Cranberry Eggnog Protein Muffins
Serves 1210 mins prep20 mins cook
Bright and sweet Cranberry Eggnog Protein Muffins made with a tarty twist from fresh cranberries. These healthy cranberry eggnog muffins use protein powder for sweetener and have no sugar or oil either! A great low calorie, low fat, high protein breakfast treat.
0 servings
What you need
Instructions
1 Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan). 2 In a large bowl, whisk together eggnog, applesauce, yogurt and eggs. 3 In another bowl, whisk whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, nutmeg and baking powder. 4 Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the muffins dense. 5 Place cranberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom. 6 Add cranberries to batter and fold to combine.Do not over-mix. 7 Divide the batter among muffin cups, filling about ¾ way to the top.Sprinkle on extra cranberries. 8 Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 15-17 minutes (total time 20-22 min).A toothpick inserted into muffins should come out dry. 9 Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.View original recipe