Vanilla Mint

I really can't believe I still have ideas for different types of muffins. I thought I covered all the varieties but I guess not because my brain keeps conjuring up ideas. After I made my husband the chocolate mint protein muffins I immediately wanted to make a vanilla mint chocolate chip protein muffins. Like I've said before I meant its really not one of my favorite flavors but my husband loves it so I go with it.

Ingredients:

1/2 C (ground) Oatmeal Flour
1/4 C Coconut Flour
2 TBSP Flax
1 TSP Baking Soda
1/2 C Vanilla Whey Protein Powder
1 tbsp Vanilla

1/4 tsp Peppermint Extract*
2 egg whites
1/2 C apple sauce
2 TBSP Coconut oil
1/4 C Almond Milk- Unsweetened Vanilla
1/2 C Dark Chocolate Chips

  ~If you're missing something, have no fear, for substitutions click HERE!

 

Step 1:

I sift all my dry ingredients together in a large mixing bowl. 

Sift the big flour chunks to out help the muffins to rise beautifully.

Step 2: 

Slowly add in your wet ingredients. Ensure to scrape sides and mix well.

Step 3: 

Pour those babies into either a well oiled or a cupcake lined pan.

I like to oil my pans with coconut oil :)
 

Step 4:

Bake @ 350 for 25 minutes.
Makes 4 Jumbo Muffins!


Let them cool for about 10 minutes then use a butter knife or spatula to gently remove them from the pan.

* taste the batter as you add the mint extract, so that your not overdoing it but it still has a nice mintiness. 

SO YUMMM!!   ENJOY!

Chocolate Mint Protein Muffins

So my Husband is such a mint lover. Chocolate and peanut butter comes first but chocolate and mint is a close second. I really haven't made many chocolatey-minty things because it's a very strong flavor and it doesn't go nice on my palette , which makes the work even more complicated. Never the less I went for it once again.

Ingredients:

1/2 C (ground) Oatmeal Flour
1/4 C Coconut Flour
1/4 C Cocoa Powder
2 TBSP Flax
1 TSP Baking Soda
1/2 C Chocolate Protein Powder
1 tbsp Vanilla

1/4 tsp Peppermint Extract
2 egg whites
1/2 C apple sauce
2 TBSP Coconut oil
1/2 C Almond Milk- Unsweetened Vanilla
1/2 C Dark Chocolate Chips

  ~If you're missing something, have no fear, for substitutions click HERE!

Step 1:

I sift all my dry ingredients together in a large mixing bowl. 

Sift the big flour chunks to out help the muffins to rise beautifully. If you don't care, don't sift. Honestly I rarely sift, that's just one more thing to do.

Step 2: 

Slowly add in your wet ingredients. Ensure to scrape sides and mix well.

Step 3: 

Pour those babies into either a well oiled or a lined pan.
  

I've been getting a little tired of oiling my pan to make muffins every week so this time I thought I'd try out some jumbo muffin pan liners. ... Let's just say I'm either going to find a better brand or I'm going to go back to greasing my pan.

Step 4:

For each muffin and took one Andes after dinner mint broke it in half and stuck it in the center as a nice little treat.

Bake @ 350 for 25 minutes.
Makes 4 Jumbo Muffins!

So I have tried making things before and the trick, I think, really is not overdoing the mint extract. Mint is a lot stronger than vanilla or almond extract therefore a little goes a really long way. I only used 1/4 tsp mint extract in the recipe and when the muffins finished they had a very strong mint flavor.

 These are quite refreshing!

ENOJY!!

 

Raspberry White Chocolate Protein Muffin

Raspberry and white Chocolate came to mind one day... EVERYONE knows these two are an AMAZING duo! So I began my adventure. The only thing I wish is that there was a natural white chocolate powder available.

Ingredients:

1/2 c Oat flour
1/4c Coconut Flour
1 tsp Baking Soda
1/2 c Vanilla Whey Protein Powder
2 tbsp ground Flax Seed
1/2 c Apple Sauce, Natural unsweetened
1/4 c unsweetened Almond Milk
2 Egg whites
2 tbsp Coconut Oil
1 c Raspberries, fresh or frozen
1/2 c White Chocolate Chips (optional)
1/2 c Dark Chocolate Chips (optional)
  ~If you're missing something, have no fear, for substitutions click HERE!

