Raspberry Protein Muffins

Protein muffins are my absolute favorite.  I love baked goods but many of them do not have enough protein to be counted as a full meal.  By adding protein powder you increase the amount of protein in the muffins.  These muffins are a delicious treat with yummy raspberries and white chocolate.  I ate these muffins for breakfast.  It is also a great way for a grab and go breakfast.  Make the muffins on Sunday and you will have breakfast for a few days.

Most individuals do not eat enough protein in the morning.  Many people pull a bowl of cereal or skip breakfast all together.  Protein at breakfast has shown many benefits including increased satiety so you do not splurge on extra calories later on in the day.  Individuals who ate protein during breakfast has shown to have a reduced waist circumference, blood pressure, and insulin compared to those who ate a high carb breakfast.  Aim to have 1/4-1/3 of your meal be from protein.  Some options include this great protein muffin or you can try eggs or smoothies.

Raspberry Protein Muffins

Ingredients

1 egg

3 tbsp butter, melted

1 cup of skim milk or milk substitute (I used almond milk, may need additional milk)

2 cup flour ( can use whole wheat or flour alternative)

1/2 cup sugar or Splenda

1 tbs baking powder

1/2 tsp salt

1 cup of white chocolate chips

1 1/2 cup of raspberries

few scoops of protein powder (varies on brand, I used 6 scoops, see description below)

Preheat oven to 400

Prepare muffin pans by placing cupcake papers in muffin pan and spray with cooking spray.

In a bowl mix eggs, butter, and milk.

In a separate bowl mix flour, baking powder, 1/4 cup sugar, and salt.

Add wet ingredients to dry ingredients and mix.

Begin adding protein powder a scoop at a time.  The batter will thicken.  You can add some more milk to thin it out if you want to add additional protein powder.

Fold in raspberries and white chocolate chips.

Pour batter into the cups.

Bake for 15 min.

Enjoy!

Ginger Prune Muffins

Want to start your day with a ton of fiber and yummy goodness.  Try these delicious Ginger Prune Muffins jam packed with nutrients from oats, raisins, carrots, prunes, ginger, pecans,  and cinnamon.  Don't be alarmed by the ingredients.  The  muffins taste sweet and delicious.  I even got the approval from my picky husband, so you know it has to be good.  The recipe was created by Karman Meyer and was in the recent Food and Nutrition magazine.  I modified it to fit my needs, and you can do the same if you desire.   I create a batch and eat them for breakfast over the next few days.   They are much healthier than the store bought muffins that are full of extra fat and calories.  Since these muffins are full of fiber they will satisfy your hunger in the morning.  

Ingredients

1 3/4 cup of flour 

3/4 cup brown sugar

1/2 cup quick oats

1/2 cup golden rasins

1/2 cup shredded carrots

1/2 cup chipped prunes

1/2 cup pecans

1 tbsp cinamon

2 tsp baking soda

1 tsp ground cardamom

1/2 tsp salt

3 eggs

2/3 cup plain greek yogurt

1/2 cup unsweetened applesauce

1 tbsp fresh grated ginger

1 tsp vanilla

Preheat oven to 350 degrees.  Spray muffin pan with cooking spray.

In a large bowl mix flour, brown sugar and oats.  

Add the carrots, raisins, prunes, pecans, cinnamon, baking soda, cardomon, and salt. Mix well

In a separate bowl whisk the eggs, yogurt, applesauce, ginger and vanilla.  Add the wet ingredients to the dry ingredients and mix well.

Scoop the batter in the muffin pan until it is about 3/4 full. 

 Bake for 15-17 minutes or until toothpick comes out clean.

Allow to cool and then store in containers to eat for up to 3 days.

Enjoy!!

Oatmeal Blueberry Protein Muffins

Oatmeal Blueberry Protein Muffins

Breakfast is one of the most important meals of the day and  tends to be the lowest in proteins.  It is important that you have a good source of protein at each meal.  Eggs is normally the go to protein for breakfast, but that can get boring if eaten everyday.  Adding protein powder to everyday breakfast items can be  great source of protein.  These muffins are a delicious source of not only protein but provides a balance meal in just 1-2 muffins.   Each muffin supplies fruit, whole grain, protein, and calcium.

The muffins are very light and fluffy.  I used vanilla protein powder which provided the sweetness needed to make a tasty muffin. The fresh blueberries were delicious in the muffins providing moisture and provides a great source of antioxidants. The oats and applesauce provide a great source of fiber for digestion  health.  I also used all-purpose flour instead of whole wheat flour since whole wheat flour makes be breakout.
 

 

The recipe makes a dozen large muffins.  I shared the muffins with my husband.  We ate two a day making the muffins last for 3 days.  The leftovers become an easy grab and go breakfast.

Oatmeal Blueberry Applesauce Muffin

Servings: 12 muffins

Ingredients

1 1/3 cup whole wheat flour

¾ cup old fashion oats, plus 3 tbsp oats separated

¼ tsp salt

4 scoop vanilla protein powder

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 cup apple sauce

1 ¼ cup blueberries

1/3 cup walnuts

1tbsp flour

1 tbsp melted butter

In bowl mix 1 1/3 cup of whole wheat flour, ¾ cup old fashion oats, 1 tsp baking powder,  4 scoops of vanilla protein powder, ½ tsp baking soda, ¾ tsp cinnamon, ¼ tsp salt.  In a separate bowl mix 1cup applesauce, 1 tsp olive oil, ¼ cup brown sugar, 1 egg and 3/4 cup almond milk.  Mix wet and dry ingredients.  Add 1 ¼ cup blueberries and ½ cup chopped walnuts. Scoop into lined muffin pan. For topping mix 3 tbsp oats, ¼ cup walnuts, 1 tbsp flour, 1 tbsp melted butter and ¼ tsp cinnamon and a sprinkle on top of muffins.  Bake at 375 degrees for 15-20 min.