Protein Muffins 5 Ingredients Recipes

PROTEIN MUFFINS (5 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a muffin tin with 8 muffin liners and set aside.
• In a large mixing bowl, add your dry ingredients and mix well. Add your peanut butter and unsweetened applesauce and mix until fully combined. Fold through your chocolate chips.
• Divide the batter amongst the muffin liners and bake for 10-12 minutes, or until a skewer comes out mostly clean.
• Remove the muffins from the oven and allow them to cool for 5 minutes, before transferring to a wire rack to cool completely.

LEMON-BLUEBERRY PROTEIN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
• Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.

PUMPKIN PROTEIN MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat 2 muffin tins with cooking spray.
• Whisk pumpkin puree, eggs, sugar, water, applesauce, MCT oil, stevia, and vanilla extract together in a large bowl.
• Stir flour, protein powder, ground pecans, flaxseed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Pour over pumpkin mixture and mix until batter is just moistened.
• Scoop batter into the prepared tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes.

HEALTHY PROTEIN MORNING GLORY MUFFINS

Steps:

• Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
• Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
• Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
• Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
• Spoon a heaping 1/3 cup batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.