Raspberry Vanilla Protein Muffins

Raspberry Vanilla Protein Muffins


½ Cup uncooked oatmeal OR ground oat flour

½ Almond flour

1 cup of Greek Yogurt (You CAN substitute this for regular yogurt however Greek yogurt not only has more protein than regular yogurt, most brands also have less sugar. The flavor is up to you but considering the raspberry/vanilla flavor, you definitely want to stick with either of the two flavors!)

1 tsp Vanilla Extract

1/2 cup Raspberries

1/2 tsp Baking Powder

4 tbsp Egg whites (You can use egg beaters or any other type of egg whites)

1 scoop Vanilla Protein Powder

6 drops of Liquid Stevia (You may substitute for agave sweetener if you prefer)

1 cup Pure Almond Milk - Unsweetened Vanilla


1.Preheat your oven to 350.

2. If you are using uncooked oats, you need to grind oats in a food processor until it becomes oat flour, if you’re already using oat flour, place in a bowl with the rest of the dry ingredients. Dry ingredients for this recipe simply include: oat flour, protein powder, almond flour, baking powder. Once all dry ingredients are placed in a bowl, mix well with a fork or whisk to combine all ingredients together.

3. Blend together the milk, egg whites and yogurt, stevia, and vanilla extract. If you have a food processor, feel free to use it to mix these ingredients as well, if not, you can mix ingredients in a separate bowl using a whisk.

4. Once all ingredients are mixed together, you then want to combine the wet ingredients with the dry ingredients. These ingredients should be mixed together slowly. Stir very well until all ingredients are combined. Once you’ve mixed the ingredients well enough (ingredients should not be lumpy) you then want to gently stir in the raspberries.

5. In order to keep the muffins from sticking to the pan, spray a muffin tin with non-stick spray such as PAM or another nonstick spray. Next, add batter to each muffin tin. Be careful not to pour too much batter into each muffin tin, they should be ¼ of the way full.

6. Bake for about 15-20 minutes. Your muffins should be golden brown when they’re ready. Use a toothpick to check. The toothpick should come out dry after sticking it into one or multiple muffins.

-Nutritional Facts: 9.6 grams of protein and 77 calories per serving (1 muffin)

Keep in mind that any protein muffin recipe can also be a protein “bread” recipe of you do not have muffin tins. All you need is a rectangular pan, spray with nonstick spray and make a loaf of protein bread instead of muffins! The fun part about baking is the creative aspect of it. If you’re out of an ingredient, you can easily substitute it for something else. The same goes for a pan or other items. If you don’t have something, find a good substitute for it and go with that! Be creative and have fun with the baking process. That being said, if you’re a pancake lover, you’re definitely going to be a fan of the next recipe. Unfortunately, as much as we all love pancakes, they definitely aren’t the healthiest breakfast option. Luckily, there are many different heathy pancake recipes that can take your morning pancakes from filled with fat, to full of fuel for your body! There’s nothing better than starting your day with a healthy breakfast and protein pancakes are a great way to fuel your body for
the day while satisfying your sweet tooth as well. Protein pancakes can be made with many different ingredients. As long as you keep the ingredients healthy, you’ll have a lot of freedom with your protein pancakes and how you make them. That being said, here are two deliciously healthy pancake recipes that will keep you full until your midmorning snack! First, we’re going to start with a very yummy blueberry protein pancake recipe because, well, let’s face it, who doesn’t love blueberry pancakes?

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