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A Youngdahl Favorite: Sugar-Free, Protein-Packed Muffins

Posted on by Kristi Youngdahl

Egg MuffinsThis recipe is one of my breakfast staples. These muffins are so easy to make, they’re clean and full of lean protein, and they’re incredibly delicious too! In fact, they’re so clean-eating-friendly that you can enjoy three of them and count it as only one serving. Make a double or triple batch and store some in the freezer and a wholesome breakfast will be as easy as taking them out to thaw in the fridge the night before.


Kristi’s Egg White Muffins

10-12 egg whites
3/4 cup old fashioned oats
3/4 cup fruit (I like blueberries)
Cinnamon (optional)
1/2 cup nut butter

Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick spray. Place one tablespoon oats in each muffin. Place one tablespoon fruit in each muffin (I like blueberries or chopped apples with cinnamon). Top each muffin with liquid egg whites. Stir, and bake approximately 18-25 minutes. Spread your favorite nut butter on a warm muffin, and enjoy!


I shared this recipe when I was featured in Oxygen Magazine’s July 2011 issue. Apparently it was a hit with the readers and the staff! I know you’ll love them too.

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4 Responses to A Youngdahl Favorite: Sugar-Free, Protein-Packed Muffins

  1. Dayna Merten says:

    I love this recipe. Easy and simple! Perfect to have on hand for a fast snack! Love them! Thank you for sharing!!

  2. Laurie Humphrey says:

    Yum! I love these and so do my kids. Thanks Kristi!

  3. Teresa Scholtz says:

    These are great! I made them last night and was a little skeptical. But they turned out wonderful and they’re a great mid-morning snack/meal. Thanks!

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