Good, Better, Best Protein Muffins (3 Ways)

Ingredients

• 112 g Self-Rising Flour (sifted)
• 75 g Vanilla Whey Protein Powder (about 3 scoops, vanilla flavored)
• 7 g Coconut Flour (1 tablespoon, fine texture)
• 65 g Rol Sweetener (granular, zero‑calorie sweetener (e.g., erythritol))
• 3 packet Sweetener Packets (any zero‑calorie sweetener (e.g., Splenda))
• 1 tsp Pumpkin Pie Spice
• 1 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 0.25 tsp Salt
• 3 large Eggs (room temperature)
• 375 g Canned Pumpkin Puree (pure pumpkin, not pumpkin pie filling)
• 127 g Greek Yogurt (plain, nonfat)
• 5 ml Vanilla Extract (about 1 tsp)
• as needed Cooking Spray (to grease muffin tin)
• 1 tbsp Cinnamon Sugar Topping (mix 1 tbsp Rol sweetener with 1 tsp cinnamon)
• 28 g Fat-Free Cream Cheese (1 oz, softened)
• 28 g Greek Yogurt (for frosting) (1 oz, plain)
• 5 g Vanilla Whey Protein Powder (frosting)
• 5 g Vanilla Casein Protein Powder
• 1 packet Sweetener Packet (frosting) (any zero‑calorie sweetener)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together self‑rising flour, vanilla whey protein powder, coconut flour, Rol sweetener, sweetener packets, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt until evenly distributed and no clumps remain.

   Time: PT5M

2. Prepare Wet Ingredients

   In a small bowl, crack the three eggs, add canned pumpkin puree, Greek yogurt, and vanilla extract. Whisk until the mixture is smooth and there are no visible egg‑white streaks.

   Time: PT5M

3. Fold Wet into Dry

   Pour the wet pumpkin mixture into the dry bowl. Using a spatula, gently fold until just combined; the batter should be slightly lumpy but with no dry flour pockets.

   Time: PT2M

4. Prepare Muffin Tin

   Spray each cup of the metal muffin tin generously with cooking spray. Evenly divide the batter among the 12 cups, filling each about 2/3 full.

   Time: PT2M

5. Add Cinnamon‑Sugar Topping

   Mix 1 tbsp Rol sweetener with 1 tsp ground cinnamon. Sprinkle the mixture evenly over the tops of the batter‑filled cups.

   Time: PT1M

6. Bake Muffins

   Place the tin in a pre‑heated oven and bake at 350°F for 23 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden with a crunchy crust.

   Time: PT23M

   Temperature: 350°F

7. Cool Muffins

   Remove the tin from the oven and let the muffins sit for 5 minutes, then transfer them to a cooling rack and allow to cool completely (about 15 minutes) before frosting.

   Time: PT15M

8. Prepare Cream Cheese Frosting (Optional)

   In a small bowl, combine 1 oz fat‑free cream cheese, 1 oz Greek yogurt, 5 g vanilla extract, 5 g vanilla whey protein powder, 5 g vanilla casein protein powder, and one sweetener packet. Mix until smooth and free of lumps.

   Time: PT5M

9. Frost Muffins (Optional)

   Spread a generous dollop of the cream cheese frosting on each cooled muffin. Serve immediately or store as directed.

   Time: PT2M

Nutrition Facts

Calories

96

Protein

9 g

Carbohydrates

11 g

Fat

1.5 g

Fiber

2 g