Protein Chocolate Chip Cupcake Muffins
Sweet, fluffy warm breakfast muffins made with simple vanilla baking mix, egg whites, and rich dairy-free chocolate chips. Completely gluten-free, soy-free, and quick to bake in under 20 minutes.
Prep
5 min
Cook
15 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Kelly + Lila
Kelly created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
15 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Whisk · Mixing bowl
Time saver
Store leftover baked muffins in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and line two muffin tin cups with paper line…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and line two muffin tin cups with paper liners.
Tap card to mark done - 02
Whisk together the egg and liquid egg…
In a medium mixing bowl, whisk together the egg and liquid egg white until smooth and slightly frothy.
Look for: smooth and slightly frothy
Tap card to mark done - 03
Add the vanilla cupcake mix to the…
Add the vanilla cupcake mix to the egg mixture and stir until fully combined into a smooth batter.
Look for: fully combined into a smooth batter
Tap card to mark done - 04
Fold in the dark chocolate chip pieces…
Fold in the dark chocolate chip pieces evenly using a spatula.
Tap card to mark done - 05
Divide the batter evenly between the two…
Divide the batter evenly between the two prepared muffin cups.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Place in the oven and bake for…
Place in the oven and bake for 12 to 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Look for: the tops are golden and a toothpick inserted into the center comes out clean
Tap card to mark done - 07
Remove from the oven and let cool…
Remove from the oven and let cool for 5 minutes before serving warm.
Allow: 5 minutes
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.