After 3 attempts of making protein muffins, I finally got it down to a science (thanks to Sharpie and Kristian from Fit-Rx). I changed a few things from their recipe, and after making a few dozen and having people try them, I got really good feedback! So good that they want to know the secret ingredients to these muscle muffins. So here it is:
One cup of almond flour - I highly recommend it! Gluten free and 14g of protein per serving. Check it out here: AlmondPro
3 scoops of chocolate fudge brownie Nitrean Natural - 23g of protein per serving
3/4 cups of organic brown sugar
1/2 tsp of baking soda
1 cup of almond, cashew, or whole milk - I've tried all three and it's all delicious
3 large eggs
1 cup of water (or as needed)
Ghirardelli dark chocolate chips ( quantity and type of your choice)
Turn oven to 350 degrees and bake for 20 minutes
Viola!
Taste like a real muffin and not like a cardboard box. Great for your 30 minute window post-training snack.
