Cranberry Eggnog Protein Muffins
Bright and sweet Cranberry Eggnog Protein Muffins made with a tarty twist from fresh cranberries. These healthy cranberry eggnog muffins use protein powder for sweetener and have no sugar or oil either! A great low-calorie, low fat, high protein breakfast treat.
Make This Recipe
¾ cup Eggnog
180ml Almond Milk-based recommended
⅔ cup Unsweetened Applesauce
½ cup Non-fat Greek Yogurt
2 Eggland's Best eggs, large, Room Temperature
1¼ cup Whole Wheat Pastry Flour
⅓ cup + 1 Tbsp Vanilla Protein Powder
⅓ cup + 1 Tbsp Unflavored Protein Powder see notes for sub
⅓ cup Coconut Flour
1½ tsp Nutmeg
1 Tbsp Baking Powder
1½ cup Fresh Ripe Cranberries
1 tsp Extra Flour
- Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
- In a large bowl, whisk together applesauce , yogurt, almond milk, maple syrup and eggs.
- In another bowl, whisk whole wheat pastry flour, vanilla protein powder, unflavored protein powder, coconut flour, nutmeg and baking powder. Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the muffins dense.
- Place cranberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat. Required to prevent them from sinking to the bottom. Add cranberries to batter and fold to combine. Do not over-mix.
- Divide the batter among muffin cups, filling about ¾ way to the top. Sprinkle on extra cranberries. Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 15-17 minutes (total time 20-22 min). A toothpick inserted into the bread part of muffins should come out dry.
- Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More