The Quest Protein Muffin Recipe You Need In Your Life

Good morning, welcome, grab a drink, have a seat, and cheers to the best blog on these internet streets.

Today, I will be dropping a protein muffin recipe that I made by accident.

First of all, let me properly introduce you to self: I am not a baker.

I am more of a "pass the champagne" from twelve to two type of person.

However, when I find myself in the kitchen mixing more than a specialty drink, I am definitely a "she thinks she's on top chef" type of cook.

I set my own challenges, there's a lot of pressure, I'm dicing things I don't understand, I'm using ingredients that were literally never in my fridge (like where did this come from tho), and then my fiance is left wondering about my past and questioning why I am an Vietnamese housewife for no reason.

So, yes... ya girl can throw down in the kitchen, for literally, no reason.

I make ballin' drinks (skinny drinks here), the best apps ever, all while keeping it 80% plant based. However, however, howevaasss (read that last one in a Massachusetts accent)...

...the gods looked upon my natural beauty and abilities and had decided I was way too funny to have it all; which led me to my first typo, I mean, fall in the baking department.

For years, I spent my life shaking as I double checked the baking powder to make sure it wasn't actual soda, sweating as I second guessed the batters texture only to discover 8 minutes later that I was in fact right, these suck and I should've sprinkled more flour when I had the chance; and actually quivering as I replaced brown sugar with coconut sugar, in hopes, that I actually read that correctly on veganbrowniedotcom. (not a real site, just let me flow)

Now, I'm not saying this to scare you. I'm also not saying I've never baked anything amazing while using my monopoly eye glass to carefully inspect the ingredients long enough to perform the baking procedure correctly.

I'm just saying, I've never "free styled" with baking because I didn't feel safe.

.....that is, until NOW.

Insert me yelling a major "YAASS" as I successfully made my first "soft and squishy" (bakers know) protein muffin.

And, then stunnin' became a habit.

So, yea. It's taken me awhile, but I just decided I'm done fearing batter and I'm done letting recipes control me.

I'm just kidding, but I was like, this is ridiculous. No one bakes with anxiety, like, people literally bake to REDUCE anxiety, so I figured out my TBSP and TSP problem and let's get this bread took on a new meaning.

Anyways. Now that I've introduced my background with baking, I hope I have made you feel welcomed on my blog, and confident enough to try this recipe.

You know that phrase, "It's all about the Benjamin's, baby"...well, "it's all about the baking powder and soda, baby"; if you can get those in the bowl correctly and the batter is not too "thin" or too "thick" (hash tag, it me, haaayyy bae) then you've got it.

Alright, without any further letters being typed, I introduce: my beautiful, healthy, delicious, Quest cookies and cream chocolate chip protein muffins with a vegan caramel glaze. Bang. Do it Britney.

Because no one wants to get fat from a muffin so you better bake healthy, betch.

Quest | Cookies & Cream Chocolate Muffins

For the muffins you'll need to mix:

• 4 scoops | Quest Cookies & Cream Protein Powder
• 1 cup | Egg Whites
• 3/4 cup | Almond Milk
• 1 Cup | Almond Flour
• 1/4 cup | Almond Butter
• 1 tsp. | Baking Powder
• 1 tsp. | Baking Soda
• 1 tbsp. | Vanilla Extract

• 2 "dashes" of stevia (I have the stevia extract so it's stronger than the packets, just use your favorite sweetener and adjust as needed)
• Crack of Himalayan sea salt
• Optional: mini chocolate chips

• A generous sprinkle of cinnamon

After you've mixed all those together, add the mixture to your muffin tray and top them with mini chocolate chips or your favorite fruit. (I just did chocolate chips, but bananas, blueberries, raspberries, and strawberries are also really good with this recipe)

Bake at 350, for 12 minutes | Always check in on them around 8 minutes with a toothpick, baked goods love that toothpick check...

For the vegan "caramel" drizzle on the top, you'll need:

In a saucepan on medium to high heat, add the following ingredients:

• 1/4 cup | Coconut Sugar

o Mix it around for a few minutes to warm up and then add:

• 1/2 cup | Coconut milk (the thick part in the can)
• 1/4 tsp. | Himalayan sea salt

o Bring these to a boil and then simmer on medium to low for about 10 minutes or until it's "thick" like a caramel sauce

And yes. I also, made that caramel sauce by accident.... really glad I didn't use maple syrup because the coconut milk was a game changer, but okay! For more recipes, skinny drinks, wellness vibes, check out my blogs on: ChelseaSwiftBlog.com and for all the feels, check out my positive mindset, weight loss advice, spiritual teachings and daily motivation on my podcast!

You can find me: Chelsea Swift Is Your Spirit Animal | on Spotify, Pandora + Apple! or click here to listen now