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Spiced protein muffins recipe

Spiced protein muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins

If you aren't really a big fruit or nut fan, and are looking for something easy to stomach in the morning or pre/post workouts my protein muffins are the perfect combo to keep you going, feeling full and getting them grains. They still have a sweetness without refined sugar and they are high in protein, too.

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IngredientsServes: 12

  • 120g wholemeal flour
  • 125g plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 40g plain or vanilla-flavoured protein powder
  • 1 pinch salt
  • 2 teaspoons almond extract
  • 1 pinch ground ginger
  • 1/2 teaspoon vanilla extract (optional)
  • 120g unsalted butter, softened
  • 1 large egg
  • 100ml agave nectar
  • 300ml skimmed milk
  • 1 handful chopped nuts or raisins (optional)

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Line a muffin tray with paper cases.
  2. Combine both flours, baking powder, cinnamon and protein in a large mixing bowl.
  3. Add salt, almond extract, ginger and vanilla to the mix and stir.
  4. Add butter to the mixture and whisk on high with an electric mixer. Add the egg.
  5. The mixture will become very stiff, at this point add all the agave nectar and begin to pour the milk in equal intervals into the mix and whisk on high.
  6. Once everything is well combined it should run off the spoon at a slow/gooey pace. If the mixture seems too stiff, add more milk.
  7. Pour mixture evenly into 12 muffin cases and bake until a knife inserted in the muffins comes out clean, about 15 to 20 minutes.
  8. Leave to to cool and serve or packup for your next session.

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Healthy Ginger Spiced Banana Pear Muffins Recipe

Banana Pear Muffins are our favourite healthy on the go breakfast and snack during Fall and Winter.

You can prepare our quick & easy Pear and Banana Muffins at home in less than one hour.

Healthy Ginger Spiced Pear Muffins are a perfect breakfast or on the go snack. You can also serve them as a decadent dessert accompanied by scoops of vanilla ice cream, chopped nuts or fresh sliced pears.

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Save our Ginger Spiced Banana Pear Muffins recipe to Pinterest!


Dust off those muffin tins, because I have a ton of muffins for you to enjoy! Here are some of my favorites:

Cranberry Orange Muffins – These are a great way to use up leftover cranberry sauce at Thanksgiving!

Let’s make some Spiced Glazed Muffins!

Preparation Tips

Preheat the oven to 400 degrees F and coat 12 muffin tins with nonstick spray.

In raisin muffins, the dried raisins can pull moisture out of the batter. To avoid this issue, I soaked them in hot water first so they would be plump and juicy.

For the carrots, peel them and grate them.

Next, mix the dry ingredients together in a large bowl: whole wheat flour, all purpose flour, brown sugar, baking powder, salt, cinnamon, ginger, and ground cloves. Stir these well with a whisk. Then add in the raisins and grated carrots and stir well.

In a medium bowl, combine the mashed banana, soy milk, water, and oil. Mix this together with your whisk.

Add the liquid ingredients into the dry ingredients. Switch from a whisk to a wooden spoon, and stir just until the ingredients are combined. It is important not to overmix these.

Fill each muffin tin with a half cup of batter. Bake for about 16 minutes.

Cool for 5 – 10 minutes in the pan, and then remove and place on a cooking rack until completely cool.


How to make Pear Spice Muffins

These muffins are seriously super quick and easy to make! It all comes down to mixing together the wet ingredients, adding the dry ingredients and folding in the small chunks of pears. Easy peasy!

  • First, preheat your oven on 180'C/350'F and prepare your muffin pan with paper liners or by greasing it with a little bit of oil.
  • Peal, core and slice the Pear into very small cubes. If the pear chunks are too large, they will tend to sink down before the cakes start to bake.
  • In a large mixing bowl, whisk together the Eggs and Brown Sugar for about a minute. The mix should be slightly foamy.
  • Add the Canola Oil and Greek Yogurt and whisk them in until fully combined and smooth.

You should get a light, smooth batter.

Once all of the wet ingredients are combined, it is time to add the rest of the ingredients.

  • In a separate bowl, mix and sift together the Self-Rising Flour and the Spices (*).
  • Add theDry Ingredient Mix to the wet Ingredients and whisk together until smooth and no lumps remain. Try not to over-whisk the batter or it will result in a heavy, tough cake.
  • Lastly, add the pre-cut chunks of Pears. Using either a whisk or a spatula, carefully mix them into the batter until evenly distributed. Optionally, keep a little bit of Pear Chunks to top the muffins.
  • Pour the Muffin Batter into each Muffin Case. I like to use a small Ice Cream Scoop to do so, but you could use a simple spoon instead.
  • Either bake as is, or add the Pear and Cinnamon Sugar toppings before baking as explained below.

(*) This is optional and you could add them all directly to the wet ingredients, but I like to pre-mix them together first. This way, you make sure the spices are evenly distributed into the batter and avoid 'pockets' of dry ingredients.


You can adjust the amount of sugar down a bit if you like or replace part or all of the sugar with a product like stevia for a low sugar or sugar free apple muffin recipe.

