Protein Muffins
Enjoy naturally sweetened and nutritious protein muffins as part of your breakfast meal prep. They are made with simple ingredients and ready in less than 30 minutes.
Servings: 12 muffins
Ingredients
- 1 ¼ cups Whole Wheat Flour
- ⅔ cup Vanilla Plant-Based Protein Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- ¾ cup Unsweetened Applesauce
- ¼ cup Maple Syrup
- 2 Eggs room temperature
- ¼ cup Milk or dairy-free milk
- 1 tsp Vanilla Extract
- ½ cup Mini Chocolate Chips
Instructions
- Preheat oven to 375 F and line with liners and spray with cooking spray. I use silicone ones for easy removal.
- In a medium bowl, mix the flour, protein powder, baking soda and salt together.
- In a separate large bowl, whisk together the applesauce, maple syrup, eggs, milk and vanilla.
- Fold the dry ingredients into the wet ingredients then add the chocolate chips and gently combine.
- Evenly distribute the batter among the 12 muffin liners, filling about ¾ of the way full.
- Bake at 375 F 15-18 minutes or until a toothpick can be inserted into the center clean.
Notes
- Room temperature eggs are best for baking because they are less likely to clump in the batter and result in a fluffier muffin.
- Since protein powder absorbs a lot of moisture it’s best to not overcook these muffins. Start checking that they are done after 15 minutes to ensure they don’t dry out in the oven.
- If using whey protein powder, I recommend adding 1-2 tablespoons of more milk to ensure the muffins are not too dense.
- Stop mixing the batter once the ingredients are just combined. Over mixing will result in dense, heavy muffins.
Nutrition
Serving: 1muffin | Calories: 141kcal | Carbohydrates: 22g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 174mg | Potassium: 115mg | Fiber: 2g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1mg