Mochaccino Protein Muffins
Sometimes, starting the week can be a total drag. If we've learned anything about the best ways to get rid of laziness, it's that meal prepping will help you be efficient and keep you on track without the hassle throughout the week. With breakfast being an important meal in most diets, we've got a slew of new recipes to share with you using our proteins. Since we're feeling a little bit slower starting this week, we're featuring these easy-to-bake, deliciously sweet, low-fat protein muffins featuring our coffee-infused protein, Precision Cafe Mochaccino.
Prep time: 20 minutes
Bake time: 15 minutes
(Makes about 9 muffins)
Ingredients:
  • 2 scoops BioHealth's Precision Cafe Mochaccino
  • 1 cup flour of choice
  • 2 tbsp coconut palm sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 cup Greek yogurt 2%
  • 1 egg
  • 1/4 cup applesauce, unsweetened
  • 1 tsp vanilla

Optional Crumb Topping Ingredients:

  • 1 tsp coconut palm sugar
  • 1 tsp cinnamon
  • 1/2 tsp butter

Directions:

1. Preheat your oven to 375°F. Grease a muffin tin with coconut oil or butter instead of using any paper liners.

2. In a mixing bowl, combine all dry ingredients: protein, flour, coconut palm sugar, baking powder, baking soda, salt and cinnamon.

3. Using a mixer or a hand mixer, combine all wet ingredients: yogurt, egg, applesauce and vanilla. Mix at medium speed until smooth. Add dry ingredients and mix until all incorporated.

4. Spoon batter among 9 muffins. Top each an equal amount of crumb topping if desired. Bake for 15 minutes. Allow to cool 5 minutes in the tin before removing. Serve warm or in an air-tight container. 

Directions for optional crumb topping:

In a small bowl, combine the dry topping ingredients. Cut the butter into small pieces and then add to the dry ingredients. Mix with a fork until the butter has formed into small balls. 

Make this in advance or the day of for a deliciously sweet breakfast muffin!

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