I can't believe I'm belated on my OWN blog birthday but...
My Engineered Nutrition is 1 year old! Happy 1st Birthday to my website!
(As of May 5th...shh)
This first year of blogging flew by. I want to take a moment and say THANK YOU (yes, YOU reading this!) for supporting my little blog. I have been completely overwhelmed by the support I have received from my fun little side hobby. What started as a way for me to track my recipes has developed into a true passion of mine. I have been continuously motivated to keep creating new, fun, simple and most importantly, healthy, recipes to share with you.
Looking back at this first year, here are some fun facts about My Engineered Nutrition.
To celebrate My Engineered Nutrition's 1st birthday, I've created a SUPER delicious muffin: Coffee Cake Protein Muffins! I have to say, I think these may be my best ever baked recipe.
In fact, my boyfriend has told me that these are the best thing I've ever made. Mind you, he has tried all 62 of those recipes (and all failed attempts) I created within the first year, so that is a pretty loaded compliment to say the least.
I'm using True Nutrition Cinnamon Bun Whey Protein, as well as greek yogurt, to make these protein packed while also low in fat! These are fantastic for an on-the-go breakfast in the morning when you are running short on time, and obviously even better with a large mug of coffee! They are soft and fluffy like a good muffin should be, but are so much healthier than your standard sugar loaded muffin!
Coffee Cake Protein Muffins
Prep Time: 20 minutes
Bake Time: 15 minutes
Servings: 9 muffins
- 2 scoops True Nutrition Cinnamon Bun Whey Protein (60 g)
- 1 cup gluten free 1-to-1 baking flour (regular flour would work as well)
- 2 tbsp coconut palm sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup Greek yogurt 2%
- 1 egg
- 1/4 cup applesauce, unsweetened
- 1 tsp vanilla
- 1 tsp coconut palm sugar
- 1 tsp cinnamon
- 2 tsp gluten free 1-to-1 baking flour (regular flour would work as well)
- 1/2 tsp butter
- Muffin tin
- Preheat oven to 375°F. Prepare muffin tin by greasing with coconut oil or butter (instead of using liners). Set aside.
- In a small bowl combine the dry crumb topping ingredients. Cut the butter into very small pieces and then add to the dry ingredients. Mix with a fork until the butter has formed into small balls and is well coated. Set aside.
- In a mixing bowl combine your dry ingredients: whey protein, flour, coconut palm sugar, baking powder, baking soda, salt and cinnamon.
- In a stand mixer or large mixing bowl with hand mixer, combine your wet ingredients: greek yogurt, egg, applesauce and vanilla. Mix at medium speed until well combined. Add dry ingredients and mix and medium speed until incorporated.
- Spoon batter among 9 muffins. Top each each an equal amount of the crumb topping. Bake for 15 mins or until a toothpick inserted into muffin comes out clean. Allow to cool 5 minutes in tin before removing. Serve warm or store in air-tight container for later.
Nutritional Information (1 muffin):
125 calories - 10 g Protein, 17.5 g Carbohydrates, 1.7 g Fat