Everyone loves muffins. They’re packed full of delicious carbs and make one satisfying breakfast. But you might notice that eating a muffin does not help your energy throughout the day because your body is missing protein. Muffins and other baked goods are notoriously low on protein, which means they’re filling up your stomach without adding much nutritional benefit. If you want to make the most of your cravings for baked goods, try one of these protein muffin recipes. They’re made with Syntrax Matrix protein powder for up to 15 grams of protein per protein muffin. You’ll feel more satisfied and re-energized when you’re finished eating because your body is full of the energy it needs to get through the day.
200-Calorie Chocolate Protein Muffins
These delicious, chocolate muffins wont only satisfy your cravings for tasty chocolate, but are packed with protein powder that will refill your batteries and increase your energy all day long. Taking only a half hour to bake, one batch will keep you satisfied throughout the week!
1 ½ cups nonfat Greek yogurt
3 large eggs
¼ cup unsalted butter, melted
¼ cup granulated sugar
½ cup all-purpose flour
¾ cup oat bran
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup chocolate flavored Syntrax Matrix protein powder
¼ cup unsweetened cocoa powder
¼ cup dark chocolate chips
Preheat the oven to 350°F. In a medium mixing bowl, beat together eggs, yogurt, and melted butter. Add the granulated sugar and whisk to combine. In a large mixing bowl, stir together flour, oat bran, baking powder, protein powder, and cocoa powder, just to combine. Pour the wet ingredient over the dry ingredients and stir together until the mixture is a thick, uniform batter. Add chocolate chips and stir to evenly distribute the chips in the batter. Spray a 12-cup muffin tin with nonstick cooking spray and divide the batter evenly among the muffin cups. Bake the muffins in the preheated oven until puffed and cooked through, 18 to 21 minutes. Cool completely before serving.
Clean Eating Yam Protein Muffins
Not only do yams help your digestion, but they are a great source of vitamins. Adding them to your daily snack can have huge nutritional benefits. Everyone loves a muffin, but these wont only satisfy your taste buds, but also all your body’s needs.
3 cups mashed yams
6 egg whites
2 scoops vanilla Syntrax Matrix protein
1 tablespoon cinnamon
2 teaspoons all spice
1 teaspoons baking soda
pinch of salt
Pierce 3-4 yams with a knife a few times and place in microwave for 10 minutes. Place cooked yams in mixer and mix until yams are mashed. The skin usually separates at this point and I take out about half the skin.
Add remaining ingredients and mix well. Place mixture in muffin tins and bake for 20 minutes at 350.
Almond Raspberry Jam Muffins (low carb & gluten free!)
These jam drenched beauties are a medley of flavors and protein nutrition and is a great way to reinvigorate your day with a healthy snack. Bake these scrumptious snacks in under an hour and have tasty and healthy treats packed with protein for the rest of the week!
3 cups almond flour
1/3 cup unflavored Syntrax Matrix protein powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoons salt
1/2 cup butter, softened
1/2 cup granulated erythritol (I used Swerve)
3 large eggs, room temperature
1 teaspoon almond extract
20 drops stevia extract
1/2 cup almond milk
1/4 cup Raspberry Chia Seed Jam or other sugar-free raspberry jam
Preheat oven to 325F and line a muffin tin with paper liners. In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda, and salt. Set aside. In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time. Beat in almond and stevia extracts. Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined. Fill each muffin cup to about 1/3 full with batter and create a small well in the center of each. Spoon 1 tsp raspberry jam into well, then top with remaining muffin batter. Sprinkle with sliced almonds. Bake 25 to 30 minutes, or until tops is golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, transfer to a wire rack to cool completely.