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5 from 1 vote

High-Protein, Sugar-Free Muffin Mix Recipe

This is the recipe for both the muffin mix base that you store in your pantry, and what you need to add to make a 12-count pan.
Course Breakfast
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 12-count muffins
Author Bonnie Hershey

Ingredients

  • 4 Cups Unbleached All Purpose Flour (600 g)
  • 1 Cup Almond Flour (100 g)
  • 1 Cup Shaklee Instant Protein (100 g) You can also use another baking protein of your choice or use 1 extra cup of flour--white or whole wheat.
  • 3 tspn Salt
  • 4 tspn Baking Soda
  • 4 tspn Baking Powder

Instructions

Create the Muffin Mix for Storage:

  • Mix all the ingredients together in a bowl with a whisk. (The whisk helps to break apart the chunks in the protein and get a uniform mixture.)
  • Store in an airtight container until ready to use.

To Bake 12 Muffins:

  • Prepare a muffin pan by greasing the bottom/sides or using silicone muffin cups.
  • Measure out 1 1/2 Cups muffin mix into a bowl.
  • Add 1/2 Cup melted butter, unsalted.
  • Add 2 eggs.
  • Add 1 Cup old-fashioned oats (NOT quick oats).
  • Stir together just until combined.
  • Add your choice of sweetener (I like using 3 mashed ripe bananas) and optional mix-in ingredients (ie. chocolate chips, nuts, etc).
  • Bake at 375 degrees for 18-20 minutes.