It is already Thursday and you’re feeling deprived. How many more salads do you have to eat this week? When can you eat sweets again? Why can’t muffins be as healthy as fruit? We’ve all been there. That’s why I have decided to venture into the baking world and come up with a recipe to satisfy my sweet tooth while staying true to a healthy diet (at least until Super Bowl Sunday!)
I have been practicing this recipe since last October and it’s been quite a journey. My first batch of high protein, low carb muffins came out tasting like cardboard! I experimented with different flours (quinoa, almond, whole wheat), different sugars, Greek yogurt vs ricotta cheese – you name it. After 3 months of mixing and matching ingredients, I am proud to say I have achieved a healthy but still delicious low carb muffin.
They are extremely simple to make. Just mix all dry ingredients first, add all wet ingredients and mix. Make sure not to over mix because they may not rise (it is okay if they deflate a little). I use a mini cupcake maker and it’s very effective. You plug it in, wait for it to heat up and spray it with cooking spray. I then use the ¼ measuring cup and pour that much batter. They are ready in 4:30 minutes! This recipe makes 4 batches of 4 cupcakes each.
If you can’t get your hands on this amazing cupcake maker, you can still use a muffin tin! Just pre heat the oven to 375 degrees, spray tin with cooking spray, pour batter approximately ¾ full and bake for 12-15 minutes. Be careful not to over-cook - since we are using so little flour and it’s all mostly protein powder they could end up rubbery. The trick is the timing.
It is a very simple recipe with delicious results. You can even top it off with a “healthy icing”. I like to make it with Greek yogurt, Truvia, cinnamon and vanilla protein powder. Whip it until it the consistency becomes icing-like, spread over the muffin and top with some savory berries!
This is the basic recipe. Feel free to play around with variations once you’ve mastered the foundation. I love lemon and poppy seed, banana and peanut butter (I used banana protein powder instead of vanilla and pb2 protein powder) and even just some plain blueberries will make these muffins the perfect snack to satisfy that sweet craving tooth.
Servings: About 16 mini muffins Serving Size: 1 muffin
Macros - Calories: 70 Fat: 1.1grCarbs: 4.6 (fiber1.4) Protein: 10gr
1 Cup of Pain Non-Fat Greek Yogurt
1 Large Egg (Cage free)
1/2 cup of Egg Whites
1 Tbsp of Organic Vanilla Extract
¼ cup Unsweetened Vanilla Almond Milk
3 tsp of Vitafiber (imo syrup is packed with fiber, can find it here)
1 tsp of baking soda
1 tsp of baking powder
¼ cup of unsweetened apple sauce
½ cup of Low carb baking mix (Bob’s Red Mill, you can buy here)
4 tbsp of Truvia or Splenda
1 tbsp of Cinnamon
A pinch of salt
Muffin Tin or Cupcake Maker (I use this one)