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FREE BulkFoodsDirect.com Recipes & Bulk Food F.A.Q.
Healthy Bulk Food and Whey Protein Recipes:
Whey Protein Muffin & Whey Protein Doughnut Recipes
Carrot Apple Bran and Flax Protein Muffins
Ingredients:
- 1 scoop BulkFoodsDirect.com Best Whey Protein
- 1 1/2 cup flour
- 3/4 cup flaxseed meal
- 3/4 cup oat bran meal
- 1 cup brown sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 1/2 cup carrots (approx. 4 medium carrots), shredded
- 2 granny smith apples, peeled and shredded
- 1/2 cup raisins (optional)
- 1 cup pecans or walnuts, chopped
- 3/4 cup buttermilk
- 2 eggs, beaten
- 1/3 cup canola oil
- 1 tsp. vanilla
Directions:
Preheat oven to 325 degrees.
In a large mixing bowl, mix together flour, flaxseed meal, protein powder, oat bran, brown sugar, salt, and cinnamon in a large bowl, set aside.
In another mixing bowl, combine milk, beaten eggs, canola oil, and vanilla. Pour liquid ingredients into dry ingredients and mix until just moistened. Do not over mix.
Fill greased muffin tins or muffin papers ¾ full. Bake for 15-18 minutes. Yields 24 standard sized muffins.
Preheat oven to 325 degrees.
In a large mixing bowl, mix together flour, flaxseed meal, protein powder, oat bran, brown sugar, salt, and cinnamon in a large bowl, set aside.
In another mixing bowl, combine milk, beaten eggs, canola oil, and vanilla. Pour liquid ingredients into dry ingredients and mix until just moistened. Do not over mix.
Fill greased muffin tins or muffin papers ¾ full. Bake for 15-18 minutes. Yields 24 standard sized muffins.
Zucchini Protein Muffins with Coconut Streusel Topping
Ingredients:
- 1 cup Bulk Foods Direct Wholesale Whey Protein
- 3 lg. eggs
- 2/3 cups canola oil
- 2 cups sugar
- 2 tsp. vanilla
- 2 cups shredded zucchini
- 1 20 oz. can crushed pineapple, well drained
- 1 cup flour
- 1 cup whole wheat pastry flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt
- 1 cup pecans, chopped
Directions:
Preheat oven to 325 degrees.
Combine eggs, oil, sugar, vanilla and beat until smooth. Stir in zucchini and pineapple. Set aside.
In separate bowl mix together flours, protein powder, baking powder, soda, and salt. Pour liquid ingredients into dry ingredients and mix until just moistened. Do not over mix. If using, fold in nuts. Fill greased muffin tins or muffin papers ¾ full of batter. Top with streusel topping if using. Bake for 25-30 min until muffins are not soft when touched and tops are lightly brown. Makes 18-24 standard sized muffins.
Streusel Topping (Optional):
Mix together flour, protein powder, sugar, salt, and coconut. Work cold butter into dry ingredients with a pastry blender or your fingers until mixture is crumbly.
Preheat oven to 325 degrees.
Combine eggs, oil, sugar, vanilla and beat until smooth. Stir in zucchini and pineapple. Set aside.
In separate bowl mix together flours, protein powder, baking powder, soda, and salt. Pour liquid ingredients into dry ingredients and mix until just moistened. Do not over mix. If using, fold in nuts. Fill greased muffin tins or muffin papers ¾ full of batter. Top with streusel topping if using. Bake for 25-30 min until muffins are not soft when touched and tops are lightly brown. Makes 18-24 standard sized muffins.
Streusel Topping (Optional):
- 1 scoop BulkFoodsDirect.com Whey Protein
- 1 1/2 cup flour
- 1 1/2 cup sugar
- 1/4 tsp. salt
- 1/2 cup sweetened coconut
- 3/4 cup cold butter, cut into pieces
Mix together flour, protein powder, sugar, salt, and coconut. Work cold butter into dry ingredients with a pastry blender or your fingers until mixture is crumbly.
Lemon Blueberry Surprise Muffins (Yummy!)
Ingredients:
- 3 eggs
- 3 tablespoons oil
- 1/4 cup heavy cream
- 1 1/4 cups BulkFoodsDirect.com Whey Protein Powder
- 2 tsp. baking powder
- 1/3 cup Splenda
- 1/4 tsp. cinnamon
- 1 Tbsp. grated lemon rind
- 1/2 tsp. grated orange peel
- 1/2 cup blueberries
- 3 oz. cream cheese, cut into 9 small cubes
- non-stick spray or paper muffin liners
Directions:
Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.
Stir until just combined. Do not over stir or muffins will be tough. Fold in the blueberries gently.
Spoon 1/2 the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill with remaining batter, making sure batter goes completely over and around the cubes of cream cheese.
Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.
Makes 9 muffins.
Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.
Stir until just combined. Do not over stir or muffins will be tough. Fold in the blueberries gently.
Spoon 1/2 the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill with remaining batter, making sure batter goes completely over and around the cubes of cream cheese.
Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.
Makes 9 muffins.
