Replacing a portion of your flour in baked goods with protein powder can increase the protein content of your favorite recipes! I tried it with these protein chocolate chip muffins, and they turned out fantastic!Jump to Recipe
These muffins are 217 calories each, 32 g carbs, 7 grams protein, and 12 g fat.
If you want to get started baking with protein powder, try this recipe for Protein Chocolate chip muffins! When I started baking with protein powder, I did a little experimenting, and this is what I found.
- Use an unflavored protein powder. While I’m actually a fan of artificial sugars, some protein powders use sugar substitutes with terrible aftertastes. They also add a lot of fillers and preservatives. With the unflavored protein (at least some brands), their ingredient list is simply: whey protein and soy lecithin.
- Only replace 1/4 of your flour with protein powder. You can experiment with more after this, and it depends on the recipe, but I’ve had great success replacing 1/4 of the flour in my favorite recipes with protein powder.
- sugar + erythritol. I like using half and half to keep the calories low, but the flavor still good! The erythritol muffins have 217 calories, but they only go up to 255 if you use full sugar.
- cooking oil, I used canola oil, but you could also use vegetable oil.
- vanilla extract
- and lowfat buttermilk. Buttermilk is great for making a tender muffin.
Then for the dry ingredients I replace 1/4 of my flour with unflavored protein powder like Isopure. This powder contains only whey protein isolate. So, there’s no funky aftertaste. It has100 calories and 25 grams of protein per scoop. And finish off with baking powder, salt, and sugar free milk chocolate chips. Bake at 375 for 18 minutes and ENJOY
Protein Chocolate Chip Muffins
- 1/2 cup sugar
- 1/2 cup Zero calorie sweetener (erythritol)
- 1/2 cup canola oil
- 2 medium eggs
- 1/2 teaspoon vanilla
- 1/2 cup lowfat buttermilk
- 1 1/2 cup all purpose flour
- 1/2 cup Isopure Unflavored Protein
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 servings lilys sugar free milk chocolate chips
- Mix together the wet ingredients: Sugars, oil, eggs, vanilla and buttermilk till smooth.
- Gently Stir in flour, protein powder, baking powder, and salt just until moistened.
- Fold in the sugar free chocolate chips.
- Preheat oven to 375. spoon batter evenly into silicone muffin cups. Bake for 18 minutes, or until golden brown.
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