I love these protein muffins. Those delicious, comfy, delightful breakfast treats that warm the cockles of your hungry heart. So quick and easy to make! I’ve had a soft spot for muffins since the first time I made them in my 7th-grade home ec class (corn muffins served with grape jelly–I’ll never forget them). Corn muffins were the first thing I taught my kids to bake.
But if we’re keeping it real, nutritionally speaking, muffins generally aren’t much more than rustic cupcakes without benefit of frosting.
I wanted more for muffins. I didn’t want them to be just less cute versions of their frou-frou sisters. Muffins could have so much more to offer than mere tastiness.
It took a little bit of trial-and-error testing, but I’ve got it–a muffin that’s so much more than a cupcake without makeup. These have protein, fiber, healthy fat, whole grains . . . and they actually taste good! Really good. And the texture is pretty great too–they’re not rubbery sinkers like protein muffins tend to be.
Try these as a post-workout snack, a grab-and-go breakfast, a bedtime munchie, a brown-bag stuffer . . . So make a big batch and enjoy!
Cranberry Orange Protein Muffins
Yield: 10 jumbo muffins
- 1 cup AP flour
- 1 cup whole wheat flour
- 1/2 cup oats
- 1/2 cup light brown sugar
- 4 teaspoons powdered Stevia extract (I use Trader Joe’s organic)
- 2 scoops protein powder (I use TGS Nutrition’s unflavored whey)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon sea salt
- 2 large eggs
- 1 cup nonfat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil (melted)
- 1 teaspoon orange zest
- 1 teaspoon pure orange extract
- 1/2 cup Craisins
- Preheat oven to 375 degrees F. Spray 10 jumbo muffin cups with nonstick pan spray.
- In a large mixing bowl, whisk together flours, oats brown sugar, stevia, protein powder, baking powder, baking soda, spices, and salt.
- In a medium mixing bowl, stir together eggs, yogurt, almond milk, applesauce, coconut oil, orange zest, and orange extract. Pour wet ingredients into dry ingredients and add Craisins. Stir just until combined and dry ingredients are moistened.
- Place 1/2 cup of batter into each of 10 prepared muffin cups and bake at 400 degrees F for 20-25 minutes, until golden brown and a toothpick inserted into the center emerges clean.
- Let cool 10 minutes in pan and remove to cooling rack. Cooled muffins can be wrapped in plastic wrap and frozen for up to 1 month.
*I tried several brands and flavors of whey protein in developing this particular recipe. I found TGS Nutrition’s unflavored whey gave me the best results. Because it doesn’t have fillers or thickeners, it didn’t make my protein muffins overly dense and dry, like some of the other whey protein powders I tried.