Muffins & cupcakes

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 18-23 minutes or until just barely set in the center. do not OVERBAKE. You may need to check them every minute after 18.Allow to cool 2-3 minutes then remove from the pan . If using the glaze add while still slightly warm and allow to cool. Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moistNutrition with glaze changes Calories to 151 and protein to 22gCombine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 18-23 minutes or until just barely set in the center. do not OVERBAKE. You may need to check them every minute after 18.Allow to cool 2-3 minutes then remove from the pan . If using the glaze add while still slightly warm and allow to cool. Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moistNutrition with glaze changes Calories to 151 and protein to 22g

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Lastly, fold in the chocolate chipsSpray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-22 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan . Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moistCombine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Lastly, fold in the chocolate chipsSpray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-22 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan . Once completely cooled, you can store on the counter for up to 3 days or freeze to keep moist

Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-25 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan and enjoy!!!!Once completely cooled, you can store on the counter for up to 3 days or freeze Combine all dry ingredients in a bowl. Next, add the wet ingredients and stir to make your batter. Spray a jumbo muffin tin and add your batter. Bake at 350 for approximately 20-25 minutes or until just barely set in the center. do not OVERBAKE. Allow to cool 2-3 minutes then remove from the pan and enjoy!!!!Once completely cooled, you can store on the counter for up to 3 days or freeze Bakery-style just got a protein upgrade. These Blueberry Jumbo Muffins from Devotion Nutrition are big, fluffy, and packed with juicy blueberries in every bite — made with our protein powder for a treat that actually supports your goals. Perfect for breakfast, a post-workout snack, or meal prep for the week ahead. Easy to make, even easier to enjoy!

In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.

INSTRUCTIONS Preheat oven to 350 degrees F.  Spray a large skillet or 13x9 inch baking pan or  muffin pan with nonstick cooking spray. In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired. Bake muffins for 17-20 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Cooking times may vary depending on your oven. NOTES Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. PROTEIN PECAN CRUMBLE RECIPE CAN BE FOUND HERE.  Simple prepare crumble and spoon over batter prior to baking!

Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.Mix dry ingredients together in a medium size mixing bowl until well combined. In a separate bowl, combine wet ingredients.  Add wet to dry and mix just until all ingredients are moistened and blended.Scoop batter into four (4) wells of a prepared jumbo muffin pan.  Next prepare your cream cheese filling.  Add cream cheese, protein powder and confectioners sugar substitute to a small bowl and combine.  Add a small amount of milk to reach a frosting-like consistency and spoon a dollop of the mixture into the center of each muffin.Bake at 350 degrees for 15 minutes. Do not over bake.  Enjoy warm or allow to cool fully and the centers to set.  Wrap in foil and store in the fridge for up to 4 days.

Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.Preheat your oven to 350 degrees.Brown your chopped apples in 1 TBSP brown sugar substitute.  Set aside.Add all ingredients to a mixing bowl and stir until well combined. Do not over mix. Fold the browned apples into your batter.  Add to muffin tins sprayed with non-stick spray or use foil muffin liners. Bake 20-22 minutes at 350.INGREDIENTS 1 C Oats 1 C Liquid Egg Whites 1 C Unsweetened Apple Sauce 5 Scoops Devotion Sinful Cinnamon Protein 1 TBSP Baking Powder 1 Granny Smith Apples, chopped 1 TBSP Swerve Brown Sugar Substitute and Cinnamon To Taste ¼ Cup Lily’s Chocolate Chips, Save Some to Sprinkle on The Top (Optional) INSTRUCTIONS   Yields approximately 12 muffins. MACROS PER MUFFIN: 110 calories// 11.5g P// 2g Fat// 13g C// 3g Fiber    

Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go! Preheat oven to 350 degrees F. Place foil or silicone baking cups in a 12-count muffin pan and lightly spray with non-stick cooking spray.In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.Fold in oats, protein, baking powder, cinnamon and salt. Fill muffin cups about halfway. Mix diced strawberries with sugar-free jam, if using, and divide equally between the muffin cups, then fill with remaining batter. Bake about 15 minutes until barely golden brown. Remove from oven, cool and enjoy. Store in fridge for up 4 days. Great for breakfast and snacks, as well as taking on the go!     

