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Protein Chocolate Muffin slices with White Chocolate Protein Frosting

It’s one of the best purchases I’ve ever made, a cake nozzle. It cost me 2 GB pounds (currently = 2.4 Euro = 21.2 Krona = 3.1 US dollars = 2.94 AUS dollars = 3.1 CAN dollars = 40.4 Mexican Pesos = 249 Nepalese Rupees = 1,536 Chilean Pesos…) and ohoho!!! It’s fantastic 😀 See, this frosting is just yogurt + protein powder, mixed together, and stuffed in a sandwich bag out of which the nozzle sticks out. It’s absurdly easy to frost things in this way and aesthetically speaking (since “we eat with our eyes first”), the nozzling of frosting is where it’s at. For this recipe, what I did was make some protein muffins first. Once they were cooked, I sliced them horizontally, made my frosting, added some inside, some on top and BOOM! Here’s the recipe:


1/2 cup  chocolate egg protein powder (I’m experimenting with this one, can be subbed with whey protein)
1/2 cup applesauce
3/4 cup milk (I used almond)
1/2 cup amaranth flour
1/8 cup chocolate vegan protein powder


1. Blended together and baked at 150 C (302 F) for ~ 20 minutes.

2. For the frosting, I literally just mixed 1 cup of Total 2% Greek yogurt with 1 scoop of white chocolate whey protein powder and stuck it inside a sandwich bag with the nozzle sticking out of one corner. Then, I tightened the bag so it resembled a piping bag and just SQUEEZED. Ah, beauty of beauties! The creaminess factor is overwhelming and, combined with the chocolate muffinness of the slices, well, well, well :-)))))))))

Macros per Serving (out of 8):

14g protein
7.6g carbohydrates (1.4g sugars/1.2g fiber)
1.5g fat (0.5g sat)


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