By: Tina Neuwirth, DPT

We love baked goods, but unfortunately they’re not always friendly to the ol’ macro budget. Tina has a delicious spin on the breakfast muffin, with a decent amount of protein and a moderate amount of fat. And unlike many baked goods with protein powder, they don’t dry out!


  • 1 and 1/3 c almond flour and 2/3 c Arrow Root
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1/8 c (1/4 stick) butter, melted (I usually sub coconut cream)
  • ½ c Plain Non-fat Greek Yogurt
  • 4 eggs
  • 2/3 c Coconut Palm Sugar
  • 2 scoops vanilla protein powder
  • Add nuts or chocolate chips if desired. You may also add nuts, a splash of coffee, cocoa powder for chocolate flavor, diced apples and cinnamon, white chocolate chips, dried cranberries, butterscotch chips or a small scoop of oatmeal…make it your own! Just remember to adjust the sugar in the recipe accordingly.



  1. Preheat oven to 350 degrees.
  2. Butter a muffin tin or use paper liners and spray them with nonstick spray (I use parchment muffin liners with no spray)
  3. Mix dry ingredients together well.
  4. Beat eggs before adding wet ingredients then mix thoroughly into dry ingredients.
  5. Fill muffin tins about 2/3 full and bake for 20-25 mins, or until the muffins turn golden brown on top.
  6. Remove from tin and cool on wire rack.
  7. Store uncovered or in refrigerator. Too much moisture will cause them to go bad quickly.


Makes about one dozen muffins.



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