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffins.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Ingredients: 1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder 1 TBSP Coconut Flour 1 TBSP Almond Flour 1 TBSP Jet Black Cocoa Powder 1 tsp Baking Powder 1/2 C Pumpkin Puree 3 TBSP Liquid Egg Whites 2 TBSP Unsweetened Vanilla Almond Milk 1 tsp Pure Vanilla Extract OPTIONAL - Sugar-Free Chocolate Chips for garnish Directions:Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 6 cupcakes/muffins. 1 cupcake = 1 serving.       Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 //  Fiber: 15.6 // Pro: 31 // Sugar: 5  Recipe adapted from Kyla McDonald.

Mix first three ingredients in a medium bowl until well combined. Fold in blueberries.  Spoon into silicone mold or muffin pan.  Top with our crumble topping, if desired. Bake 325 degrees for about 15 minutes.  Do not over bake.Mix first three ingredients in a medium bowl until well combined. Fold in blueberries.  Spoon into silicone mold or muffin pan.  Top with our crumble topping, if desired. Bake 325 degrees for about 15 minutes.  Do not over bake.

In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!  In a medium sized sauce pan, melt the coconut oil over medium heat. Add nuts and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Sinful Cinnamon protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!    Top your muffins, cobblers, donuts and more with a healthier version of your favorite cinnamon crumble!   INSTRUCTIONS:  

Ingredients 1 scoop Sinful Cinnamon protein powder supplement 1/2 cup Birch Benders Keto Pancake Mix (or any protein pancake mix) 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup water 1/4 cup unsweetened applesauce 1/2 tsp vanilla Optional Topping Swerve Brown Sugar Cinnamon   Preheat oven to 375 degrees. Mix dry ingredients in medium bowl.  Mix wet ingredients in a separate bowl.  Combine wet into dry and pour into 6 muffin wells sprayed with nonstick spray.  Bake approximately 14 minutes. Top with optional toppings if desired.  Enjoy.   Macros per muffin:  4.9P 3.3C 2.1F 52 calories 

1. 1. Preheat oven to 350F. Line a muffin tin with liners. 2. Mix together all dry ingredients. Add wet ingredients and mix until completely combined. You may need more or less almond milk depending on protein, but this should be a thick batter. 3. Distribute batter evenly between muffin cups. Bake for 15-20 minutes or until toothpick comes out clean. Let cool. 4. Make the frosting by adding all ingredients and combining. Add almond milk a tiny bit at a time if needed to get the consistency you want. 5. Once muffins are cool, top with frosting and any toppings you would like. 6. Enjoy! Recipe by Abby Sink @asink6 IG

Preheat conventional oven to 350F and spray your jumbo muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 3 jumbo muffin cavities.  Gently press one Cadbury egg into the center of each cupcake.  Bake 18-20 minutes. Remove from oven and enjoy warm for a gooey center or cool completely.Preheat conventional oven to 350F and spray your jumbo muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 3 jumbo muffin cavities.  Gently press one Cadbury egg into the center of each cupcake.  Bake 18-20 minutes. Remove from oven and enjoy warm for a gooey center or cool completely.     

Directions Preheat your oven to 350 and prepare silicone mini muffin pan.  Mix dry ingredients until well combined and no lumps.  In a personal blender, combine wet ingredients and add to dry.  Add batter to pan and bake approximately 20 minutes for mini muffins. If desired mix walnuts and brown sugar substitute together and sprinkle on top prior to baking for a crumb type topping.   Yields 15 mini muffins/bites. Enjoy plain or frost with our yummy cream cheese frosting.   Frosting: 1/2 scoop Angel Food Cake Flavor Protein Powder 2 TBSP Cream Cheese, Softened (or plain greek yogurt) 2 TBSP unsweetened vanilla almond milk You may wish to use more or less liquid to adjust consistency. 

Preheat conventional oven to 350F and spray your muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 standard muffin cavities or 4 mega muffin cavities.  Bake 18-20 minutes. Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Macros will vary Preheat conventional oven to 350F and spray your muffin pan.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 6 standard muffin cavities or 4 mega muffin cavities.  Bake 18-20 minutes. Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long).Macros will vary   Directions:  

