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Protein Muffins (Original & Vegan)

Want to satisfy your sweet tooth and up your protein intake? Kill two birds with one stone with this recipe. (FYI: we love birds.)

The protein powder supplement you use is your choice. However, test some out first and watch out for: sugars, fats and carbs. It should be pure protein. Also, if you haven’t tried Whey Protein and you become bloated once you do, you might be intolerant to whey so you might want to try a vegan-sourced protein powder (pea, chickpea, etc.).

It is preferable to use unsweetened almond milk. You can vary the flavor, vanilla or chocolate if you want to modify this recipe.

PROTEIN MUFFINS

Servings: 6

ORIGINAL VERSION


1/2 cup non-fat greek yogurt

1/2 tsp pure vanilla extract

1/2 tsp baking powder

2 tsps raw honey

1/2 cup unsweetened almond milk

Pinch of salt

2 oz cacao chips 60-70% cacao

1 cup oat flour

1 scoop protein powder

VEGAN VERSION

1/2 tsp vanilla extract

1/2 tsp baking powder

5 packets natural stevia

1/2 cup unsweetened almond milk

Pinch of salt

2 oz cacao chips 60-70% cacao

1 cup oat flour

1 scoop vegan protein powder

1 mashed banana

Instructions:

Preheat oven at 350 degrees Fahrenheit. Mix all ingredients with a fork. Place cupcake liners in a cupcake baking pan, previously sprayed with cooking spray. Bake for 15-20 minutes.

MACRONUTRIENT INFORMATION

Original Version (without chocolate chips)

C12.8g

P8.3g

F1.6g


Vegan version (without chocolate chips)

C15.7g

P5.8g

F1.8g

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