Berry Protein Muffins

berry protein muffinA while back I mentioned that one day I would bake with protein powder to see what kind of effect it would have on a final product. That day has come. I was alerted that taste, texture and color would change when adding protein powder to a baked good, but the only downside to my experiment was an oddly greenish colored muffin. But that seemed appropriate for a pre-Halloween treat.

I discovered a recipe that already included protein powder. The problem was that some of the ingredients seemed in odd proportion. So, I jumped right in and made many changes to the original. Most importantly I ensured that it had slightly higher than usual amounts of flour and liquids compared to the other ingredients. I also cut the baking powder in half; the amount listed would have made the muffins explode at high altitude. The vegetable oil was reduced because too much oil in high altitude baking can equate to greasiness. After a multitude of adjustments, I give you:

Berry Protein Muffins adapted from
1 cup + 1 TBS almond milk
1 TBS apple cider vinegar
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup organic sugar
1.5 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup unflavored hemp protein powder
3 TBS vegetable oil
1/2 tsp vanilla extract
1 cup frozen or fresh berries
Preheat oven to 350F and put liners in a 12-cup muffin pan. Combine milk and apple cider vinegar and set aside to curdle. In a bowl, whisk together flours, sugar, baking powder, cinnamon, and salt and form a well in the center. To curdled milk, add hemp protein powder, oil, and vanilla and whisk until smooth.
Pour milk mixture in the well of dry mixture, and stir only enough to moisten. Fold in berries and scoop dough into muffin pan. Bake for 20 minutes, or until an inserted toothpick comes out clean; a few moist crumbs are okay. Remove from oven, cool in pan for 10 minutes, then transfer to a wire rack. Cool for 20 minutes.

Until next time, happy baking!

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