Delicious Protein-Packed Muffins: Your Pre-Gym Secret Weapon!

Hey there, muffin lovers! Are you ready to whip up something scrumptious that fuels your workouts? These muffins are one of my go-to meals before hitting the gym! Depending on the day, I’ll grab one of two flavors before my workout. Top it off with a good whey drip, and buddy, these are what dreams are made of! I go to sleep looking forward to these in the morning!

Why These Muffins Rock!

I use a 1 to 1 flour blend, which is mainly a mix of brown and white rice. But guess what? You can totally substitute oat flour, and the recipe will come out just as good! How awesome is that?

Nutrition Breakdown

Now, let’s talk nutrition! The values below are based on exact measurements from varying brands. Your batch could differ depending on the products you use, so always check the labels yourself!

For the whole batch (I use a 12-muffin tin), here’s what you’re looking at:

• Calories: 2,532

• Protein: 130.8g

• Carbs: 380.4g

• Fat: 56.4g

  
  

Ingredients You’ll Need

Dry Ingredients

• 370g 1 to 1 flour

• 110g stevia (or sweetener of choice; you may need to adjust the amount)

• 100g whey protein powder (I use Ghost Chip's Ahoy)

• 3 tsp baking powder or 1 tsp baking soda

• 1/4 tsp salt

  
  

Wet Ingredients

• 4 eggs

• 8 oz Chobani zero sugar vanilla (or any other zero sugar or low sugar Greek yogurt; you can also use Chobani protein with zero sugar for a higher protein content—just adjust nutrition accordingly)

• 2 tsp vanilla extract

  
  

Add-Ins

• Almond milk (as needed to get the right consistency, usually around 50g or so)

• 84g zero sugar chocolate chips (I use Lily's no sugar added)

  
  

Let’s Get Baking!

1. Preheat your oven to 400 degrees.

2. Grease a 12-muffin tin with a little butter (just enough to grease; we don’t want globs of butter in the cups).

3. In a mixing bowl, add the dry ingredients.

4. Mix with a fork to avoid clumping.

5. Add in the wet ingredients and mix until all dry ingredients are incorporated.

6. If needed, slowly add almond milk to get the right batter consistency.

7. Fold in the chocolate chips.

8. Divide the batter into the 12-muffin tin.

9. Bake for 12-15 minutes (depending on your oven; mine is a bit unreliable, so it takes more like 15-20 minutes. Keep an eye on them around the 12-minute mark!).

10. Remove from the oven and set on a wire rack to cool a little bit (they're best while hot!).

11. Store in a sealed container for 5-6 days (mine have never lasted that long because they get eaten so quickly, but with these ingredients, I wouldn’t push past 6 days).

The Perfect Finish!

Before I dig into mine, I heat them in the microwave for 30-45 seconds (depending on your microwave—much like my oven, it can be a bit temperamental!). Then, I mix about 10-15g of protein powder with a little almond milk to create an icing consistency and drizzle that over the muffin! DELICIOUSNESS!

Get Creative!

You can add sprinkles, PB chips, honey, cinnamon, and so many other flavors to the batter to change up the taste of these muffins! You’ll never get tired of them!

Keep Following Along!

Make sure to keep following along for more protein-inspired meals and snacks! Also, be sure to check out our menu for meal prep. The menu will be growing more and more as we continue to expand!