Confetti Mini Muffins

Something about sprinkles...they make any baked good look unbelievable tasty! Maybe it's the fun colors? Or something about childhood birthday parties? Regardless, they are very important ingredient in theses Confetti Mini Muffins!

These may look like they are full of butter, sugar, and flour...but they actually contain none of those ingredients!! (ok...a little sugar in the sprinkles...but we all know that calories in sprinkles don't count...)

The ingredients might surprise you...

ABOUTTIME Birthday Cake Whey, white canned beans, unsweetened applesauce, egg substitute, unsweetened vanilla almond milk, vanilla, baking powder, sweetener of choice, and of course sprinkles!!

*You can use chickpeas, garbanzo, navy, great northern, or butter beans*

*any milk will do*

*real egg works too*

Drain and rinse your beans first.  Then puree the beans, egg, applesauce, milk, and vanilla. Depending on the type of bean, you may want to add a little extra liquid to blend smooth.

Stir in remaining ingredients.  Everything except the sprinkles that is!

I used a mini muffin pan, but you can absolutely make regular sized ones! Spray your pan very well with non stick spray or use muffin liners.  

You can fill the cups pretty full because these won't rise much.

Don't forget the sprinkles!!!

Seriously! The sprinkles are not optional!!

How cute are those!?

I absolutely love baking with beans.  They give the muffins such a great texture and replace the flour used in most recipes. I promise they do not taste like beans!

These little guys are packed with 32 grams of protein!

Such a great breakfast! Since they are bite sized, they are great for on-the-go!

Each little muffin is only about 18 calories!! 

Quick math... All 12 for only 215 calories!

Ya know those little pre-packaged mini muffins you buy at the grocery store...

You only get 4-5 muffins and it'll cost you 250 calories, 14 grams of fat, 17 grams of sugar, and only 3 grams of protein...no thank you!!

These beauties will actually keep you full and satisfied! 

Only 2 grams of sugar from the applesauce, no flour, and gluten free (double check your protein).

They also freeze great so feel free to make a quadruple batch!! 

Money shot!!

Confetti Mini Muffins

• 1 scoop ABOUTTIME birthday cake whey (30g)
• 1/2 cup canned white beans (130g)
• 1/8 cup unsweetened applesauce (28g)
• 1 T egg substitute (15g)
• 1 T unsweetened vanilla almond milk (15ml)
• 1 t vanilla
• 1/2 t baking powder
• sweetener to taste (4 packs)
• sprinkles (not optional!)

1. Drain and rinse beans
2. Puree beans, applesauce, milk, egg, and vanilla
3. Stir in everything else except sprinkles
4. Coat muffin pan with nonstick spray or use liners
5. Pour batter and top with sprinkles
6. Bake at 350 for about 10 minutes 
7. Enjoy!

Makes 12 Mini Muffins - 18 calories each

215 calories for entire batch

1F 21C 32P

Sweet Potato Muffins

Sweet potatoes are delicious! There is so much you can do with them too! Steam them, cover them in peanut butter, mash them, make sweet potato fries, or bake them into something wonderful! 

You are going to love these cinnamon-y Sweet Potato Muffins!

Simple and delicious! Those are really the only requirements for my baking! Doesn't hurt that they are good for you too! Ingredients needed are...

MTS Peanut Butter Fluff Whey, one medium sweet potato, egg substitute, cinnamon, vanilla, baking powder, and sweetener of choice.

The MTS Peanut Butter Fluff is absolutely fantastic in this recipe!

 You can order some here. Use code KH30 to save 30%

Feel free to try other brands or flavors (cinnamon, vanilla, caramel...)

Start by peeling your sweet potato. 

Make sure to use a super cute potato peeler...

Chop it up! 

Try to keep the pieces about the same size so they cook evenly.

I love using my veggie steamer!

It's ok if you don't have one.  Just boil them on the stove top like you would regular potatoes.  You just want to get them nice and soft.  

Add the steamed sweet potato, egg, and vanilla to your food processor or blender.  

Make sure it is nice and creamy.  If needed, you can add a little more egg or some milk to help puree.  

Stir in remaining ingredients. 

Feel free to add some nuts or dark chocolate! Both are super yummy add ins!

Fill muffin cups almost to the top.  The muffins won't rise very much at all.  

Bake at 350 for 28 minutes.

 Your house is going to smell amazing! Cinnamon, peanut butter, and sweet potato goodness!

The best part? 

All six muffins are only 270 calories! Yes, you get to eat them all for breakfast!

They are also packed with protein so they will get your morning off to a great start.

Doesn't hurt that they are gluten free and contain no added sugar and no flour!

*Be sure to double check your protein powder if you have a gluten intolerance*

These are perfect for Fall!

I also enjoy them in the Spring, Summer, and Winter!