Step 1: I sift all my dry ingredients together in a bowl. If you want your muffins to rise beautifully, sift the big flour chunks out. If you don't care, don't sift.

 

Step 2: Add in all wet ingredients and blend away.

Step 3: Now add in the white chocolate chips and raspberries, I use frozen ones just cause its easy an always available but fresh works great too.  Blend until the berries are mashed a little. then pour into muffin pans.

**Make sure you oil your pan very well, I use coconut oil, then pour the batter in.

Bake at 350 F for 25 mins or until a toothpick comes out clean.

Nutrition facts:

Serving size 1 Jumbo Muffin, 4 Servings
Calories: 208
Carbs:     18
Fat:         12
Protein:   12
Sugar:     8
Fiber:      5

It's not so bad when you compare it to a Starbucks Raspberry Scone or a Raspberry Muffin ...


I LOVE these!

ENJOY!!

German Chocolate Protein Muffin

Its Protein  Muffin baking day again and my husband wanted chocolate AGAIN... trust me, I don't blame him but I need new muffins to blog about. So sneaky me... what kind of chocolate can I make that will be tasty and different... OH I got it! Coconut DUH! the other thing I LOVE! So I went to work! German Chocolate it is!

 

Ingredients:

 

1/2 C (ground) Oatmeal Flour
1/4 C Coconut Flour
1/4 C Cocoa Powder
2 TBSP Flax
1/2 C Stevia
1 TSP Baking Soda
1/2 C Chocolate Protein Powder
1 TSP Vanilla
1 TBSP Coconut Extract
2 Egg whites

1/2 C Brewed Coffee
2 TBSP Coconut Oil
3/4 C Coconut Milk- Unsweetened
  ~If you're missing something, have no fear, for substitutions click HERE!

1: I sift all the dry ingredients together in a bowl. If you want your muffins to rise beautifully, sift the big flour chunks out. If you don't care, don't sift.

 

2: Next add in all wet ingredients and blend away! Make sure to scrape the sides of the bowl as it mixes so it all combines nicely.

 


**Freshly brewed coffee in any chocolate cake is such a good little secret!  So don't forget it!

Also, don't forget to grease your Jumbo muffin pan for cupcake pan very well with coconut oil! 

Makes 4 heaping jumbo muffins Or more cupcakes. for accurate nutrition facts, fill all 6 slots, for small jumbo muffins.

Bake @ 350 F for 20 Minutes or until toothpick comes out clean!

Let them cool.

Now with German Chocolate cake I HAD TO make a topping! Of COURSE! Now its your choice to use it or not but for my Husband I make it! It helps with his sneaky sweet tooth, and boy does he have one!

 

Topping:

1 tbsp coconut oil
1/4c Pecans
1/4c Coconut Shreds
1/4c Coconut Milk
1/8c Honey
1 Beaten egg yolk
1/2 tsp Vanilla extract
Dash of Cinnamon

1: Add coconut oil and pecans to a pan and toast on med-low heat for about 5 minutes.

2: Beat the Coconut Milk, egg Yolk and Vanilla in a small dish.

3: Add coconut shreds, honey, and egg, vanilla and coconut milk mixture. Reduce and wait for it to get sticky. About 10 minutes. Add more honey for more sweetness... but its sweet enough for me.

4: Let it cool slightly, then top the muffins!

 

 

*BAM! Now compare that the next time you want to pick a store bought muffin! 

ENJOY!  

 

Nutrition Facts- 1 Muffin

(not including the frosting)

Servings 6.0
Amount Per Serving
Calories 169
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 6 g	30 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 1 g	0 %
Sodium 294 mg	12 %
Potassium 166 mg	5 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 5 g	18 %
Sugars 3 g
Protein 10 g	19 %
Vitamin A	0 %
Vitamin C	9 %
Calcium	1 %
Iron	45 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

 

Carrot Cake Protein Muffins

Who doesn't love carrot cake!? Well its that time to make a new creative batch of muffins!! Spring is right around the corner and all these thoughts about Easter has gotten me in the mood for something light tasty and holiday-ish!! I've made these carrot cake ones before but this time I tried something different, AGAIN... Couldn't help my self but I have discovered something new about this muffin making that I didn't quite notice at first... I sometimes use plain yogurt in my recipes, which I LOVE the flavor and moisture it gives... but sometimes if I don't have any on hand I use more milk. 

