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!
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:
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.
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.
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!!