High Protein Cranberry Muffins
Give your mornings a delicious and nutritious boost with these High Protein Cranberry Muffins! Packed with the wholesome goodness of whole wheat flour, tangy Greek yogurt, and a protein-packed punch from vanilla protein powder, these muffins are the perfect guilt-free treat to keep you fueled throughout the day. Sweetened naturally with a touch of maple syrup and bursting with juicy fresh or frozen cranberries, each bite is a delightful balance of tart and sweet. The addition of warm cinnamon spice and crunchy chopped walnuts takes these muffins to the next level, making them a satisfying option for breakfast, a post-workout snack, or a healthy afternoon pick-me-up. Ready in just 35 minutes, these high-protein muffins are easy to make and perfect for meal prep. Whether you’re looking for a healthier baked good or a creative way to up your protein intake, these cranberry muffins are the perfect solution!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.75 cups Vanilla protein powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 1 cup Greek yogurt (plain, non-fat)
- 0.5 cup Unsweetened almond milk
- 0.3 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen cranberries
- 0.5 cup Chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together whole wheat flour, vanilla protein powder, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, beat the eggs lightly. Add Greek yogurt, almond milk, maple syrup, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
Fold in the cranberries and chopped walnuts into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy your high protein cranberry muffins as a nutritious treat!
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 92.9 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1258 mg | 97% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
