Protein Power Muffins Food
CHOCOLATE PROTEIN MUFFINS
Chocolate muffin loaded with protein, low in fat, yet high in flavor.
Provided by Qhhunters
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 9 muffin wells with cupcake liners or spray with nonstick spray.
- Whisk powder drink mix, flour, baking soda, baking powder, and salt together in a medium bowl.
- Whisk applesauce, yogurt, sugar, egg, and vanilla extract in a separate large bowl. Add the flour mixture; mix until just combined. Fold in chocolate chips.
- Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until muffins spring back when touched, an additional 10 to 12 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 29.9 g, Cholesterol 24.1 mg, Fat 4.4 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 199.6 mg, Sugar 9.3 g
10 HEALTHY HIGH-PROTEIN MUFFINS
These healthy high-protein muffins are the perfect way to start the day! From sausage and egg to chocolate to quinoa, these muffins will keep you going all day long.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a high-protein muffin in 30 minutes or less!
Nutrition Facts :
PROTEIN POWER MUFFINS!
Make and share this Protein Power Muffins! recipe from Food.com.
Provided by selfmadegirl
Categories Quick Breads
Time 26m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix wet and dry ingredients seperately, then combine.
- Bake in preheated oven at 400 degrees for about 20 minutes.
- Cool before eatting.
Nutrition Facts : Calories 151.8, Fat 5, SaturatedFat 0.4, Sodium 256.6, Carbohydrate 23.8, Fiber 4.5, Sugar 1.4, Protein 5.4
TRIATHLETE POWER MUFFINS
These are a tasty, healthy snack for anyone, not just endurance athletes (and we love our snacks). I found this recipe on the web years ago, and made some tweaks to increase the protein and fiber, and lower the sugar and fat. Instead of canned pumpkin, try leftover cooked sweet-potato, and really pile it in. You can add dried fruit or nuts if you like. I enjoy these muffins warm from the oven, and spread with a little apple butter. The recipe makes almost 2 dozen, and they freeze really well.
Provided by Wendybird 2
Categories Quick Breads
Time 50m
Yield 22 muffins, 22 serving(s)
Number Of Ingredients 20
Steps:
- Mix the dry ingredients (flour through grated carrots) in a large bowl.
- In a separate bowl, mix the wet ingredients (milk through egg whites).
- Make a well in the dry ingredients, add wet mixture, and stir until just combined.
- Fill greased muffin tins until almost full.
- Bake for 20 minutes at 400 degrees.
Nutrition Facts : Calories 77, Fat 1, SaturatedFat 0.4, Cholesterol 11, Sodium 131.1, Carbohydrate 14.8, Fiber 1.7, Sugar 4.1, Protein 2.7
PUMPKIN PECAN PROTEIN POWER MUFFINS
Delicious, very low fat, and full of fiber, protein, and vitamins! These muffins make the whole kitchen smell like pumpkin pie, and they are (almost) as satisfying.
Provided by e clare
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar and wet ingredients.
- Add dry ingredients and mix well.
- Fill greased muffin tins (makes twelve muffins).
- Bake for 15-20 min, checking for done-ness after 15 minutes.
Nutrition Facts : Calories 155.9, Fat 4.5, SaturatedFat 0.5, Sodium 152.8, Carbohydrate 26.5, Fiber 3.2, Sugar 10.2, Protein 4.9
WEIGHTLIFTER'S PROTEIN MUFFINS
My version of the protein cookie recipe already on here : (http://www.food.com/recipe/weightlifters-protein-cookies-142209) I use more protein sources (powdered peanut butter, eggs) and cut out a bit of the fat and sugar by lowering the levels of oil and honey, and i added some raisins to improve the texture. i also addressed the issue with shape in the earlier recipe by making a muffin rather than a cookie, which holds it's shape better and holds a better texture from being baked longer. i usually make batches of 25+, and freeze them, taking a few out at the beginning of each day to serve as meal replacement, or as a quick carb fix before the gym. With BSN's Syntha-6 protein powder, (22g protein per 46g serving) i get around 15g protein per muffin, at around 250 calories per muffin, your counts will vary based on brand of musceli, brand of protein powder, and your peanut butter choice (i use pb2) Enjoy, and if you find a variation to use, please let me know! (I know we're not supposed to release variations, but i feel with the different format, and fairly varied ingredients, it's different enough to justify it)
Provided by thepunkway_11179817
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 375°F.
- 1: Mix dry and wet ingredients separately.
- 2: Let sit for 5 minutes, to allow the oats to soak in some of the liquid.
- 3: Rub a muffin pan with olive oil.
- 4: spoon 2-3 ounces at a time into muffin tin.
- 5: bake at 357F for 15 minutes.
Nutrition Facts : Calories 141.3, Fat 6.9, SaturatedFat 1.2, Cholesterol 35.7, Sodium 39.6, Carbohydrate 17.7, Fiber 1.6, Sugar 8.1, Protein 4
MORNING FIBER AND PROTEIN MUFFINS
Nobody EVER believes what these are actually made of. My dad thought they were cinnamon-carrot muffins with cream cheese icing by the smell and my mom gobbled 3 out of the pan before they were cool enough for me to remove! Regardless, these muffins are REALLY high in both fiber and protein and low in fat which makes them the ultimate breakfast-on-the-go food! Made with fruit rooibos tea as I make them, these muffins also pack a powerful morning antioxidant!
Provided by rayedee8
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
- In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
- In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
- Add the ground flax and mix well.
- Add the egg and vanilla and blend well.
- Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
- Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.
Nutrition Facts : Calories 61.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 18.8, Sodium 256.8, Carbohydrate 14.7, Fiber 7.9, Sugar 0.1, Protein 3.9
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