Totally Customizable Quarter Cup Protein Muffins

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.

Good morning!

Let’s kick-off the day with a delicious breakfast in the form of a protein-packed muffin that couldn’t be easier to make! Each muffin has 12+ grams of protein! How’s that for a hearty muffin?!?

quarter cup muffins

Just grab your 1/4 cup measuring cup, mix up the ingredients below, and then pop the batter in the oven. Simple as that! The best part about these muffins though is that they’re totally customizeable based on your taste preferences. The “base” recipe works with just about any favorite mix-ins– everything from dried cranberries and dark chocolate chips to shredded coconut and chopped walnuts. Anything goes!


These muffins also travel really well, so they’re perfect if you’re on-the-go and need a quick and easy breakfast or snack. Enjoy!



  • 1/4 cup oat (or all-purpose) flour
  • 1/4 cup creamy almond butter
  • 1/4 cup protein powder (I used SFH vanilla)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup your favorite ingredients (i.e. dried cranberries, cocoa nibs, shredded coconut)
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Directions: Preheat oven to 350 degrees F. Combine ingredients in a large mixing bowl until smooth. Line muffin tin with paper liners, coat with non-stick cooking spray, or use a silicone muffin pan. Evenly pour batter into four cups. Bake for 20-25 minutes. Allow to cool before serving. Store in an airtight container for up to a week.

Makes 4 muffins

Macros (for basic recipe, not including 1/4 cup of favorite ingredients): P 12 C 13 F 11

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