Microwaveable Chocolate Chip Protein Muffin Mix
So if you look at the dates of my last post, it’s been…. a while, since I last posted. But that’s because I had a baby! I intended to keep posting through my pregnancy, but life got complicated on so many fronts (i.e. prenatal depression, pregnancy complications and more!). But I had a sweet baby girl in November, and we’re settling into being a family of 6 (It’s hard to believe I have 4 kids now!), and I’m getting back into the kitchen and creating like I’ve missed so much.
My first recipe back is inspired by my now even-busier mornings. Right after I had my daughter, I bought these microwaveable protein muffin cups. you just had to add water, throw it in the microwave, and bam! You had a warm, on-the-go, filling breakfast. I really enjoyed having them at my disposal. But after buying about 10 or so of them, the cost (over two dollars each) really started to add up! There was no way I could buy those myself.
So it was this dilemma that motivated me to get back in the kitchen and truly create for the first time in a while. After all, necessity is the mother of invention.
After some trial and error, I made this Chocolate Chip Protein Muffin Mix, and it checked all the boxes I needed. I made it in a bulk mix, because pulling out this many ingredients every morning is a big, fat, no for me, and I’m assuming for a lot of other people as well. You just need to take a scoop of this mixture, add it into a mug with oil and water, mix, and microwave for a few minutes. Then you have a filling and warm breakfast (in fact, I didn’t think about it until trying out this recipe a few times, but the mug is so good at keeping it warmer for longer than you’d think!), that you or your kids can eat on the go. Or make it an easy snack! Totally up to you.
I hope this recipe makes your busy life easier! Please let me know if you have any questions by commenting below, and don’t forget to follow along for more tips on Pinterest and Instagram. You can find me @theflouredcountertop.
Happy Baking!
Microwave Protein Muffin Mix
Ingredients
- 1 3/4 cups + 2 Tablespoons White Flour (May substitute with Wheat Flour)
- 1 3/4 cups + 2 Tablespoons Almond Flour (Although I love the subtle nutty flavor that the Almond Flour gives, you may substitute with Wheat or White Flour, Coconut Flour etc.)
- 1 1/4 cup Brown Sugar
- 1 Tbsp + 2 tsp Baking Powder
- 2/3 cup Vanilla or Unflavored Protein Powder
- 2 1/2 tsp Salt
- 1 - 1 1/2 cups Semi-Sweet Chocolate Chips (You may skip these or use a dried or freeze dried fruit)
- 3 Tablespoons White Flour (May substitute with Wheat Flour)
- 3 Tablespoons Almond Flour (Although I love the subtle nutty flavor that the Almond Flour gives, you may substitute with Wheat or White Flour, Coconut Flour etc.)
- 2 Tablespoons Brown Sugar
- 1/2 tsp Baking Powder
- 1 Tablespoon Vanilla or Unflavored Protein Powder
- 1/4 tsp Salt
- 1 Tablespoon Semi-Sweet Chocolate chips (You may skip these or use a dried or freeze dried fruit)
- 2 Tablespoons Vegetable Oil or melted Unsalted Butter
- 1/4 cup Water
Instructions
- First, add your wet ingredients into any microwave-safe mug.* If using Butter, melt 2 Tablespoons of Unsalted Butter in the Microwave, directly in your mug. Then mix in 1/4 cup of water. If using 2 Tablespoons of Vegetable Oil, pour that into your mug, along with the 1/4 cup of water.
- If using a bulk mix, fill a 1/2 cup measurement with the well-mixed dry ingredients (I would recommend giving a little shake to the bulk mixture every time before using it just in case some of the ingredients have settled), and add it to your mug with the wet ingredients. If you're only making one serving, mix together the 3 Tbsp White Flour, 3 Tbsp Almond Flour, 2 Tbsp Brown Sugar, 1/2 tsp Baking Powder, 1 Tbsp Vanilla or Unflavored Protein Powder, 1/4 tsp Salt,1 Tbsp Semi-Sweet Chocolate chips with your wet ingredients. Give it a good stir with a fork or small whisk.
- Heat in your Microwave for 2-3 minutes. Let sit for at least 3 minutes before eating, but be aware- the mug will keep it warm, so the bites on the bottom might be hotter than you think! Because of the Almond flour, I would recommend keeping the bulk mix in the fridge if you think it will take more than 2 weeks to use all of it. Store it in a cool, dry place if you plan to use it within a two week span.
Notes
*Pretty much all size mugs will work, but just note that it will not rise to the top of the mug when baked. It will probably only rise halfway up.