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.
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!
- 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
- 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.)
- Store in an airtight container until ready to use.
- Prepare a muffin pan by greasing the bottom/sides or using silicone muffin cups.
- Measure out 1½ Cups muffin mix into a bowl.
- Add ½ Cup melted butter, unsalted.
- Add 2 eggs.
- Add 1 Cup old-fashioned oats (NOT quick oats).
- Stir together just until combined.
- Add your choice of sweetener (I like using 3 mashed ripe bananas) and optional mix-in ingredients (ie. chocolate chips, nuts, etc).
- Bake at 375 degrees for 18-20 minutes.