 Sweet Potato Muffins

• 1 medium sweet potato (1 cup / 200g puree)
• 1 scoop MTS Peanut Butter Fluff Whey (30g) (can try other flavors/brands)
• 2 T egg substitute (30g)
• 1/2 t vanilla
• 1/2 t baking powder
• 1 t cinnamon
• sweetener to taste (I use 4 packets)

1. Peel sweet potato
2. Chop sweet potato into small cubes and steam til very soft
3. Puree sweet potato, egg, and vanilla (add a little milk if necessary to blend smooth)
4. Stir in remaning ingredients
5. Fill muffins cups almost to the top (won't rise much)
6. Bake at 350 for 28 minutes

Makes 6 Muffins

Whole batch - 270 calories

2g Fat

35g Carb

26g Protein

*What is your favorite Fall smell??

Isn't a Cupcake just a Muffin with frosting??

What is the difference between a muffin and a cupcake? Isn't a cupcake really just a muffin with frosting? So I don't know what you want to call these treats... Vanilla Muffins? 

If you use a different flavor of whey and put a shmear of frosting on top, they magically become Cookies & Cream Cupcakes? 

Either way, they are delicious! 

You will need...

Protein powder flavor of your choice, oat bran, unsweetened almond milk, plain nonfat greek yogurt, egg substitute, vanilla, baking powder, and sweetener of choice.  

*You can sub any flour for the oat bran*

I recommend using MTS whey.  It bakes great and you can use any of the tasty flavors in this recipe.  Use code KH30 to save 30% and order here.

You know me, I like to keep things simple! Throw all your ingredients in one bowl and mix it up. 

I really like using the oat bran for muffins.  It seems to make them a little more hearty and substantial.  Feel free to use any type of flour instead.  I do like oat flour for the cupcakes. 

Pour your batter into muffin cups.  I love these silicon baking cups!

Bake at 350 for 22-25 minutes. 

They smell amazing!! 

Now remember, you can make these as muffins or cupcakes.  

 If you want a fantastic high protein breakfast, then these Vanilla Muffins are perfect! They also freeze well so feel free to make a double or triple batch.  

And yes, all six muffins are considered one serving! The entire batch is only 260 calories! Plus you are getting 30 grams of protein.  Can you say that about your store bought muffin?? Didn't think so...

In more of a desserty mood? Let's make some cupcakes! Get creative with the flavors. I followed the same recipe, but used MTS Cookies & Cream whey this time.  

Yes, these could be Cookies & Cream Muffins, but I am ready for dessert! 

Let's mix up a batch of my favorite frosting! So easy.  Just mix together some fat free cream cheese, about 1 T of protein powder, and sweetener of choice.  

I love this as a dip or spread too! So creamy! You can also get crazy and add a little cinnamon, cocoa powder, or some flavored extract.    

Shmear a little on top and you got yourself one tasty treat! Healthy too!

You can enjoy six frosted cupcakes for about 360 calories 5F 40C 49P.

Dessert for breakfast? Yes please! 

You can also make 3 cupcakes and 3 muffins! This recipe is so versatile and customizable! 

Now go make some muffins and then turn them into cupcakes...

And eat them all!!

Base Muffin Recipe

1/2 scoop MTS whey - any flavor (15g)

1/4 cup oat bran (40g)

1 T egg substitute (15g)

1/2 cup nonfat plain greek yogurt (113g)

1/4 cup unsweetened almond milk (80ml)

1/2 t baking powder 

1/2 t vanilla

sweetener to taste

1. Mix all ingredients in a bowl
2. Pour batter into muffin pan using liners or silicon baking cups
3. Bake at 350 for 22-25 minutes
4. Enjoy!

For Frosting

-4 T fat free cream cheese

-1 T MTS whey - any flavor (5g)

-sweetener to taste

For 6 cupcakes with frosting - 360 calories 5F 40C 49P

For 6 muffins - 260 calories 5F 31C 30P

Do you prefer recipe videos?! Check out the links below :)

 Vanilla Protein Muffins 

Cookies & Cream Cupcakes

PB&J Protein Muffins

I have been experimenting a lot with a new flavor of protein powder from MTS.  Peanut Butter Fluff!!  So far everything I have made with it has been fantastic!! You really gotta try my Peanut Butter Marshmallow Cookies! One of my best cookie recipes ever!

Someone on Facebook had used my recipe, tweaked it a bit, and made muffins from the batter.  I got to thinking...I love muffins!! I also love the peanut butter and jelly combo.  I tweaked the recipe a tiny bit more and came up with some amazing PB&J Protein Muffins!

I ate the whole batch for breakfast yesterday! At only about 260 calories for all 6, who wouldn't eat them all?!

I highly recommend using MTS Peanut Butter Fluff protein powder for this recipe, but if you must, you can use vanilla.  They just won't taste quite as peanut buttery.

