High-Protein, Sugar-Free Muffin Mix Recipe
Prep time
Total time
This is the recipe for both the muffin mix base that you store in your pantry, and what you need to add to make a 12-count pan.
Recipe type: Breakfast
Serves: about 4, 12-count muffins
  • 4 Cups Unbleached, All Purpose Flour (600 g)
  • 1 Cup Almond Flour (100 g)
  • 1 Cup Shaklee Instant Protein (100 g) You can also use another baking protein of your choice or use 1 extra cup of flour--white or whole wheat.
  • 3 Tspn Salt
  • 4 Tspn Baking Soda
  • 4 Tspn Baking Powder
Create the Muffin Mix for Storage:
  1. Mix all the ingredients together in a bowl with a whisk. (The whisk helps to break apart the chunks in the protein and get a uniform mixture.)
  2. Store in an airtight container until ready to use.
To Bake 12 Muffins:
  1. Prepare a muffin pan by greasing the bottom/sides or using silicone muffin cups.
  2. Measure out 1½ Cups muffin mix into a bowl.
  3. Add ½ Cup melted butter, unsalted.
  4. Add 2 eggs.
  5. Add 1 Cup old-fashioned oats (NOT quick oats).
  6. Stir together just until combined.
  7. Add your choice of sweetener (I like using 3 mashed ripe bananas) and optional mix-in ingredients (ie. chocolate chips, nuts, etc).
  8. Bake at 375 degrees for 18-20 minutes.
Recipe by Proven Nutrition For Kids at https://provennutritionforkids.com/high-protein-sugar-free-muffin-mix-recipe/