dry results. Also, don’t overmix the batter – stir gently just until everything is moist.
TURN DOWN THE HEAT: A slightly lower baking temperature — say 325 degrees instead of 350 — will help keep protein powder-infused baked goods moister, with less risk of biting into a hockey puck.
BURY THE SCOOP: Many powders come with a scoop that is convenient when adding the protein to items like smoothies.
But for recipes such as muffins and pancakes, where you want to use a specified amount, it’s best to measure out the powder using measuring cups.
THE COVER UP: Some powders like pea and hemp can impart earthy flavors to dishes.
Using ingredients like cinnamon, mashed banana, or cocoa can help mask these tastes.