In addition to the protein powder, you will also need any flavor jelly or jam, PB2, canned pumpkin, egg substitute, vanilla, baking powder, and sweetener if you want.  I find the MTS powder to be sweet enough on it's own, so I left out the sweetener.  

*You can use any kind of peanut butter or nut butter*

Keeping it easy as always! Mix together everything except for the jelly.  

Seriously love these little bowls.  They make baking so fun! 

I took a little taste of the batter just to make sure it was sweet enough and peanut buttery enough.  

I could have eaten the whole bowl!! 

I made 6 nice sized muffins with the batter.  You can make mini or mega muffins if you like! I suggest using muffin liners or silicon baking cups.  

Fill each cup about 3/4 of the way full.  Then take a small dollop of jelly and press it down into the middle of each one.  Cover it up a bit so the jelly doesn't burn on top.  It's ok if it peeks through a little. I used sugar free strawberry jelly, but you can use any kind and flavor you like.  You could even leave it out completely and just have peanut butter muffins.

Into the oven at 350 for about 22-25 minutes.  I hate waiting...

So worth the wait!! Eating these reminds me of being a kid! I think I ate a peanut butter and jelly sandwich everyday for about 12 years straight! I still love them!!

Each delectable muffin is only about 42 calories! Like I said before, I just eat them all myself! 

They make a great breakfast on the go! Also, they freeze great so you can make up a few batches and have them all week. 

These muffins don't just look, smell, and taste amazing...they are quite good for you too! The whole batch is very low fat, low carb, and had a hefty 33 grams of protein.  

Store bought muffins are great and all, but I really like knowing what is in the food I am eating.  

The jelly hiding in the middle gives them the perfect amount of sweetness. 

Next time I will try grape jelly! Maybe apricot...or blackberry...or even apple butter! So many possibilities!!

PB&J Protein Muffins

• 1 scoop MTS peanut butter fluff protein powder (30g)
• 1/2 cup canned pumpkin (120g)
• 3 T egg substitute (46g)
• 2 T PB2 (12g)
• 2 T sugar free jelly (34g)
• 1/2 t vanilla
• 1/2 t baking powder 
• sweetener to taste

1. Add everything but the jelly into a bowl and mix.

2. Fill muffins cup with batter about 3/4 of the way.

3. Put a dollop of jelly in the middle of each muffin and push it down.

4. Bake at 350 for 22-25 minutes.

5. Enjoy!!

 Makes 6 muffins - 42 calories each

257 calories for the whole batch

3g Fat

29g Carb

33g Protein 

Strawberry Protein Muffins

Summer is coming!!! It was 82 degrees and super sunny in Pittsburgh yesterday.  You will never ever hear me say "It's too hot!" I love summertime! So what would be the perfect summer breakfast?? How about strawberry muffins?! 

Ya, I would say that looks like summer to me.

Once you have your fresh strawberries, you only need a couple more ingredients!

Strawberry or vanilla protein powered, egg substitute, baking powder, vanilla, and sweetener.  Normally I would just use vanilla protein powder because I don't usually buy a big tub of strawberry. I just happen to have this great sample so I figured it would be perfect! 

We are going to use 2 cups of strawberries.  

I had to snack on a few while prepping.  Too good!

We are going to puree 1 cup...

And chop 1 cup into little pieces...

 If you wanted, you could puree all the strawberries, but I prefer the texture of having pieces of fruit in there.

Mix everything together in a bowl.  Easy!

You already know these muffins are going to be super pretty! That color!

Use muffin liners or silicon baking cups.  You can fill the cups up just about to the top because these won't rise much.

Into the oven for about 28-30 minutes at 350.

They smell awesome!

They are going to taste even more awesome! 

In case you had any doubt, all 6 muffins are considered one serving! You could always double the recipe if you wanted to share.

All 6 muffins are only 245 calories! I made two batches to freeze for on-the-go breakfasts.  

Each muffin is only about 40 calories.  

These would be so good topped with a little non fat greek yogurt!! Like a strawberries and cream summer treat!  Looks like I will be making a third batch to try that right away.  Good thing strawberries are on sale this week :)

Strawberry Protein Muffins

•  2 c strawberries (300g)
• 1 scoop strawberry or vanilla protein powder (30g)
• 3 T egg substitute (46g)
• 1/2 t vanilla
• 1/2 t baking powder
• sweetener to taste

1. Puree 1 cup strawberries.
2. Chop 1 cup strawberries into little pieces.
3. Mix all ingredients together.
4. Use liners of silicon cups.  Fill almost to the top.
5. Bake at 350 for 28-30 minutes.

Makes 6 muffins - 40 calories each

225 calories for all 6

0g Fat

16g Carb

32g Protein

**What's your favorite summertime food??