High-Protein Deserts

Over the holidays, my wife was kind enough to experiment with some high-protein deserts so I could get my sweets fix while keeping a reasonable protein intake. A couple of these were excellent, and deserve sharing. So without further ado:

High-Protein Blueberry Muffins

These, in my opinion, are indistinguishable from normal blueberry muffins. They are delicious with no discernable aftertaste. The only complaint I have is that the protein makes them stick to the paper more than normal muffins. I’m not sure what the solution to that is, but they are delicious enough that I was scraping the paper to try and get every little bit off. The recipe makes 22 muffins, and each one has almost 9g of protein in only 122 calories.



1 cup milk
1 teaspoon apple cider vinegar
1 cup whole-wheat flour
8 (33 g) Scoops Dymatize Nutrition Elite 12 Hour Protein (Blueberry Muffin)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup Granulated Splenda
1 1/2 cups Frozen Blueberries


Preheat the oven to 375 degrees F.
Combine the milk and vinegar in a glass measuring cup, then stir and set aside.
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the berries, and stir just until combined. Fold in the berries.
Spray a muffin tin liberally with nonstick cooking spray, or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Makes 22 muffins.

High-Protein Chocolate Chip Cookies

I’m a chocolate chip cookie fiend, they are without a doubt my favorite type of cookie, and I never ask my wife to make them because I can eat a whole batch in one sitting. These are only off from normal baked chocolate chip cookies in terms of texture, and even then, it’s very slight. Both my wife and I enjoyed these tremendously. I actually used my own TrueNutrition Milk Protein blend for these, but any chocolate protein powder should work. Whey is probably a better bet than Casien, however, just because of the way Casien mixes. These have nearly 10g of protein and 159 calories per cookie.
They also cook up quite nicely in Ramekins:


1/2 cup butter, softened
1/2 cup peanut butter
1 cup brown sugar Splenda
1/2 cup Granulated Splenda
3 eggs
1 teaspoon vanilla extract
1 2/3 cups water
1 1/2 cups all-purpose flour
16 scoops 100% Whey – Double Rich Chocolate
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and water. Combine the flour, protein powder, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips. Drop dough by heaping spoonfuls onto un-greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  1. No comments yet.
(will not be published)