Ideal Protein Wildberry Muffins

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 190.9
  • Total Fat: 9.5 g
  • Cholesterol: 9.5 mg
  • Sodium: 461.3 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 20.1 g

View full nutritional breakdown of Ideal Protein Wildberry Muffins calories by ingredient


Yummy! Equals 2 servings. Half the recipe is 1 IP food & 2 tsp oil allotment Yummy! Equals 2 servings. Half the recipe is 1 IP food & 2 tsp oil allotment
Number of Servings: 2


    Dry Ingredients:
    Ideal Protein Wildberry Yogurt Drink
    Ideal Protein Crispy Cereal
    1 tsp Splenda
    1/2 tps Cinnamon
    dash ground cloves
    1 tsp Baking Powder

    Wet Ingredients:
    40 grams Liquid Egg whites (2 Tbsp + 2 tsp)
    4 tsp Coconut Oil
    1/2 tsp Lemon Juice
    50 grams or 3 Tbsp + 1 tsp Water

    Cooking Spray


After cooling, I weigh the muffins to ensure an even division. If the total is 154 grams then I try to measure 77 grams for 3 muffins. Ta Dah!

These freeze well (thaw them in the fridge for about 12 hours when ready) & store in the refrigerator very well. Out of the frig, toss in your microwave for 20 seconds.


Preheat oven to 350 degrees. Spray a muffin tin with the cooking spray (you will only use 6 of the holes).

Powder your cereal using a rolling pin over an unopened package of crispy cereal or use a clean coffee bean grinder. In a bowl, mix all of the dry ingredients. In another bowl, mix all of the wet ingredients. Pour the wet ingredients into the dry & carefully mix. Add a few dribbles of water if needed to obtain the consistency of a brownie batter. Divide batter equally among 6 muffins.

Bake for 11 to 13 minutes (timing is for a convection oven set at 350 degrees). Remove muffins to a cooling rack.

Very yummy!!

Serving Size: Makes 6 muffins. Serving size is 3 muffins

Member Ratings For This Recipe

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    Very Good
    Used mini-cupcake maker - makes 10 - 4/16/17