Chef Bob’s Peanut Butter Marshmallow Protein Muffin Recipe

Chef Bob is back, and this time it’s with his crazy popular Protein Muffin Recipe!

You’ll want the Peanut Butter Marshmallow flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!

First things first, he pre-heats his oven to 350F.

You can watch the video below, or see our instructions below it:


Click here to subscribe to Chef Bob’s YouTube Channel, and don’t forget to use coupon code CellucorNation to save when buying at Cellucor.com!

Chef Bob's Peanut Butter Marshmallow Protein Muffin Recipe
For these muffins, Chef Bob is using the peanut butter marshmallow flavor of Cellucor's COR-Performance Whey Protein, but you can use any flavor you like. The additional PB2 will add more peanut butter flavoring, but can be dropped to save on calories.

Remember to use Chef Bob's Coupon at Cellucor.com when buying any Cellucor products: CellucorNation.
Servings Prep Time Cook Time
12 Muffins 10 Minutes 20 Minutes
Servings Prep Time Cook Time
12 Muffins 10 Minutes 20 Minutes
Votes: 0
Rating: 0
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Nutrition Facts
Chef Bob's Peanut Butter Marshmallow Protein Muffin Recipe
Amount Per Serving
Calories 50 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 23mg 8%
Sodium 118mg 5%
Potassium 28mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 0.3g
Protein 5g 10%
Vitamin A 1%
Calcium 7%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
For these muffins, Chef Bob is using the peanut butter marshmallow flavor of Cellucor's COR-Performance Whey Protein, but you can use any flavor you like. The additional PB2 will add more peanut butter flavoring, but can be dropped to save on calories.

Remember to use Chef Bob's Coupon at Cellucor.com when buying any Cellucor products: CellucorNation.
Servings Prep Time Cook Time
12 Muffins 10 Minutes 20 Minutes
Servings Prep Time Cook Time
12 Muffins 10 Minutes 20 Minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Chef Bob's Peanut Butter Marshmallow Protein Muffin Recipe
Amount Per Serving
Calories 50 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 23mg 8%
Sodium 118mg 5%
Potassium 28mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 0.3g 1%
Sugars 0.3g
Protein 5g 10%
Vitamin A 1%
Calcium 7%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Dry Ingredients
Wet Ingredients
Servings: Muffins
Units:
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Here’s the transcription:

What’s up guys, welcome to Chef Bob’s Kitchen.

Today we’re going to be making muffins – muffins / cupcakes / whatever you want to call them.

We’ll be using the Cellucor Whey Protein, one of my favorite flavors, Peanut Butter Marshmallow.

First and foremost, preheat your oven to 350F.

The ingredient round-up

What I used in the recipe – I have all of the dry ingredients already mixed:

Dry Ingredients

Cellucor COR-Performance Whey

This recipe uses Cellucor’s COR-Performance Whey, a massive crowd favorite! Compare prices below or use Bob’s coupon at Cellucor’s site direct! COR-Performance Whey is one of our top-rated protein powders.

I used one scoop of the whey, 8g of sugar-free / fat-free pudding mix (it helps with the density and the moisture of the product), a teaspoon of baking powder, I used about 2/3 cup (85g) complete pancake mix, 1 tablespoon of PB2 (powdered peanut butter), three Splenda packets to help sweeten it up.

* Note that Bob mentions Baking soda in the video, but has POWDER in the written ingredients.

Wet ingredients

I used one tablespoon of Greek Yogurt, half a cup of almond milk, and two eggs. I’ll put them in the bowl now and mix them into the dry mix.

Now I’m going to stiffen an egg white to a firm peak. To do this, you’ll take an egg white, you’ll separate it to get the yolk out of it, and what you do is take your mixer, put it on a high speed, and blend it about 3-5 minutes. As you do this, it will slowly start to rise up.

When it rises up, take the final product (the stiffened egg white), with the other wet ingredients, and we’ll simply fold it into the mix. To do this, you can take a spatula and combine it with the other wet ingredients. You simply go around the bowl and fold it into the final mix. It’s okay if it’s a touch watery or soupy. It will rise a lot more than you expect.

That’s the secret to having a high-protein product – the stiffened egg will give it a great peak.

Now, take cooking spray and spray your pan, and slowly add them to your muffin tins about halfway. If you put them all the way to the top, they’ll rise too much!!

We’ll toss these into the oven for 20-25 minutes. Use a toothpick to check if it’s done – if any debris or residue comes off on the toothpick, it needs a bit more time.

Peanut Butter Marshmallow Protein Muffin Recipe

The finished product! If you like this, then Click here to subscribe to Chef Bob’s channel!

The macros

This comes to about 600 calories for all of the muffins – and that’s gonna be 11 muffins in this case, so you have well under 100 calories per muffin.

If you want to knock off some of that fat, you can use all egg whites instead of raw eggs. You could also leave out the PB2 or pudding mix to save.

The finished product

Cool them off on a cooling tray – you can pop them out using the toothpick. You could seriously polish them off with one meal if you want 600 calories! They’ll sit overnight in the fridge.

Anyway Cellucor Nation, Chef Bob here with another recipe – peanut butter marshmallow protein muffins – I hope you enjoy and give it a whirl if you’re ever in a muffin mood and want to keep protein high!

Remember, use coupon code CellucorNation when buying any products on Cellucor.com, and stay tuned to PricePlow for more recipes using protein powder!!

About the Author: Mike Roberto

Mike Roberto

Mike Roberto is a research scientist and water sports athlete who founded PricePlow. He is a biohacker with extensive experience in supplementation and dietary modification, whose personal expertise stems from several "n=1" experiments done on himself.

Mike's goal is to bridge the gap between nutritional research scientists and non-academics who seek to better their health in a system that has catastrophically failed the public.

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