I have no real reason to be overly excited about the weekend, Steve and I have no crazy plans or anything like that, but none the less I am excited to spend some quality time with my man.


Despite the fact that we work together each and everyday, it’s not like the time we spend together at the gym is personal time. He’s busy with clients and writing up his amazing programs while I’m busy running class, training people, or taking care of the fun accounting stuff that needs to get done around here. The weekend is when we get to just lounge and be a super cute couple.




I like to try and do something fun every weekend, even if it’s something simple. Tomorrow I think I’ll cook us up a special dinner, set the table up all fancy and enjoy a bottle of wine together. We’ve been together for over 7 years but I like to try and do little things whenever I can to show how much he means to me. It’s all about the little things.


Today is an exciting day for all of you because I have a new recipe to share for Kierston’s …




I didn’t think I had anything to share this week, but I actually just whipped these up this morning and thought I would pass the recipe along. Be sure to head over to Candy Fit after and check out some more recipes!



prot muff col2

These took me absolutely no time to throw together and are the perfect take along snack! They are also super easy to customize to your liking. This morning I made double chocolate and coconut muffins!


***If you’re looking for a quick easy microwave version, click here***



***For a lemon raspberry, low carb baked version, click HERE ***



Low Carb Protein Muffins
Prep time
Cook time
Total time
Serves: 6 or 12
  • 4 scoops Protein Powder (Flavour of choice)
  • 8 Egg Whites (1 cup)
  • ½ cup Greek Yogurt (or ¼ cup whipped cottage cheese ¼ cup milk of choice)
  • 2 teaspoons Baking Powder
  • 2-3 tablespoons Sweetener (Depends on your protein powder )
  1. Preheat oven to 350°
  2. Mix all the dry ingredients together
  3. Add wet to dry and stir to combine
  4. Pour into 12 regular sized muffin tins or 6 jumbo ones
  5. Bake for 12-15 min for normal muffins and 16-20 min for jumbo muffins
These can be jazzed up a number of different ways!

Here are some awesome add ins that will make these even more amazing:

Add in a couple tablespoons of peanut butter or PB2

Use a couple tablespoons of cocoa powder - even if you're using chocolate protein powder
Throw in some mixed berries or diced apples
Add in ¼ cup coconut
Throw in a mashed banana
Cinnamon makes everything yummy!
Try adding in peanut butter and jelly for a protein packed PB & J muffin!
Add in some cacao nibs
Flavouring extracts are awesome - banana, coconut, and maple are my favourites




I hope all of you have an amazing weekend (I’m just hoping it’s not too cold here in London) and that you get to do something relaxing. I’ll be back next week with some info on my nutrition and current goals!



Looking for a quick, do-it-anywhere workout? Try this!


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Something to Think About…


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Low Carb Protein Powder Muffins {Recipe}
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17 thoughts on “Low Carb Protein Powder Muffins {Recipe}

  • January 25, 2013 at 4:37 pm

    I’ve been with my husband for over 13 years and we never stop doing special little things for each other. It keeps things fresh.

    I love making protein muffins because they are so versatile.

    • January 25, 2013 at 4:54 pm

      I definitely think it is the little things that keep things interesting!

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  • February 15, 2013 at 11:26 am

    Great recipe! just wondering if you can use a microwave to make it so its quicker? If so how long for? Thanks Tam x

    • February 22, 2013 at 12:12 pm

      Hey there! Sorry I didn’t see this until now. You should be able to microwave it and it should take about 1-2min depending on your microwave. I’m posting a carb free microwave muffin next week too once I tweak it a bit!

      • February 22, 2013 at 12:21 pm

        Thanks! Look forward to reading about your microwave muffin! Hope it goes OK. Also, just want to say how much I love your blog posts, always nice to read for good advice. Tam x

        • February 22, 2013 at 1:16 pm

          Thanks so much! I’m so glad you enjoy reading? Anything you’d like to see more of? I love reader feedback!

  • July 19, 2013 at 12:33 pm

    I made the muffins. I was a little skeptical about how they were going to taste, but I love them. Thanks so much for sharing your recipes!

    • July 22, 2013 at 3:30 pm

      I’m so glad you liked them! I’ve been working hard to create some new variations (macaroon, reeses and a couple others) hopefully you’ll like those as well. 🙂

  • January 23, 2014 at 11:28 am

    As for the working out, maybe try out a HIIT rotinue? There are a load of these variations that really give you your bang for your buck, in terms of time and results. The one i do regularily is designed for a high cal burn to time ratio. I figure 420-470 cal burner in 30 minutes is petty decent. And for the diet, healthy is a relative term. The number of times i cringe in business class to someone using the words fresh or healthy without much investigation. I found the easiest, and most cost effective, was outlined by Tim Ferris in 4 hr body.

  • January 29, 2016 at 4:28 pm

    What is the nutritional facts? Calories? Carbs? Protein?

  • May 14, 2016 at 1:20 am

    Hi there, I’m keen to trand make these this weekend, but I cant eat dairy 🙁 it messed with my skin.. any ideas on what I coulf substitute the yoghurt out for? I’m guessing it’s there for the moist/acid element required for baking..? do you think a banana and apple cider vinegar would work?

    • May 18, 2016 at 12:49 pm

      Hey Jenna! I’ve had success with pumpkin and banana – I prefer the pumpkin personally. So I would suggest giving either of those a shot! Happy baking!


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