Strawberry Chocolate Protein Packed Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 137.3
- Total Fat: 2.2 g
- Cholesterol: 7.5 mg
- Sodium: 67.0 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.3 g
- Protein: 4.2 g
View full nutritional breakdown of Strawberry Chocolate Protein Packed Muffins calories by ingredient
Introduction
Adapted from Sally's Baking Addiction Adapted from Sally's Baking AddictionNumber of Servings: 12
Ingredients
-
1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips
2 scoops vanilla whey protein powder
Tips
Read more from the source: http://sallysbakingaddiction.com/2013/01/03/skinny-strawberry-chocolate-chip-muffins/#ixzz2XC8Qyl7s
Directions
Preheat oven to 350F degrees. Spray muffin pan with nonstick spray.
In a big bowl, lightly toss the flour, baking soda, protein powder and cinnamon.
In a smaller bowl, mix both sugars and the applesauce until together until well blended. (No lumps!) Add the beaten egg white. Pour the wet ingredients into the dry mixture and stir until just combined. Overmixing will give you tough muffins!
Next, fold in the strawberries and chocolate chips.
Split the batter evenly between 12 muffin tins. Bake for 17-20 minutes. Toothpick test the muffins for doneness.
Muffins stay fresh in an airtight container at room temperature for several days. Muffins can be frozen.
Serving Size: Makes 12 regular sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHERRYLEMON.
In a big bowl, lightly toss the flour, baking soda, protein powder and cinnamon.
In a smaller bowl, mix both sugars and the applesauce until together until well blended. (No lumps!) Add the beaten egg white. Pour the wet ingredients into the dry mixture and stir until just combined. Overmixing will give you tough muffins!
Next, fold in the strawberries and chocolate chips.
Split the batter evenly between 12 muffin tins. Bake for 17-20 minutes. Toothpick test the muffins for doneness.
Muffins stay fresh in an airtight container at room temperature for several days. Muffins can be frozen.
Serving Size: Makes 12 regular sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHERRYLEMON.