Plant-Powered Pastries? 
Yes please!

These muffin recipes sneak in 20g of plant protein and taste like a treat.

NuGo Plant Protein blends silky-smooth into the batter, so you get the nutrition boost you crave without changing the texture.

Brunch just got a healthy (and delicious) upgrade! 

 

Mochi Blueberry Protein Muffins

@yoganyclife

 

Ingredients:

• 2 large eggs
• 1 cup nonfat Greek vanilla-flavored yogurt
• 1 cup sweet rice flour
• 2 scoops Vanilla NuGo Plant Protein
• 3 tbsp baking powder
• ½ tsp salt
• 1 ½ cup blueberries

Instructions:

1. Preheat your oven to 400°F. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
2. In a medium bowl, beat the eggs until creamy.
3. Add the Greek yogurt and whisk until smooth. 
4. Add the dry ingredients to the wet mixture. Sprinkle the baking powder and salt over the flour, then gently mix them into the flour before stirring everything together until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Using an ice cream scoop, drop even portions of batter onto the prepared muffin tin.
7. Bake for 20 minutes, or until the tops are golden brown and the centers are just slightly soft.

 

Mochi Blueberry Protein Muffins

@macroswithmackie

Ingredients:

• 1 cup zero-calorie granulated sweetener
• 2 large eggs
• ½ cup unsweetened applesauce
• ¾ cup nonfat plain Greek yogurt
• 2 tsp vanilla extract
• ½ tsp salt
• 1 tsp baking soda
• 1 ¾ cups all-purpose flower
• ⅔ cup unsweetened cocoa powder
• 2 scoops Chocolate NuGo Plant Protein
• 1 semisweet chocolate chips

Instructions:

1. Preheat oven to 425°F.Spray a muffin tin with nonstick cooking spray and set aside.
2. In a large mixing bowl, combine sweetener, eggs, applesauce, Greek yogurt, milk, and vanilla extract.
3. Mix in salt, baking soda, flour, cocoa powder, and protein powder until fully incorporated.
4. Gently fold in 1/2 cup of the chocolate chips.
5. Divide the batter evenly between 12 muffin cups and sprinkle the remaining chocolate chips on top.
6. Bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake for an additional 12-14 minutes, or until set in the center.

 

Thinking of making a batch? Don't forget to tag us @nugonutrition in your creations for a chance to be featured on our social pages.