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Jam Stuffed Protein Almond Muffins

Jam Stuffed Protein Almond Muffins

Calories 212 (24% from fat)
Fat 5.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 23 mg.
Sodium 160 mg.
Carb. 26 gram
Fiber 2 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 12 gram


fat-free butter spray

1 cup whole-wheat flour

1 cup all-purpose flour

4 scoops (1 1/3 cups) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

1/4 cup packed brown sugar

1/2 cup sugar free syrup
(We used Cary's Sugar Free syrup.)

1 cup fat free milk

1/4 cup grape juice

4 egg whites

2 Tbsp. canola oil

1 tsp. vanilla extract

1/4 tsp. almond extract

2 oz. sliced raw almonds

3/4 cup sugar free seedless blackberry jam
(You can also use cherry, strawberry or raspberry sugar free jam.)

1. Preheat over to 400 degrees Fahrenheit. Use the fat-free spray to lightly coat the 12 muffin cups of a standard muffin tray.

2. Gently stir together the seven dry ingredients (whole-wheat flour to brown sugar) in a large mixing bowl. Then mix in the seven wet ingredients (sugar free syrup to almond extract).

3. After it's thoroughly mixed together add the sliced raw almonds. Now pour about 1/3 cup of mixture into each of the muffin tins. Then put about1 tablespoon of sugar free jam in the middle of each muffin, pushing it down until the batter covers the jam.

4. Bake for about 15 to 17 minutes, until the tops are a golden brown. They're done when a toothpick inserted in the center comes out clean. Let them cool on a wire rack and serve.

Yield: 12 Servings

 Jam Stuffed Protein Almond Muffins

This is a Freezer Friendly Recipe!


Freeze each muffin for easy re-heating later.

Microwave each muffin for approximately 1.5 to 2 minutes. To make sure it comes back moist, put the frozen muffin in a microwave safe bowl. Cover the bowl with a damp cloth or paper towel. It'll taste just like it came out of the oven fresh.

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