Cranberry Protein Muffins Recipe
Cranberry Protein Muffins are a flavorful and nutritious treat that will elevate your breakfast or snack game. Combining the tartness of fresh cranberries with the creamy richness of Greek yogurt and the muscle-building power of protein powder, these muffins are an excellent choice for anyone looking to boost their protein intake. Whether you’re looking for a post-workout snack or a wholesome breakfast option, these muffins are a delicious and easy-to-make recipe that you can enjoy anytime.
Why Choose Cranberry Protein Muffins?
When you’re looking for a healthy breakfast or snack, it’s important to select options that not only taste good but also provide nutritional benefits. Cranberry Protein Muffins hit all the marks:
- High in Protein: The inclusion of Greek yogurt and protein powder makes these muffins a great source of protein, essential for muscle recovery and satiety. Protein helps build and repair muscles, and it’s a key nutrient for keeping you full throughout the day.
- Low in Sugar: These muffins are naturally sweetened with honey or maple syrup, which means you get the sweetness you crave without resorting to refined sugars. If you prefer, you can adjust the amount of sweetener based on your personal taste preferences.
- Packed with Antioxidants: Cranberries are a powerhouse of antioxidants, particularly vitamin C, which helps boost your immune system. They also support heart health, making them an excellent addition to any diet.
- Customizable: These muffins are versatile! You can add in optional ingredients like chia seeds, flax seeds, or even nuts to enhance the nutritional value and texture. Plus, if you’re not a fan of cranberries, you can swap them out for another fruit.
Ingredients for Cranberry Protein Muffins
Dry Ingredients:
- 1 ½ cups whole wheat flour or all-purpose flour: Whole wheat flour offers more fiber, but all-purpose flour will give you a lighter texture. Choose based on your preference.
- 1 scoop vanilla or unflavored protein powder: Protein powder provides the muscle-repairing protein boost in this recipe. Choose a flavor that complements the cranberries (vanilla works best).
- ½ teaspoon baking soda and 1 teaspoon baking powder: These leavening agents help the muffins rise, making them light and fluffy.
- ½ teaspoon salt: Balances the flavors and enhances the sweetness of the cranberries.
- 1 teaspoon cinnamon: Adds a warm, comforting flavor that complements the tart cranberries.
Wet Ingredients:
- 2 large eggs: Eggs provide structure to the muffins and contribute to their moisture.
- ½ cup Greek yogurt (plain or vanilla): Greek yogurt adds moisture, creaminess, and a protein boost, ensuring the muffins stay soft and tender.
- ½ cup unsweetened almond milk: You can use any milk of your choice (cow’s milk, oat milk, etc.) for this recipe. Almond milk adds a subtle nutty flavor without overpowering the other ingredients.
- ¼ cup honey or maple syrup: Natural sweeteners that add a touch of sweetness without excess sugar. You can adjust the sweetness based on your taste preferences.
- 2 tablespoons coconut oil (melted): Coconut oil adds moisture and richness to the muffins, enhancing the texture.
- 1 teaspoon vanilla extract: Provides an aromatic, sweet flavor that complements the other ingredients.
Optional Add-ins:
- 1 tablespoon chia seeds or flax seeds: These seeds are packed with fiber, omega-3 fatty acids, and additional protein. They’re optional but offer extra nutritional value.
- Fresh or frozen cranberries: You can use fresh cranberries, or if they’re out of season, frozen cranberries (thawed) work just as well. They provide a burst of tartness that balances the sweetness of the muffins.
Step-by-Step Instructions for Cranberry Protein Muffins
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line your muffin tin with muffin liners or lightly grease it with cooking spray. This ensures easy removal of the muffins after baking and helps them cook evenly.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour (or all-purpose flour), protein powder, baking soda, baking powder, salt, and cinnamon. Whisking these ingredients together ensures that the dry ingredients are well-distributed, which helps the muffins rise evenly during baking.
3. Prepare the Wet Ingredients
In a separate bowl, beat the eggs until smooth. Then, add the Greek yogurt, almond milk, honey or maple syrup, melted coconut oil, and vanilla extract. Stir until everything is well combined. The wet mixture should be smooth and free of lumps.
4. Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients. Use a wooden spoon or spatula to gently stir the ingredients together. Be careful not to overmix the batter; stirring until the ingredients are just combined is key to achieving light and fluffy muffins.
