To make a protein version:
Replace Part of the Flour: Substitute 40-50g of the plain flour with your preferred protein powder (vanilla or unflavored works best for consistency with this recipe). This keeps the muffins light while boosting their protein content. Protein powder absorbs more liquid than regular flour. Add 1-2 tablespoons of almond milk if the batter feels too thick. If your protein powder is sweetened, reduce the granulated sweetener slightly to avoid making the muffins overly sweet (I would test to see if it suits your palate).

Granulated sweetener is used in replacement of sugar in this recipe to keep the calories low. Honey is also used as it provides added moisture, alongside the egg, yoghurt and milk.

Whenever making fruit recipes, its always worth tossing the fruit in a little flour. This helps prevent the fruit from sinking and having soggy muffins!

Always leave to rest (as tempting as it is) as this allows the muffins to firm up in their structure.