Raspberry Yogurt Protein Muffins

DOD protein yogurt muffins 1

Raspberry Yogurt Protein Muffins

By theglasser

Serves: 1


  • 26g of whole wheat flour (Sub 12g of oat flour and 14g of coconut flour to make this recipe gluten free)
  • 14g vanilla or unflavored protein powder (I used Quest Nutrition Unflavored, and I suggest not using straight whey)
  • 1.5 tbsp Stevia baking blend
  • 2 tsp double acting baking powder
  • Dash of cinnamon
  • Pinch of salt
  • 80g low fat or fat free raspberry yogurt
  • 15g egg substitute or liquid egg whites
  • 50ml unsweetened almond milk
  • Splash of vanilla


  1. Preheat oven to 350ºF.
  2. Line 6 mini muffin cups or 4 large muffin cups or 1 small loaf tin.
  3. Combine dry ingredients.
  4. Fold in the wet ingredients, being careful to not over mix.
  5. Fill the muffin liners with the batter.
  6. Bake for 15-17 min for mini muffins, 17-20 for larger muffins, and 25-27 min for loaf.
  7. Let them cool or store them. Or serve them hot with whipped cream or syrup — just eat and enjoy! (because the entire batch is guilt-free!)



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