RASPBERRY PROTEIN PANCAKE MUFFINS

December 23, 2015

RASPBERRY PROTEIN PANCAKE MUFFINS

Need an easy breakfast idea? Even easier than protein pancakes? How about protein muffins made from pancake mix? I love these Raspberry Protein Pancake Muffins because they’re grab and go… no waiting around for my pancakes to cook! Make a batch or two and you’re set for the entire week. This recipe is not only easy, it’s protein-packed, low fat, low sugar, and low calorie (only 113 calories per muffin)!

This recipe recently got a makeover with NEW photos and a couple small tweaks to make them even better 😉 The original recipe called for water in place of the unsweetened applesauce and only one tablespoon of coconut oil. These are ridiculously moist and fluffy – just like bakery muffins!

The base of this recipe is gluten-free pancake mix with Quest Protein Powder in Vanilla Milkshake. You can really use any brand of pancake mix that uses a flour that measures 1:1 like wheat flour (such as oat flour or rice flour, not almond or coconut flour!).

Which type of whey is best for baking?

Any whey protein should work in this recipe, but some work better than others. Whey blends combining whey isolate, casein, and milk protein work best for baking! Whey concentrate would be my second choice. Whey isolates are the absolute worst for baking! They tend to make baked goods spongey and dry because they have zero fat. This said after 5 years of baking with various whey protein brands…

Sweetener substitutions

For a little extra sweetness, I added my favorite organic, calorie-free stevia blend that’s twice as sweet as sugar. Feel free to use any sweetener you like! Keep in mind, if you use erythritol, monk fruit, baking stevia or another sweetener that measures 1-to-1 like sugar, you’ll need twice as much (two-thirds cup). Feel free to use coconut sugar or raw sugar but this will significantly increase the calories and sugar.

Other substitutions

This recipe also calls for nonfat plain Greek yogurt, unsweetened applesauce, and vegan buttery spread. The unsweetened applesauce can be swapped out for additional yogurt or vice versa, though this will change that perfect texture! Also, the buttery spread can be replaced with coconut oil, avocado oil, or any other vegetable oil. Instead of one whole egg, you can use egg whites, a flax egg or vegan egg replacer.

This recipe is super versatile! Try other berries instead of raspberries, pumpkin in place of applesauce, dark chocolate chips or nuts instead of white chocolate chips, even throw in some raisins or dried cranberries… whatever your heart desires!

Here’s the printable recipe for these Raspberry Protein Pancake Muffins. I hope you will rate and comment below if you try them 🙂

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Raspberry Protein Pancake Muffins

These scrumptious protein muffins made from pancake mix are gluten-free, high protein, low fat, and easy to make! Perfect for meal prep.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 large muffins
Calories 174kcal

Ingredients

  • 1 cup (120g) gluten-free pancake mix* I used Kodiak Cakes gluten-free mix
  • 1/2 cup (60g) vanilla whey protein blend* I used Quest protein in Vanilla Milkshake
  • 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1/2 cup (4 oz.) nonfat plain Greek yogurt*
  • 1/2 cup unsweetened applesauce*
  • 1 large whole egg*
  • 2 tbsp. vegan buttery spread melted
  • 1/2 tsp. vanilla extract optional
  • 1/2 cup raspberries fresh or frozen
  • 1/4 cup (2 oz.) white chocolate chips optional

*See blog post for substitutions.

    Instructions

    • Preheat oven to 375 degrees F.
    • Whisk together dry ingredients (through sweetener) in a medium mixing bowl.
    • Add wet ingredients (through vanilla) and mix just until no lumps appear (don't overmix).
    • Gently fold in raspberries and white chocolate chips (optional).
    • Use silicone muffin liners (recommended) or coat six wells of muffin pan with cooking spray and fill to the brim with batter.
    • Bake 18-23 minutes until center is just barely set to the touch (over-baking = dry muffins).
    • Store in the fridge in an airtight container up to a week or in the freezer up to one month.

    Notes

    Calories (per muffin, minus optional ingredients): 174kcal, Fat: 5.4g, Sat fat: 1.5g, Carbs: 18g, Fiber: 3g, Sugar: 4g, Protein: 14g, Sodium: 241mg




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