Cranberry & White Chocolate Protein Muffins
These easy Cranberry & White Chocolate Protein Muffins are a delicious way to add a little extra protein to your day. Soft and satisfying with bursts of tangy freeze dried cranberry and sweet white chocolate throughout, they’re perfect for breakfast, a post-workout snack or an afternoon treat.
Ingredients
- 200 g oat flour
- 1 tsp baking powder
- Pinch of salt
- 50 g protein powder
- 2 eggs
- 250 g Greek yoghurt
- 1 tsp Vanilla Extract
- 30 g freeze dried cranberry pieces
- 75 g white chocolate chopped
Instructions
- Preheat your oven to 180°C / 160°C fan and line a 12-hole muffin tray with muffin cases.
- In a large bowl, mix together the oat flour, baking powder, salt and protein powder.
- Add the eggs, Greek yoghurt and Vanilla Extract. Mix until you have a smooth, thick batter.
- Gently fold through the freeze dried cranberry pieces and white chocolate, making sure they are evenly distributed throughout the mixture.
- Divide the mixture evenly between the muffin cases.
- Bake for 18–22 minutes, or until the muffins are lightly golden and a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy as a protein-packed breakfast or snack!
Video
@honeyberryinternational Leftover Easter chocolate… but make it better 🐣✨ Turn it into something a little lighter with these white chocolate & cranberry protein muffins 💕 Made with our freeze-dried cranberry pieces and vanilla extract for the perfect balance of sweet and tart 🍓 A simple way to use up your Easter treats and still feel good about it 💛 #EasterLeftovers #HealthyBakes #ProteinTreats #BakingInspo #Honeyberry
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