INSTRUCTIONS In a mixing bowl sift flour, brown sugar, protein powder salt, and baking soda. In a separate bowl mix the egg, vanilla extract, Neufchâtel cheese, and sour cream. Mix wet ingredients into dry ingredients gradually until well incorporated. Fold in crushed pineapple.  Pour batter into pregreased muffin tin about 3/4 of the way until all batter is used. Top with marschino cherries and crushed pecans. Bake at 325F for about 25 minutes or until toothpick comes out clean.  Allow muffins to cool in muffin tin while preparing the glaze. Mix almond milk, pineapple juice, and powdered sugar substitute until glaze consistency.  Transfer muffins to flat surface while still warm and coat each muffin with about 1/2 a tablespoon of glaze. Allow to fully cool before enjoying!  Recipe by Joelle Mouhanna, IG @balancingmd, University of Miami Miller School of Medicine, MD Candidate 2021

Preheat oven to 350F and spray your muffin pan, or line with liners. Mix all dry ingredients together, then add your wet. Mix well and divide into 4 muffins. Bake approximately 18 minutes. Remove from oven. If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown. Remove from oven, add a mini candy cane or mint chips and cool. Store in the refrigerator for up to a week, if they last that long!Nutritional info is without the garnishings Preheat oven to 350F and spray your muffin pan, or line with liners. Mix all dry ingredients together, then add your wet. Mix well and divide into 4 muffins. Bake approximately 18 minutes. Remove from oven. If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown. Remove from oven, add a mini candy cane or mint chips and cool. Store in the refrigerator for up to a week, if they last that long!Nutritional info is without the garnishings   Directions: Preheat conventional oven to 350F and spray your muffin pan, line with foil liners or use a silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 4 muffin cavities.  Bake for aproximately 18 minutes.  Remove from oven.  If desired, add miniature marshmallows to top of cupcakes and bake just until the marshmallows start to brown.  Remove from oven,  add a mini candy cane or mint chips and cool.   Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 4 jumbo cupcakes/muffins.    

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool. Store in an airtight container in the refrigerator for up to a week (if they last that long).Yields 5 cupcakes/muffins. 1 cupcake = 1 serving.   Preheat conventional oven to 375F and spray your muffin pan, or silicone mold.  Mix all the dry ingredients together first, then add your wet to dry.  Mix well and equally divide into 5 muffin cavities.  Bake 18-20 minutes.  Remove from oven and cool.  Store in an airtight container in the refrigerator for up to a week (if they last that long). Yields 5 cupcakes/muffins. 1 cupcake = 1 serving. Recipe by Kyla McDonald.

Use this healthy crumb topping to make a healthier version of your favorite holiday recipes!INSTRUCTIONS:In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!Use this healthy crumb topping to make a healthier version of your favorite holiday recipes!INSTRUCTIONS:In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture.If crumble is too wet, simply add a little more Buttery Blend protein!This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!  Use this healthy crumb topping to make a healthier version of your favorite holiday recipes! INSTRUCTIONS: In a medium sized sauce pan, melt the coconut oil over medium heat. Add pecans and brown sugar replacement, stirring frequently until melted together.  Reduct heat to low and sprinkle in Buttery Blend protein, and cinnamon. Continue stirring until it forms a nice crumbly texture. If crumble is too wet, simply add a little more Buttery Blend protein! This is a wonderful addition to all your holiday baking!  Add it to the top of cheesecakes, cakes, muffins and more!

In a microwave safe bowl that is sprayed with non stick. Mix ingredients and microwave on high for 45 - 50 seconds. Slice and toast. Macros: 114 calories // 20g P // 1.5g F // 4g C // 2SP WW all plans Try it yourself with the buttery blend powder sample pack.

Whisk the dry and wet ingredients in two separate bowls.  Pour wet into dry ingredients and mix until well blend but do not over mix. Pour batter into muffin pan (pretreated with cooking spray) or use foil liners and top with walnuts, if desired.  Bake at 375 degrees for 15 mins. If center is still soft, continue to bake for an additional 5-7 minutes, checking about every two minutes as ovens cooking times tend to vary.  Let cool in muffin tins before removing the muffins.

  Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk.

  Preheat oven to 375. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. For muffins, spray 6 cavities of a muffin pan or use parchment liners. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add liquids to dry ingredients and mix well. Spoon into prepared donut pan and bake until cooked through, approximately 12-14 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and sprinkle with granulated topping, if desired. Optional topping/garnish: Mix granulated sweetener with cinnamon and sprinkle on donuts or muffins. Serves 4 *If a suitable pancake/waffle mix is not available, use 1/2 C flour (all-purpose, gluten-free, ground oats, or other flour of your choice), plus1/2 tsp baking powder. Because pancake mixes often include egg, when making this substitution, you may also wish to replace the 1/4 C applesauce with 1 egg + 1 egg white.