High Protein Muffins Recipes

10 HEALTHY HIGH-PROTEIN MUFFINS

10 Healthy High-Protein Muffins image

These healthy high-protein muffins are the perfect way to start the day! From sausage and egg to chocolate to quinoa, these muffins will keep you going all day long.

Provided by insanelygood

Number Of Ingredients 10

Ingredients

Sausage and Egg McMuffin
Carrot Cake Protein Muffins
Lemon Raspberry Protein Muffins
Chocolate High Protein Muffins
Vegetable Quinoa Egg Muffins
Quinoa Coconut Banana Muffins
Peanut Butter Protein Muffins
Chocolate Chip Pumpkin Protein Muffins
Chocolate Chip Zucchini Protein Muffins
Blueberry Banana Protein Muffins

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a high-protein muffin in 30 minutes or less!

Nutrition Facts :

HEALTHY PROTEIN MORNING GLORY MUFFINS

Healthy Protein Morning Glory Muffins image

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

Ingredients

1 fresh pineapple - peeled, cored, and sliced
4 carrots, trimmed
3 zucchini
1 cup quinoa
2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 pinch nutmeg
1 cup applesauce
1 cup nonfat Greek yogurt
½ cup white sugar
3 eggs
1 tablespoon coconut oil
1 tablespoon vanilla extract
½ cup hempseed
½ cup raisins

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

HIGH PROTEIN BRAN MUFFINS

High Protein Bran Muffins image

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

Ingredients

2 1/2 cups bran flakes
1 1/2 cups raisins
1 3/4 cups milk
1 cup whole wheat flour
1 cup soy flour
1 cup toasted wheat germ
4 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
3/4 teaspoon salt
4 eggs
2/3 cup honey
2/3 cup light cooking oil (not olive oil, I like sunflour or safflower oil)
1/4 cup dark molasses

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

HIGH PROTEIN MUFFINS

High Protein Muffins image

These are delicious! I got the recipe from an old '70s high-fiber cookbook. Try changing the nuts, or substituting raisins or apricots for the dates!

Provided by Young Structural

Categories Quick Breads

Time 35m

Yield 18 Muffins

Number Of Ingredients 11

Ingredients

2 cups soy flour
1 cup nonfat dry milk powder
1/4 teaspoon salt
1 tablespoon baking powder
1 cup chopped almonds
1 cup chopped dates
3 eggs
3 tablespoons oil
1 grated orange, rind of
3/4 cup orange juice
3 tablespoons honey

Steps:

Preheat oven to 350 degrees F.
Sift together, in a large mixing bowl, the soy flour, dry milk powder, salt and baking powder.
Stir in the nuts and dates.
In a second bowl, beat together the eggs, vegetable oil, orange rind, orange juice and honey.
Add the egg-orange juice mixture to the dry ingredients and stir just until all the dry ingredients are moistened.
Do not over stir.
Spoon the batter into oiled or buttered muffin cups (2/3 full) and bake for 25 minutes, or until risen and slightly browned.

Nutrition Facts : Calories 187.2, Fat 9.3, SaturatedFat 1.2, Cholesterol 36.6, Sodium 167.7, Carbohydrate 19.4, Fiber 1.7, Sugar 13.9, Protein 9.1

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