High Protein Muffins

I don’t really know if these are “high protein” (although a number of the ingredients are) but I do know that they are absolutely delicious.

The beauty in a recipe like this is that you can switch some of the ingredients out for things you prefer or may have in your pantry, and still get a wonderful end result. The combinations are endless!

Another benefit: these muffins freeze amazingly well so you can make the batch, keep out a few and freeze the rest. Whenever you want to enjoy one, just pull it out of the freezer and let it come to room temperature. Yum !!



12 oz can frozen apple or white grape juice concentrate

2 1/4 cups wheat bran

1 cup flour

3 1/4 t baking soda

3 1/2 t baking powder

1 1/2 t salt

2 1/4 cups buttermilk

1 cup + 2 T canola oil

4 eggs, lightly beaten

1/2 cup sesame seeds

1/2 cup shelled pumpkin seeds

1/2 cup flax seeds

1/2 cup coconut

1 1/2 cups granola

2 cups raisins

Heat the oven to 325 degrees.

In a medium saucepan, melt the frozen juice concentrate and bring to a boil over high heat. Boil rapidly until liquid is reduced to about 1 cup. Remove from heat and measure 3/4 cup + 2 T (7 oz), discarding any remaining concentrate. Cool to room temperature.

In a large bowl whisk together the wheat bran, flour, baking soda, baking powder and salt.

In a separate bowl, whisk together the buttermilk, concentrated juice reduction, oil and eggs until fully incorporated.

Pour the wet ingredients over the dry and gently mix together until thoroughly combined.

Gently fold in the sesame, pumpkin and flaxseeds, coconut, granola and raisins.

Spoon a heaping 1/4 cup of batter into prepared muffin tins (I use paper liners). Bake in the center of the oven until the muffins are golden brown and the tops spring back when lightly touched, approximately 15 to 20 minutes.

Remove and cool the muffins, still in their tins on a rack.


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