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muffin mix recipe

High-Protein, Sugar-Free Muffin Mix Recipe

My family loves muffins, and I have made a slew of different recipes over the years. But on busy school mornings, I don’t have time to get fancy. I need something healthy–though less daunting–that I can mix together fast.

healthy muffin mix recipe

Make this mix ahead of time and bake quick healthy muffins on school mornings!

I wanted a muffin mix recipe that had more healthy protein, my own choice of flour, and no sugar or artificial ingredients.

So, I decided to put together this muffin mix base. I can store it in my pantry, and by adding just a few ingredients, voila! I have an amazingly tasty and healthy muffin for my kids before they head off to school.

To create the muffin mix base, I used my favorite High Protein Banana Oat Choco Muffin recipe as a starting place. This muffin mix recipe, however, still allows you to be creative with what you add in for the sweetener and flavors. I like using mashed ripe bananas and dark chocolate chips. But you can also use honey, maple syrup…really, whatever you like best!

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.


    6 comments… add one
    • Rebecca February 8, 2019, 10:46 pm

      I was wondering if you’ve ever added the Shaklee powdered greens to this recipe for a little bonus. Also if not using bananas as a sweetener (allergies!), how much sweetener such as honey would you use?

      • Bonnie | ProvenNutritionForKids February 18, 2019, 9:31 am

        Hey Rebecca! Thanks for the comment and great questions… I have not yet used the powdered greens in this recipe, but it sounds like a great idea! I still just use them in our smoothies. As far as another sweetener, you could start with 1/4 cup honey, brown sugar or sucanat and then simply adjust to your taste. Would love to hear if you use the Shaklee Greens!

        • Rebecca February 18, 2019, 11:02 am

          Thanks so much! I add the greens to almost all my baking recipes, since I just love baked goods so much more than vegetables! I’ll let you know how they turn out with honey and greens.

          • Bonnie | ProvenNutritionForKids February 18, 2019, 2:26 pm


    • Barbara DeBets March 10, 2017, 12:07 pm

      Is this recipe still beneficial without adding that extra protein? Is adding protein goof if you bake it in oven ? Can you use pine broth protein instead?

      • Bonnie | ProvenNutritionForKids March 10, 2017, 12:14 pm

        Hi Barbara, These are great questions.
        Yes, you can do without the extra protein, in which case you would want to substitute that 1 C. protein with 1 extra cup of AP Flour or even 1 cup of whole wheat flour. However, you would miss out on all the amazing benefits of Shaklee’s soy (which I love for my kids to get anytime they can). I need to update the recipe in that way, so thanks for asking that question!
        Protein in the oven can be tricky. The only protein I am familiar with is Shaklee’s Soy, which i know is safe to use in baking (the composition and beneficial amino acids do not change). However, you would not want to reheat anything made with Shaklee soy, since the reheating can cause the protein composition to change at that point.
        I am not familiar with pine broth protein…would have to look that one up.
        Hope that helps!

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