You can also up the nutritional content by replacing at least 1/2 of the white flour with whole wheat flour. If you use whole wheat flour it is always best to sift it first. Sifting lightens up the texture of the flour and also removes the larger bits of bran that are still in the flour. This makes your muffins as light as if you had just used the white flour, but with more nutritional value.

Any way you make them this easy muffin recipe is a delicious and healthy treat.

As with all muffins, don’t beat the batter or over mix it. Muffins come out lighter and fluffier if you just mix the ingredients until they are well combined. Beating the batter will make it tougher.


Orange Chai Protein Muffins (Gluten-free)

Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.

Cardamom is best known for its stomach-soothing abilities, but it also contains an antiseptic that kills bacteria that can cause bad breath.

Cinnamon is a good ally in fighting respiratory infections due to its antibacterial, anti-inflammatory, and expectorant properties.

Coconut oil provides a boost of healthy fat that can energize and satiate.It is a strong antiviral, anti-inflammatory, and antibacterial food.

Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.

Ghee is a type of clarified butter that has had the milk solids removed. It is rich in fat-soluble vitamins A, D, E, and K.

Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. According to the ancient healing system of Ayurveda, ginger strengthens the immune system by helping to break down toxins in the body’s organs, thereby cleansing the lymphatic system.

Lakanto is a zero-glycemic, zero-calorie blend of monk fruit and erythritol that makes an excellent sugar substitute for low-carb recipes.

Orange juice – Orange is best known as being a good source of vitamin C, but is often overlooked for its other amazing benefits, such as supporting the immune system.

Orange zest – Be sure to use zest from organic oranges to avoid pesticide exposure.

Each scoop of Organixx Organic Bone Broth Protein powder contains 20g of gut-friendly protein and is loaded with collagen powder, glucosamine, and chondroitin to help increase joint mobility.


Vanilla Spiced Peach Protein Muffin Recipe

Ever since I realized after gaining the freshman 15 in college that regular muffins are no better for you than eating a slice of cake (especially the giant Costco ones), I’ve pretty much avoided ever eating them just in case I let myself get too used to including them in my regular coffee order.

So when I realized that it’s actually possible to make muffins healthy, you can imagine I was pretty excited about it. After all, muffins are great to grab when you’re in a hurry or need a quick breakfast or snack option—and since these ones use fresh, in season peaches, are packed with protein and will actually fill you up, you can actually feel good about eating them.

Here’s your vanilla spiced peach protein muffin recipe:

Ingredients:

1 cup oats
3/4 cup low fat cottage cheese
1/2 cup vanilla whey protein powder like this one
1 1/2 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking powder
1 egg
1/4 cup almond milk (or other milk)
1 large peach, pitted and chopped (about 1 1/4 cups worth)
2-3 dates, pitted (or your sweetener of choice)

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Preheat your oven to 350 F. Blend all ingredients together except for the peaches. Don’t forget to remove the pits from the dates before blending!

Add the peaches to the mixture, then pour the mixture into muffin cups (I used these silicon ones because they’re awesome), then stick them in the oven and bake for about 30 to 35 minutes or until slightly browned on top.

I like these muffins best warmed with a little Greek yogurt or almond butter spread on top, but enjoy them however you like! Just make sure to store any extras in the fridge since they contain dairy.


Macros (per 1/9th recipe):

Calories: 84
Protein: 7g
Carbs: 10g
Fat: 2g
Fiber: 1.5g


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These spiced apple muffins are the perfect autumn baking treat. Full of fresh apples and yummy spices, these muffins are perfect for lunchboxes, morning tea or for stocking up the freezer!

Ok ok I'm finally ready to admit it's autumn. I go through this battle every single year. I hold onto summer for as long as humanely possible i.e. until my toes start falling off because I am still wearing jandals even though it's under 10°C.

But I can't help it! As much as I think I like the idea of dressing warm and snuggling up inside with a hot drink I just don't like winter. I hate being cold, being stuck inside does not agree with me (or Sadie!) and I would just much rather be at the beach.

Click here to pin this to your baking recipes board on Pinterest to save it for later

Autumn however, I will make an exception for! The crisp mornings I can deal with, especially when I know they are going to turn into a beautiful sunny day. And when we have delicious treats like these spiced apple muffins, even better!

This is my standard, simple muffin recipe that I use as a base for everything - blueberry muffins, banana chocolate chip muffins and raspberry white chocolate muffins.

The only thing I have started doing differently is baking the muffins for the first 5 minutes at a hotter temperature (220°C) before turning down the oven to 180°C for the remaining time. This gives the muffins a bit of a boost to help them get that beautiful domed top that we are all looking for in a muffin!

Other than that, same easy recipe. Dry ingredients mixed into a bowl along with apple pieces and spices - I like chopping the apple into chunks so that you get a nice piece of apple in each bite.

Then add the wet ingredients, mix until just combined and bake!

They are the perfect autumn treat - especially while apples are in season - which we are heading off to pick today!



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