Today I’m sharing my Ryse Chocolate Cinnamon Protein Muffins Recipe with you! I’ve always had a lot of fun with baking since I was a teen and lately I’ve been having fun baking with Dave. We often try new low carb, low sugar, high protein recipes to see if they are a fit for us. ChatGPT helped me create this one with the ingredients that I had on hand in my pantry. I love using chatGPT for research and to create recipes!

Protein Muffins Ingredients

1 cup Greenwise coconut flour
1 cup Greenwise finely ground almond flour
1 cup Ryse Chocolate Cookie Blast protein powder
1 cup Ryse Cinnamon Toast protein powder
1/4 cup Stevia In The Raw
3 tsp baking powder
1 tsp apple cider vinegar
1/4 tsp salt
1/2 cup + 6 tbsp unsweetened cashew milk
1/4 cup avocado oil
1 tablespoon vanilla extract
1/2 cup lily’s chocolate chips
5 tbsp chia seeds + 12.5 tablespoons water
1/2 cup applesauce

Ryse Chocolate Cinnamon Protein Muffins Instructions

Preheat oven to 350 & spray silicone muffin pan.
Put 5 tbsp chia seeds + 12.5 tbsp water into a medium sized bowl and let it gel together.
In a stand mixer, add the coconut flour, almond flour, protein powder, stevia in the raw, baking powder, and salt. Mix on low.
In a small bowl, add the avocado oil, vanilla extract, apple cider vinegar, unsweetened cashew milk, and applesauce.
Add the small bowl of liquids to the dry ingredients in the stand mixer and mix well.
Stir up the chia seeds mixture well, making sure it’s gelled, then add that into the stand mixer.
Add 1/2 cup of Lily’s chocolate chips. (optional).
Distribute the batter into the muffin tin.
Bake 15-22 minutes (I baked for 17). You want to stick in a toothpick and have it come out clean or only with a few crumbs.

These muffins are around 280-300 calories, with 25-27 grams of protein, 14-16 grams of carbs (8 grams of fiber, 2 grams of sugar), and around 15-17 grams of fat.

Why Ryse?

I’ve tried a ton of different protein powders over the past decade on my quest to be in better shape and have better nutrition. Ryse protein powders are the best tasting protein powders I’ve found to date. I love their nutrient profile, although I wish that they used better sweeteners.

Chocolate Cookie Blast reminds me of eating oreo cookies. Fruity Crunch gives me Fruity Pebbles cereal vibes. Marshmallow is delicious. Chocolate Peanut Butter reminds me of a Reese’s Peanut Butter cup. Vanilla Peanut Butter is tasty too. All of their flavors are delicious!

How to Make Chia Seed Eggs

Dave and I wanted to add more fiber to the recipe, so we tried chia seed eggs in place of egg whites this time. I’d never cooked with chia seeds before. To make a chia seed egg, you put 1 tbsp of chia seeds into a bowl and then add 2.5 tbsp water to it. Let it stand for about 5 minutes, then mix together. I was skeptical about adding these to our recipe but it turned out well!

I won’t hesitate to try chia seed eggs in the future.

Why Applesauce?

I added applesauce to the recipe to make it more moist. I feel like my protein muffins have been on the dry side, so one of the ways to combat that is to add applesauce for moisture.

Why Cinnamon?

I thought Cinnamon Toast and Chocolate would make a nice combination, and it does! I think I could up the Autumn vibes by adding a little more cinnamon spice, nutmeg spice, and switching out the chocolate chips for pumpkin chips. Dave felt that the cinnamon flavor was too subtle in this batch, so I’ll definitely be tinkering with the spices to improve that for him.

Final Thoughts

Dave loves dense, moist baked goods while I prefer fluffy, moist baked goods. It’s been fun to try to make healthy baked versions we’ll both enjoy.

I’m using the protein muffins that I make in place of Quest protein bars. Quest products are great, but they often contain things like soy and paprika, which I’m allergic to, so I can’t use them all. I’m also of the opinion that I’d rather eat food I make instead of processed food whenever possible.