Protein Muffins

March 03, 2021

Nutrition (per muffin)

• Calories: 163
• Protein: 11g
• Carbohydrates: 21g
• Fat: 4g

Nutrition based on official UK product labels: Optimum Nutrition Hydro Whey, McDougalls Plain Flour, Fage 0% Greek Yogurt, Tesco Medium Free Range Egg, Billingtons Light Brown Sugar, Tesco Semi Skimmed Milk, Dr. Oetker Baking Powder, Dr. Oetker Madagascan Vanilla Extract. Actual values may vary depending on brands and additions. Nutrition is for plain muffins — adjust values if you add fruit, chocolate, etc.

Ingredients

• 60g Optimum Nutrition Hydro Whey Vanilla Bean
  Substitute: Any flavoured or unflavoured whey protein
• 120g McDougalls Plain Flour
  Substitute: Oat flour for gluten-free
• 100g Fage Total 0% Greek Yogurt
  Substitute: Skyr or plain quark
• 60ml Tesco British Semi Skimmed Milk
  Substitute: Any plant milk
• 60g Billingtons Light Brown Sugar
  Substitute: Sweetener blend (adjust to taste)
• 1 Tesco Medium Free Range Egg (52g, weighed out of shell)
  Substitute: Flax egg for vegan (texture will change)
• 1.5 tsp (7g) Dr. Oetker Baking Powder
• Pinch of salt
• 1 tsp (5g) Dr. Oetker Madagascan Vanilla Extract (optional)
• Optional add-ins: 60g blueberries, chocolate chips, nuts, or diced apple

Instructions

1. Preheat oven to 180°C (160°C fan). Line or spray a muffin tin (8 wells).
2. Wet mix: Whisk together Greek yogurt, milk, sugar, egg, and vanilla until smooth.
3. Dry mix: Fold in protein powder, flour, baking powder, and salt. Mix until just combined.
4. Add-ins: Gently fold in any extras (fruit, chocolate, etc.).
5. Bake: Divide batter evenly into muffin tin (about 62g raw mix per muffin). Bake 16–20 minutes until tops are golden and a toothpick comes out clean.
6. Cool on a rack. Enjoy warm or at room temperature.

Serving Ideas

• Try with nut butter, Greek yogurt, or fruit compote
• Store in an airtight container up to 3 days

Portioning Tip

Each muffin should weigh about 62g (raw batter) before baking for accurate nutrition and batch size.
After baking, each muffin will typically weigh around 56g due to moisture loss in the oven.
Use a kitchen scale for best results.

All macros calculated using official UK food labels for every ingredient. Adjust for substitutions or different brands as needed.

Allergy/Intolerance Warning:
This recipe contains milk (lactose), whey protein (milk), wheat (gluten), and eggs.
If you have a food allergy or intolerance (e.g. lactose intolerance, gluten sensitivity, egg allergy), please read ingredient labels carefully and substitute where appropriate.
For severe allergies, always consult your doctor or dietitian before making or consuming recipes with new ingredients.