Muffins & cupcakes

  Mix well and frost cupcakes, rice cakes, oatmeal & more! You may wish to use more or less liquid to adjust consistency. 

Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside. Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.     Macros per serving (serves 4) Cal: 155 // Fat: 4.9 // Sat Fat: 1.6 // Carbs: 7.4 //  Fiber: 4.3 // Pro: 20.4 // Sugar: 1.4

Preheat oven to 350. Apply non-stick spray/oil to 5 oven-safe ramekins or teacups (or prepare muffin pan for 8 cupcakes) and set aside.  In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Pour ⅓ C of batter into each foil liner, sprinkle with baking chips if using, and bake until cooked through, approximately 18 minutes (15 minutes for standard cupcakes), being careful not to overbake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can also try the brownie batter protein powder trial pack, which includes a convenient sampler of this delicious flavor so you can see how it fits into your favorite recipes.  .  Macros per cup (⅕ recipe)      

  Preheat oven to 350. Prepare 6 wells of muffin pan. 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 dry ingredients to liquids and mix well. Quickly pour into prepared pan and sprinkle with oats and candies if desired. Bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and serve warm or store in the refrigerator to enjoy later. Macros per TWO muffins (not including garnishes) Cal: 130 // Fat: 5.5 // Sat Fat: 1.7 // Carbs: 4.5 //  Fiber: 2.4 // Pro: 14.8 // Sugar: 0.6 For waffles: reduce, egg whites to ¼ C. After mixing, pour half of batter onto preheated waffle iron. Cook for 3-4 minutes until golden brown. Repeat with remaining batter. Macros per waffle (not including garnishes) Cal: 195 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 //  Fiber: 3.6 // Pro: 22.2 // Sugar: 0.8

CupcakesIn a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched.Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutesCream Cheese Protein FrostingWith an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy!CupcakesIn a small bowl, combine Devotion Angel Food Cake protein powder, flours, baking powder and cinnamon and set aside.In a separate bowl, mix almond milk, egg whites and egg. Combine dry ingredients with liquid mixture, then fold in carrots and pour into prepared pans. Bake approximately 16 minutes, or until set. Tops will spring back when lightly touched.Allow to cool completely, then spread with cream cheese protein icing and garnish, if desired.Alternatively, this recipe also presents beautifully when baked in oven-safe teacups or ramekins. To do so, coat 4 ramekins with non-stick and bake approximately 16 minutesCream Cheese Protein FrostingWith an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy!Protein Carrot Cake Base Serves: 6 1 scoop Angel Food Cake flavor protein powder 2 TBSP almond flour 2 TBSP coconut flour 1 tsp baking powder 1 tsp cinnamon (or ½ tsp cardamom) ¼ C unsweetened almond milk ¼ C egg whites 1 egg (or ¼ C egg whites) ¼ C carrots, finely grated, packed    Cream Cheese Protein Frosting Serves: 6 4 oz fat free cream cheese, softened 2 oz fat free plain greek yogurt 1 scoop Devotion Angel Food Cake flavor protein powder    

Cupcake Directions:  Preheat oven to 350. Spray or oil 6 wells of a muffin tin (silicone recommended) and set aside. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Pour into prepared pan and bake until tops spring back when lightly touched, approximately 16 minutes. Enjoy warm or allow to cool and then frost with optional cream cheese protein frosting. Frosting Directions: With an electric mixer, blend cream cheese with yogurt. Add 1 scoop Devotion Angel Food Cake protein powder and mix well. Spread or pipe onto baked treats and enjoy! Makes 6 protein cupcakes. Macros for cupcakes             Macros for frosting  

Combine all ingredients in a blender, and blend until very smooth. Fill Pam-sprayed mini muffin tin about 2/3 full per muffin. (Top with chocolate chips at this time if desired.) Bake at 350 degrees for 9-11 minutes. Enjoy!   Recipe makes 18 mini muffins."Combine all ingredients in a blender, and blend until very smooth. Fill Pam-sprayed mini muffin tin about 2/3 full per muffin. (Top with chocolate chips at this time if desired.) Bake at 350 degrees for 9-11 minutes. Enjoy!   Recipe makes 18 mini muffins."

Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)Mix dry muffin ingredients in a bowl. Mix wet muffin ingredients well until smooth. Combine and mix well until fully incorporated. Spray a mini muffin tin with nonstick cooking spray. Bake at 325 for 9-11 minutes. Recipe yields 14 mini muffins. While muffins are cooling. Combine glaze ingredients. Glaze cooled muffins evenly. (Optional: sprinkle the tops with a dash of cinnamon)

Double Chocolate Sea Salt Caramel CupCakes! Wow, that's a mouthful... a mouthful of Yummy Goodness when you try this delicious dessert. Whey Too Sweet has literally just defined their name with this special treat. Method for Cupcakes: Preheat oven to 350 degrees. In mixer, add applesauce, eggs, and vanilla. Turn mixer to low. Combine protein powder, flour, baking soda, creatine powder, sea salt, and sweeter in bowl, and slowly add to mixer. Add chocolate chunks and caramel morsels. Mix on low until all ingredients are combined and batter is smooth.  Line muffin pan with cupcake liners. Optional: to keep the batter from sticking to the cupcake liner, spray with coconut oil or other light oil spray. Spoon batter in muffin pan. 1.5-2 spoonfuls per space. Bake for 20-15 min. Remove from oven and let cool. Cupcakes will sink. Method for Topping: In small saucepan melt coconut oil and chocolate on low. Slowly add protein powder, stirring as you go, until the topping thickens. The composition of each protein powder varies, thus the amount you use will depend on your personal preference for thickness. Once thickened, use a spoon to spread a layer on each cupcake. Top cupcake with chopped caramel-chocolate chunks, and sea salt. Makes 18 cupcakes.