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These Egg White Protein Muffins are the ideal grab-and-go breakfast solution. Made with wholesome ingredients like wheat bran and egg whites, they provide a good source of protein to start your day right. Whether you’re following a ketogenic diet or simply looking for a healthier muffin option, these muffins are easy to make and packed with flavor.
10 minutes
20-25 minutes
Ingredients:
1 cup Wheat bran
2 cups Egg whites
1/4 cup Unsweetened almond milk
1 teaspoon Vanilla extract
1 teaspoon Baking powder
1 teaspoon Cinnamon
To taste Sweetener (like stevia)
Instructions:
- Preheat oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line it with paper liners.
- In a large bowl, combine the wheat bran, baking powder, and cinnamon. Whisk together until well blended.
- In another bowl, whisk together the egg whites, almond milk, vanilla extract, and sweetener until frothy.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Pour batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
