More Great Recipes: Gluten-Free | High Fiber | High Protein | Low Carb

Ann's Protein Muffins

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"I created these for my son Chris when he worked in the city and needed a healthy mid-morning snack that wouldn't cause weight gain."

Serves 12 | Prep Time 15 minutes | Cook Time 20 minutes

Why I Love This Recipe

When my son Chris began his first job in NYC he had long commutes. He had just lost a large amount of weight and wanted to take lunches and snacks that would help keep him satisfied and nourished but not put weight back on. I created these muffins for him. That was 10 years ago. He no longer works in the city and is now married and a dad and I still make and freeze these for him whenever I have extra bananas! He uses them at his morning break at work.

Ingredients You'll Need

1 cup flour—¾ cups quinoa flour and ¼ cup coconut flour; or 1/2 cup almond, 1/4 cup coconut and 1/4 cup millet, (or any combo of gluten free flours you like totaling 1 cup)

¾ cups quinoa flakes or organic old fashioned oats

1 scoop vanilla whey protein (or any protein powder you like)

1/2 cup unsweetened, flaked coconut

4 tsp. aluminum free baking powder

1 tsp. baking soda

1 tsp. Ceylon cinnamon

4 tbsp. Lakanto (natural sugar free, calorie free sweetener) or coconut sugar

1 tsp. sea salt (I use Himalayan Crystal salt)

¼ tsp. guar gum

Wet ingredients:

3 eggs (Omega-3) or pasture raised, cage free

4 tbsp. olive, avocado or coconut oil

3 mashed bananas or 1 cup unsweetened applesauce*

*Can also substitute 1 cup canned, organic pureed pumpkin


Combine wet and dry ingredients until thoroughly combined. You can add in wild blueberries, chopped frozen cherries, Chia seeds, cranberries, dried fruit, flax seeds, sesame seeds, pine nuts, walnuts or whatever add-ins you like.

Bake at 350 for 15-20 minutes for large muffins. Makes 12 large muffins. They freeze very well

Pairs Well With

They make a nutritious and delicious quick breakfast, a good morning snack or even healthy dessert.

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