Vanilla White Chocolate Protein Muffins
Warm, fluffy vanilla protein muffins studded with dairy-free white chocolate chips. Quick to assemble and completely free from gluten and soy.
Prep
5 min
Cook
12 min
Total
17 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
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
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
12 min
Total
17 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Whisk · Mixing bowl
Time saver
Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
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 vanilla baking mix and…
In a small mixing bowl, whisk together the vanilla baking mix and egg white protein powder until fully combined.
Look for: fully combined
Tap card to mark done - 03
Add the egg
Add the egg, melted coconut oil, and water, stirring gently with a spatula until a smooth batter forms.
Look for: a smooth batter forms
Tap card to mark done - 04
Fold in the dairy-free white chocolate chips…
Fold in the dairy-free white chocolate chips until evenly distributed.
Look for: evenly distributed
Tap card to mark done - 05
Divide the batter evenly between the two…
Divide the batter evenly between the two lined muffin cups.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Bake for 12 to 14 minutes at…
Bake for 12 to 14 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean.
Look for: a toothpick inserted into the center comes out clean
Tap card to mark done - 07
Remove from the oven and allow to…
Remove from the oven and allow to cool in the pan for 5 minutes before serving warm.
Allow: 5 minutes
Tap card to mark done
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