5. Fold in the Cranberries
Gently fold in the fresh cranberries (or thawed frozen cranberries) and any optional chia seeds or flax seeds. If you’re using frozen cranberries, fold them in while still frozen to prevent the color from bleeding into the batter and turning the muffins pink. The cranberries add both a burst of tartness and moisture to the muffins.
6. Spoon the Batter into the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This will yield 12 muffins. If you prefer larger muffins, you can fill the cups a little more generously, but be mindful that they may require a bit more time in the oven.
7. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are ready. The tops should be golden brown and slightly springy to the touch.
8. Cool and Serve
Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack. Allow them to cool completely before serving. This helps them set properly and ensures they don’t fall apart.
Tips for Making the Best Cranberry Protein Muffins
Protein Powder Selection
Choose a protein powder that complements the flavor of the cranberries. Vanilla protein powder is a popular choice, but if you prefer, you can use unflavored protein powder. If you use a flavored protein powder (such as chocolate or strawberry), adjust the amount of sweetener to avoid making the muffins too sweet.
Adjust Sweetness
If you prefer sweeter muffins, consider using dried cranberries or sweetened dried fruit. You can also adjust the amount of honey or maple syrup used to suit your personal taste. Keep in mind that cranberries are naturally tart, so a little extra sweetness may balance the flavor.
Add-Ins for Extra Texture and Flavor
Feel free to get creative with your add-ins! Adding chopped nuts (like walnuts or pecans) or seeds (like sunflower seeds or pumpkin seeds) can enhance the texture and nutritional value of the muffins. You can also mix in a handful of dark chocolate chips for a slightly indulgent touch.
Storage and Freezing
These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week, or freeze them for up to a month. To reheat, simply pop them in the microwave or a toaster oven for a few minutes until warm.
Conclusion: Why You’ll Love Cranberry Protein Muffins
Cranberry Protein Muffins are a perfect balance of flavor and nutrition. With a healthy dose of protein from Greek yogurt and protein powder, plus the tartness of fresh cranberries, they make a great breakfast or snack. Whether you’re looking to fuel up after a workout, enjoy a wholesome breakfast, or indulge in a healthier snack, these muffins have you covered. They’re easy to make, versatile, and delicious—perfect for those on the go or anyone who loves a tasty, nutritious treat.
Bake up a batch today and enjoy the delightful combination of tart cranberries and protein-packed goodness in every bite!
Cranberry Protein Muffins Recipe
Equipment
- Muffin tin (12-cup)
- Muffin liners (optional)
- Mixing Bowls
- Whisk
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Electric mixer (optional)
- Cooling rack
- Oven
Ingredients
- 1 ½ cups whole wheat flour or all-purpose flour
- 1 scoop vanilla or unflavored protein powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh cranberries or frozen, thawed
- 2 large eggs
- ½ cup Greek yogurt plain or vanilla
- ½ cup unsweetened almond milk or any milk of your choice
- ¼ cup honey or maple syrup
- 2 tablespoons coconut oil melted (or olive oil)
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds or flax seeds optional, for added protein
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners or lightly grease it with cooking spray.
- Mix dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, salt, and cinnamon until well combined.
- Prepare wet ingredients: In a separate bowl, beat the eggs. Then add the Greek yogurt, almond milk, honey or maple syrup, melted coconut oil, and vanilla extract. Stir until everything is well incorporated.
- Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients. Stir gently using a wooden spoon or spatula until the batter is just combined. Do not overmix.
- Fold in cranberries: Gently fold in the cranberries and optional chia or flax seeds. If you’re using frozen cranberries, fold them in while still frozen to prevent the color from bleeding into the batter.
- Spoon batter into muffin tin: Evenly distribute the batter into the 12 muffin cups, filling each about 2/3 full.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. Allow them to cool completely before serving.
Video
Notes
Cranberries: If you prefer sweeter muffins, you can use dried cranberries or sweetened dried fruit. Adjust the amount of honey or maple syrup based on your preference for sweetness.
Add-ins: Feel free to mix in other add-ins like chopped nuts, seeds, or even dark chocolate chips for extra flavor and texture.
Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Just pop them in the microwave or toaster oven to warm them up before serving.
Enjoy these healthy, protein-packed muffins as a tasty treat that fuels your day!
