Cinnamon Pecan Protein Muffins

1 c egg whites
1 tsp baking powder (not soda)
1/4 c truvia/splenda/other sweetener
1 TBS cinnamon (set aside 1 tsp for topping)
1/4 c pecans
Vanilla Whey Protein Powder
1 TBS Pillsbury SF vanilla frosting
2 TBS flour (if using GF flour, you'll need 1/16tsp xanthan gum)

In an electronic mixer, beat 1 c egg whites on HIGH for 2 minutes, until soft white peaks form.

Tablespoon at a time, add the sweetener to the egg whites while still beating, but lower it to a medium/high setting to prevent the sweetener from puffing and spreading everywhere.
In a small bowl, mix flour and the protein powder.
While beating on HIGH again, sift the flour/protein mixture into the mixer and continue to beat until well blended.
Turn off the mixer, and evenly distribute cinnamon to the mix. (you make also want to scrape the side of the bowl to mix in any powder that got stuck.)
Again, beat on a medium high heat until cinnamon looks evenly distributed.
Scoop the whipped mixture into muffin cups.
Once in the cups, sprinkle 1/2 tsp crushed pecans on top of each muffin.
lightly sprinkle cinnamon on top of the muffins.
Bake at 350 for ~15 minutes. After 14 minutes, when they begin to look golden brown, they are ready.
In a small bowl, scoop 1 TBS of Pillsbury Sugar Free Vanilla Frosting and put it in the microwave for 8 seconds. Mix until it has the consistency of icing.
Drizzle one tsp of frosting on each muffin (they do not need to be cooled yet)
Let cool, and enjoy!
Makes 12 muffins!

Photo Credit


  1. do you think you could add how many each recipe makes? Thank you so much! you have helped my road to being healthy so much easier!!! thank you, thank you, thank you!!

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