 

Ingredients:

1/2 c Oat Flour
1/2 c Coconut Flour
1/2 c Vanilla Whey Protein Powder
2 tbsp Ground Flax
1 tsp Baking Soda
1/4 c Stevia in the raw
1/4 tsp Allspice
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1 c finely grated Carrots- about 3 med carrots
1 tbsp Honey or Agave
1/2 c Egg Whites
1-1/4 c Almond Milk
1/2 c chopped pecans (optional)
  ~If you're missing something, have no fear, for substitutions click HERE!

Finely grate carrots and set aside

 

Blend all dry ingredients in a bowl then slowly add wet ingredients.

Blend well ensuring to scrape the sides.

Finally add grated carrots and nuts. Blend. 

Oil your muffin pan. I usually use coconut oil because I love the flavor but light olive oil works too.
Fill pan and bake.

350° for 30 minutes or until a tooth pick comes out clean.

Makes 4 heaping jumbo muffins Or more cupcakes. For accurate nutrition facts, fill all 6 slots, small jumbo muffins.

 Or you can use this same recipe to make a loaf cake or bread.  

If your interested in topping them with a cream cheese frosting you can use a healthy substitute.
Vanilla protein frosting made with Greek Yogurt and Vanilla Whey Protein Powder! Yum!! Click for Recipe Here!

Enjoy these light decadent treats!

Nutrition Facts -1 Muffin

Servings 6.0
Amount Per Serving
Calories 227
% Daily Value *
Total Fat 10 g	15 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 1 g	0 %
Sodium 362 mg	15 %
Potassium 244 mg	7 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 8 g	31 %
Sugars 7 g
Protein 15 g	31 %
Vitamin A	4 %
Vitamin C	26 %
Calcium	2 %
Iron	100 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

Double Dark Chocolate Protein Muffin

 

Yes, I know this will be a little bit of bragging, but I kind of cant help it. You know how for your whole life you get that plain-ole box cake mix for your birthday or grocery store chocolate cake... Honestly, since I was a kid I always always hated the grocery store or boxed chocolate cake. So many years ago I decided I was going to bake my own chocolate cake... and let me tell you! OHHH BOY, I have never had any chocolate cake that could compare to mine. Of course at that time I made bad chocolate cake, full of sugar and bad fat's, but that changed FAST. With all this healthy baking and making my husband protein muffins as a post workout snack, of course, a chocolate protein muffin was on the top of the list!
I took my chocolate cake recipe altered that and made it a healthy, protein infused, fabulous Chocolate Muffin!

Ingredients:

1/2 C (ground) Oatmeal Flour
1/4 C Coconut Flour
1/4 C Cocoa Powder
2 TBSP Flax
1/8 C Stevia
1 TSP Baking Soda
1/2 C Muscle Milk Chocolate Protein Powder (1 Scoop)
1 TBSP Vanilla
2 egg whites
1/2 C apple sauce
1/2 C Brewed Coffee
2 TBSP Coconut oil
1/2 C Almond Milk- Unsweetened Vanilla
1/2 Nuts
1/2 C Dark Chocolate chips
  ~If you're missing something, have no fear, for substitutions click HERE!

First, I sift all my dry ingredients together in a bowl. If you want your muffins to rise beautifully, sift the big flour chunks out. If you don't care, don't sift.

 

Next add in all wet ingredients and blend away! Make sure to scrape the sides of the bowl as it mixes so it all combines nicely.

Freshly brewed coffee very works well for this, definitely don't skimp on this part!

Now add in your dark chocolate chips!! MMMM Double Chocolate! 

Don't forget to grease your Jumbo muffin pan for cupcake pan very well with coconut oil! 

Makes 4-5 Jumbo Muffins! 

Bake @ 350 F for 30 Minutes or until toothpick comes out clean!

