I was on a mission to make protein muffins that I could actually enjoy eating! Most recipes I found on the Web produced dense, bland muffins. These muffins contain flour and protein powder in near-equal amounts, which means that despite containing whole wheat flour, they are light in color and relatively light in texture too. They’re not low fat (although they are low in saturated fat), and they contain more sugars than most protein muffins, but they are tasty – they remind me of a low-fat angel food cake, and they do contain 12 grams of protein per muffin. They are very filling!
Makes 12 muffins
Total time: 50 minutes
Prep: 15 minutes
Cook: 20 minutes
Rest: 15 minutes
1 cup whole-wheat flour
4 scoops protein powder (no flavor, zero sugar – I use Biochem Natural Flavor)
2 teaspoons baking powder
4 large eggs
1 cup low-fat plain Greek yogurt (I use Voskos)
4 tablespoons Canola oil
1/2 cup honey
2 tablespoons pure vanilla extract
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and spray with nonstick spray.
2. In a large bowl, mix flour, protein powder, and baking powder.
3. In a separate bowl, whisk together eggs and yogurt, then add oil, honey and vanilla.
4. Pour liquid mixture onto flour mixture. Mix with a fork just until combined.
5. Spoon into prepared muffin cups. Batter is pretty runny, so it’s easier to pour it into a Pyrex measuring cup with a pour spout and just pour it into the cups.
6. Bake 17-18 minutes, or until a toothpick inserted in one of the cupcakes comes out clean. Cool 5 minutes in pan on a wire rack, then 10 more minutes directly on the wire rack.
Nutrition per muffin:
Total Fat 6.8 g
Saturated Fat 1.1 g
Cholesterol 64.6 mg
Sodium 134.9 mg
Total Carbohydrate 20.5 g
Dietary Fiber 1.4 g
Sugars 12.6 g
Protein 12.0 g
Weight Watchers Points Plus: 5 points