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–+ servings
half of a raspberry protein muffin

Raspberry Protein Muffins Recipe (With Step By Step Photos)

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A bakery-style raspberry muffin packed with protein using a custom dry mix and Greek yogurt for ultimate moisture and flavor. Perfect for meal prep and hitting your macros.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 muffins
Course: Breakfast
Cuisine: American
Calories: 258
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Mix Components
  • 240 g cake flour
  • 80 g PE Science Vanilla Protein Blend Whey/Casein blend required
  • 95 g allulose
  • 15 g baking powder
  • 4 g salt
  • 3 g xanthan gum
  • 1 g stevia
Wet Ingredients & Add-ins
  • 0.75 cup water
  • 1 cup Greek yogurt Plain preferred
  • 0.5 cup neutral oil
  • 3 large eggs
  • 1 cup raspberries Fresh or frozen

Equipment

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup tin with silicone liners or non-stick baking spray.
  2. In a large mixing bowl, whisk together the cake flour, protein powder, allulose, baking powder, salt, xanthan gum, and stevia until perfectly blended with no clumps.
  3. Add the water, Greek yogurt, oil, and eggs directly to the dry mixture. Whisk until the batter is smooth and no dry flour streaks remain. Do not overmix.
  4. Gently fold in the raspberries using a silicone spatula, being careful to not crush the fruit and bleed the juice into the batter.
  5. Portion the batter evenly into the tin and bake for 18-22 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.

Nutrition

Calories: 258kcalCarbohydrates: 32gProtein: 12gFat: 13gFiber: 1g

Notes

Raspberry Protein Muffins Tips & Expert Strategy

TEXTURE/MOUTHFEEL: These are designed to be moist and slightly dense, similar to a traditional pound cake, thanks to the Greek yogurt and casein. They should never be dry, chalky, or crumbly.
WHEY VS CASEIN: If you use 100% whey instead of a blend like PE Science, the structure will collapse or become rubbery in the oven. The casein is vital for mimicking the functional properties of flour.
THE MELLOWING EFFECT: Like most fitness bakes, these actually taste significantly better and have a more cohesive crumb after they have cooled completely and sat for a few hours. This allows the proteins to fully hydrate.
BERRY BLEED: To prevent your batter from turning grey or purple, fold the berries in while they are still partially frozen and move quickly from the mixing bowl to the oven.

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