This is my Husbands 2nd favorite muffin, it right behind the Chocolate Peanut Butter...Sometimes I wonder if he knows what his favorite one is. EVERY TIME I make a batch he says they're his favorite so who knows. This recipe can be made into a CAKE, Yes A cake minus the chocolate chips... Anyhow, my husband hates cake but this recipe turned him into a Tabitha Cake Lover... hehehe

ENJOY!  

 

Banana Protein Muffin

Growing up my Granny made the absolute best banana bread ever! As I became more and more of a health nut the banana bread recipe slowly changed to a healthier version and now its a banana protein bread/Muffin! ~I'm not sure but never mentioned before but of course all these muffins recipes can be made into bread recipes just putting it in a loaf pan, easy!~

Of all the muffin recipes I make I think this one is my favorite because it reminds me of my Granny! And truly, Who doesn't love a Banana Walnut Muffin!?

Ingredients:

1/2 C (ground) Oatmeal Flour
1/4 C Coconut Flour
2 TBSP Flax
1 TSP Baking Soda
1 TSP Cinnamon
1/2 C Vanilla Whey Protein Powder (1 Scoop)
1 TBSP Vanilla Extract
3 egg whites
1 Large Mashed Banana (2 medium) When in doubt use 2! MMMM...
2 TBSP Coconut Oil

1/2 C Almond Milk- Unsweetened Vanilla
1/2 Walnuts
1/2 C Dark Chocolate Chips (optional)
  ~If you're missing something, have no fear, for substitutions click HERE!

Step 1: Mash banana(S) with a blender.

Step 2: Sift in all the dry ingredients together into the mixing bowl. If you want your muffins to rise beautifully, sift the big flour chunks out. If you don't care, don't sift.

 

Step 3: Add in all the rest of your wet ingredients and blend away!!!

Take a taste sample with your finger... MMMM
Scrape sides and blend again! 

Step 4: Now you get to choose if you want to add NUTS! Walnuts are perfect for these! OOOOH and dark chocolate chips! I use Ghirardelli 60% Cocoa Chips.

**Make sure you oil your pan very well, I use coconut oil, then pour the batter in! Don't forget tolick the bowl!

Step 5: Bake at 350F for 30 mins or until a toothpick comes out clean.

Step 6: Best step of all.... ENJOY!!

Peanut Butter Protein Muffin

Yay! I had the opportunity to make a different batch of muffins!! 

Ever since I made the chocolate peanut butter muffin that's all my husband ever asks for but this time I told him "you don't get just chocolate peanut butter I need to do different ones!" "so how about peanut butter ones?" I asked and of course he couldn't resist. 

I have so many ideas in my head but I can only make so many of them at a time. Nick loves to take muffins to work so as a post workout snack, so that's why I get to practice my protein muffin baking skills.

Ingredients:

1/2 C (ground) Oatmeal Flour
1/4 C Coconut Flour
2 TBSP Flax
1 TSP Baking Soda
2 TBSP PB2
1/2 C Vanilla Whey Protein Powder (1 Scoop)
1 TBSP Vanilla
2 egg whites
1 TBSP Honey
2 TBSP Peanut butter
1/2 C apple sauce
2 TBSP Coconut oil
1/2 C Almond Milk- Unsweetened Vanilla
1/2 Nuts (optional)
1/2 C Dark Chocolate chips (optional)
  ~If you're missing something, have no fear, for substitutions click HERE!

Step 1: I sift all my dry ingredients together in a bowl. If you want your muffins to rise beautifully, sift the big flour chunks out. If you don't care, don't sift.

 

Step 2: Add in all wet ingredients and blend away

Step 3: Now you get to choose if you want to add extra calories...dark chocolate chips, or nuts. I use Ghirardelli 60% Cocoa Chip. Yes they aren't the best for ya... You really should add something with more cocoa content but they're for my husband's post workout snack. He burns it off. As a female I only eat 1/2 a muffin at a time, remember this is not a low calorie food, even though its healthy.  ...

**Make sure you oil your pan very well, I use coconut oil, then pour the batter in.

Bake at 350F for 30 mins or until a toothpick comes out clean.

Hehehe... do you see my FAVORITE coffe mug in the photo!? I got it from Paris Disney... ahhhh LOVE! 

ENJOY!! Its so good with Peanut Butter or Honey as a topping!