When RNWY launched its new vanilla protein powder, it felt like the perfect time to create a new high-protein blender muffin. Ok, if I’m being honest, one of you reached out to say you used this new protein powder in the Peanut Butter High Protein Blender Muffins, and I took that as a challenge to make something new. We have a strong preference around here for all things chocolate, peanut butter, and/or banana. So, it felt necessary to branch out a little and make something new. Cue these Vanilla Raspberry High Protein Blender Muffins. We think you’re going to love them too.
All the ingredients are pretty simple and adaptable to your nutrition needs. RNWY protein powder is a high-quality, yeast-based protein powder that is equal in digestive properties to whey protein, but it is plant-based. That means that this protein recovers your muscles just as efficiently as the gold standard whey protein powder. RNWY has been the nutrition sponsor for our podcast, Fuel for the Sole, for the past two years, and I am a huge fan of the work, science, and quality they put into their products. Being completely transparent, this recipe was 100% my idea and not part of any contract or payment structure. I truly love this product, so I wanted to incorporate it into a new recipe. And, let’s be real – any excuse for me to get into the kitchen and create new recipes is always cathartic and relaxing to me. (So, send me any ideas of recipes you want me to make because clearly my stress relief is found in the kitchen!)
Each of these muffins packs 10 grams of protein, making it a great snack option. Or, I dare you to add two of these to a bowl. Top with more Greek yogurt, berries, almond butter, and honey for a solid meal. It feels necessary to add that these muffins have a 4 out of 10 sweetness level on my sweet Richter scale. If you like a sweeter muffin, double the honey (1/2 cup total) and enjoy the heck out of them.
Aren’t these beautiful muffins? Golden brown. Nice and puffy. Enjoy them warm, or let them cool for a more solid center. I recommend storing them in the refrigerator or freezer and warming them up quickly in the microwave before enjoying. See below for more tips and tricks for baking and how to use!
Vanilla Raspberry High Protein Blender Muffins
Ingredients
- 2 eggs
- 2 tbsp avocado oil
- ¾ cup plain 2% Greek yogurt
- 1 cup milk
- ¼ cup honey increase to ½ cup if you like sweeter muffins
- ½ tsp almond extract
- 1 tsp vanilla extract
- 2½ cups quick oats
- ⅔ cup RNWY vanilla Complete Protein
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp chia seeds
- 6 oz fresh raspberries
Instructions
- Preheat oven to 350℉.
- Grab your high-powered blender. Add all ingredients, in order, except raspberries.
- Blend well.
- Stir in raspberries, reserving 12 for the muffin tops, if desired. The raspberries will break up when stirring. This is okay!
- Grease a 12-cup muffin pan. Divide batter equally between muffins. Top each with one raspberry.
- Bake for 24 - 26 minutes or until a toothpick inserted comes out clean and the tops are golden brown.
- Remove from muffin pan and allow to cool on a rack. Enjoy immediately or store in the refrigerator or freezer.
Notes
- If you do not have RNWY Complete Protein, you can purchase it at your local Whole Foods online at rnwy.life/products/complete-protein.
- If you want to use your own vanilla protein powder, aim to include 50 g protein from your powder. You may need to use a little less liquid if it is a whey protein powder, but I have not tried it.
- These muffins are mildly sweet. If you prefer sweeter muffins, increase honey to ½ cup in your muffins and/or top with a little honey when eating.