Protein Muffin Recipes
PROTEIN BRAN MUFFINS
Make and share this Protein Bran Muffins recipe from Food.com.
Provided by chuckmcgrath
Categories Quick Breads
Time 30m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees.
- Line or grease muffin cups.
- In a large bowl, combine first 7 ingredients.
- In another bowl beat together the egg whites, brown sugar, oil, milk and molasses.
- Stir in fruit (I will often add blueberries and rasberries as well).
- Add liquid ingredients to dry mixture; stir just ubtil moistened.
- Fill muffin cups.
- Top with crumble topping (optional) - include 3tbsp of brown sugar, flour and oats each + 2 tbs of soft butter).
- Bake for 18 to 23 mins, until tops spring back.
Nutrition Facts : Calories 222.1, Fat 6.2, SaturatedFat 0.9, Cholesterol 0.6, Sodium 274.4, Carbohydrate 39.8, Fiber 4.9, Sugar 13.6, Protein 6.1
HIGH PROTEIN BRAN MUFFINS
Make and share this High Protein Bran Muffins recipe from Food.com.
Provided by _Pixie_
Categories Quick Breads
Time 35m
Yield 30 muffins
Number Of Ingredients 13
Steps:
- Mix bran flakes, raisins and milk in a bowl.
- In another bowl, mix the flours, wheat germ, baking powder, nutmeg and salt.
- In a third bowl, beat the eggs, honey, oil and molasses until very well combined.
- Add the egg mixture to the bran flake mixture and mix well.
- Add the dry ingredients all at once and stir just enough to moisten (do not overmix).
- Put 3" paper muffin cups into muffin pans and fill 2/3 full with batter.
- Bake at 350F for 25 minutes or until done.
Nutrition Facts : Calories 165.5, Fat 7.3, SaturatedFat 1.4, Cholesterol 26.8, Sodium 149.2, Carbohydrate 23.3, Fiber 1.8, Sugar 12.7, Protein 4.4
HEALTHY PROTEIN MORNING GLORY MUFFINS
Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.
Provided by FBULGAR
Categories Bread Quick Bread Recipes Muffin Recipes Zucchini Muffin Recipes
Time 1h35m
Yield 16
Number Of Ingredients 19
Steps:
- Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
- Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
- Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
- Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
- Spoon a heaping 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g
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