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Great Recipes From Our Forum Members!

This week we have picked out some muffin and cake recipes from our forums. Check it out!

Pumpkin Muffins

Here's a great 'good carb' muffin recipe, but it requires one special ingredient to get the texture right. I use erythritol, a natural 'no gi distress' (Ex: gastro intestinal) sugar alcohol with only o.2 cals/gm, making it fewer calories (35-40/cup) than the malto-bulked granular Splenda. Plus it looks like sugar and gives the muffins a nice texture.

This recipe might also work with granular Splenda, although I haven't tried it personally. You can buy Erythritol at a health food store ($7-$9/lb) or online for about $18/4lbs.

  • 2 cups whole-grain flour (I use one cup wheat, one cup of either barley flour or oat. Buckwheat is also good but I hate the taste).
  • 1 cup Erythritol
  • 1/2 cup egg whites
  • 1 heaping cup canned unsweetened pumpkin Cinnamon/pumpkin pie spice to taste
  • 1/4 cup SF (sugar free) pancake syrup (optional)—add 1/4 cup water or Davinci if left out.
  • Dash Stevia (optional)
  • 2 tsp baking powder
  • 1 tsp baking soda

With the Erythritol, this recipe comes out with a rather cookie like muffin top when cooled, so I've tried cookies with it and had good results. Just leave out the 1/4 cup water or syrup and make 24 cookies (make sure to spray the pan!). Also good with raisins if your diet permits.

Submitted by featherz

Soy & Flax Muffins

  • 3/4 cup soy flour
  • 3/4 cup flax meal
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup Splenda
  1. Mix well. Then add:
  2. 2 egg whites
  3. 3/4 cup water
  4. 1 tsp vanilla
  5. Fill muffin tine 3/4 full
  6. Bake at 350 for ~15 minutes
Nutrition Facts
Recipe yields 8 muffins
Amount per serving
Total Calories 79
Fat 4.5 g
Carbs 4 g
Protein 6 g

Submitted by WannaBeModel

Whole Grain, Banana, Almond-Flax Muffins

Wet Ingredients
  • 2 egg whites
  • 1 no sugar added applesauce (pineapple, peach flavored are best)
  • 10 fl oz of no sugar added apple juice
  • 5-6 tbsp vanilla extract
Dry Ingredients
  • 2 cups whole wheat flour
  • 1 cup oatmeal
  • 1 cup fiber one
  • 7-8 tbsp ground flaxseed
  • 4-5 tbsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 2-3 tsp baking powder
  • 1 tsp baking soda
  • 2 oz almonds
  • 2 medium-large bananas sliced
  1. Mix wet ingredients first.
  2. Then mix together the dry ingredients in separate bowl.
  3. Pour wet ingredients into dry ingredient bowl, and mix around until everything has been absorbed together, leaving no dry ingredients untouched.
  4. If they are too dry, simply add a very small amount of liquid; don't over mix. Bake at 400 degrees for 12-15 minutes in muffin tin(s)

Submitted by grndmstrflsch

Oatmeal Muffins

  • 2 cup oats
  • 16 egg whites
  • 8 packets Splenda/Sweetener
  • 1/4 cup Sugar Free Maple Syrup
  • Optional Add-In: Flaxseed meal (I would use 1/4 cup )
  1. Preheat oven to 350 degrees.
  2. Lightly coat a muffin tin or cake pan with non-stick cooking spray.
  3. Mix all ingredients in a bowl, and pour into muffin tin or cake pan.
  4. Bake for about 20 minutes.

Submitted by Mivi320

Oatmeal Raisin Muffins

  • 1 cup oats
  • 1 cup flower (unbleached)
  • 1/2 cup raisins (or cranberries or whatever)
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup olive oil
  1. Put in muffin paper and cook for 15-25 min (depending on altitude) at 350 degrees.
  2. Splenda could possibly be substituted in place of the brown sugar.

Submitted by J Michael

Flax-Seed Muffins

  • 1 cup flax meal (in baking section of grocery store)
  • 1/2 cup chocolate whey protein
  • 2 large eggs
  • 4 tbsp canola oil
  • 1/4 cup Splenda
  • 2 oz chopped almonds or your favorite
  • 2 tsp baking powder
  • 1 tsp vanilla or maple flavoring
  • 1 cup water
  1. Mix above ingredients and let stand for 3 minutes to absorb water.
  2. Spray muffin cups with PAM cooking spray.
  3. Spoon into cups and bake for 25-30 min at 350.
  4. You can modify flavoring by using different proteins, flavorings, nuts, etc.

Submitted by cdmuscle

Great Protein Muffins

  • 900 gram bag low fat oatmeal muffin mix (Superstore yellow bag)
  • 3 cups water
  • 3 Tablespoons flax seed (whole)
  • 2 scoops vanilla Whey protein powder
  • 2 cups fresh or frozen blueberries
  • 3/4 cup whole-wheat flour
  1. Mix together everything above (except berries) just until moistened.
  2. Fold in berries.
  3. Divide batter evenly among lined muffin cups.
  4. Bake at 425 degrees for approximately 17-20 minutes.
Nutrition Facts
Recipe yields 24 muffins
Amount per serving
Total Colories 180
Fat 2 g
Carbs 36 g
Protein 5.5 g

Submitted by DikSpence

Cake Recipes

Sarah's Protein Cake Recipe

  • 36 g (approx. 1/2 cup) nonfat dry milk powder
  • 61 g egg substitute like Egg Beaters (or 2-3 egg whites)
  • 210 g banana, edible portion only
  • 2 tsp oil
  • 4 scoops whey (I used chocolate)
  • 120 g oats
  • 2 oz nonfat cream cheese
  • 4 packets Splenda
  1. Combine all in large mixing bowl and mash the bananas with a giant spoon until it's mostly a mush, but a few small whole chunks tastes good in the finished cake.
  2. Add water until the batter is fairly liquid; start with 1/2 cup water and keep stirring it in until the mix is hearty but supple and easy to move the spoon through. Think thickness of applesauce, except chunkier.
  3. Spray a 9x9 nonstick cake pan with PAM. Warning: my batch in a nonstick iron pan turned out great, but the batch cooked in an old tinny steel pan stuck horribly to the bottom.
  4. Cook at 350 degrees for 25-30 minutes, until toothpick comes out clean.
  5. Remove from oven and cool.
Nutrition Facts
Recipe yields 4 servings
Amount per serving
Total Colories 331
Fat 6.9 g
Carbs 40.5 g
Protein 29.5 g

Submitted by rockstarsar

Oats & Banana Cake

  • 3 egg whites
  • 1 whole egg
  • 1 cup rolled oats
  • 1 cup oat bran
  • 1 cup whole-wheat flour
  • 1 tbsp raw brown sugar
  • 1/2 cup skim milk or 1/4 cup whole milk
  • 3 overripe medium bananas
  • 1 tbsp olive oil, but flax can be substituted
  1. Mix by hand our power mixer and bake in a flax-oiled pan at 200-250 degrees for about 45 minutes.

Submitted by burgherman

Muffin and Cake Recipes PDF (318 KB)

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