I have been seeing a lot of microwaveable protein muffin recipes floating around. They look so good as a way to start the morning since they are packed with protein and can be made so quickly. Unfortunately, most of the protein muffin recipes I have seen include an egg. I have tried so many times to replace the egg with a flax egg but I guess my wet to dry ingredient proportion was off because my protein muffins were not working out – they were too soupy.
I finally came across this one that didn’t require an egg, but already included a flax egg in the directions, so I thought I would give it a try and I’m glad I did! It was so easy, came out perfectly, it was filling, and delicious. What a great healthy, breakfast!
This recipe was adapted from here:
- 1 scoop protein powder (21 g) (I used brown rice protein powder)
- 1/4 tsp cinnamon
- 1/8 tsp baking soda
- 1/4 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 flax egg
- In a microwave-safe bowl, ramekin, or mug combine protein powder, cinnamon, and baking soda and mix together.
- Add in vanilla, pumpkin, and flax egg and mix until well incorporated.
- Microwave for 3 minutes, watching carefully that it does not spill over.
- Let it cool for 1 minute. Then, take a knife and loosen the muffin from the side of the bowl. Flip it over onto a plate. Top with maple syrup, nut butter, jam, yogurt, etc.
While your already measuring out the ingredients for one, you might as well make a few extra. (That pumpkin will need to be used anyway :-p ) Plus, then you will have some ready to go breakfasts for days when you need to grab something quick.
These muffins can also make a great snack or dessert!