These muffins use egg white protein for structure and Greek yogurt for moisture, so they stay soft instead of rubbery, a common problem with protein baking.
Ingredients (12 muffins)
- 250 ml (1 cup) all-purpose flour
- 60 g (about 2 scoops) egg white protein powder
- 10 ml (2 tsp) baking powder
- 2 ml (1/2 tsp) salt
- 2 eggs
- 250 ml (1 cup) plain Greek yogurt
- 125 ml (1/2 cup) maple syrup
- 60 ml (1/4 cup) melted butter
- 5 ml (1 tsp) vanilla
- 250 ml (1 cup) blueberries
Method
- Heat the oven to 190 °C (375 °F) and line a 12-cup muffin tin.
- Whisk the flour, protein powder, baking powder and salt.
- Whisk the eggs, yogurt, maple syrup, butter and vanilla, then stir into the dry ingredients until just combined. Fold in the blueberries.
- Divide among the cups and bake 18 to 20 minutes, until a toothpick comes out clean.
- Cool 10 minutes in the tin, then on a rack.
Notes
- Do not overbake: protein batters dry out faster than regular ones.
- Freeze in a bag up to 3 months.
More: high-protein waffles and the cleanest protein powders in Canada.
From Rise Nutrition
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One-ingredient protein from Canadian egg whites. Ships from Canada · Free shipping over $45 · 30-day money-back.
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