Protein First: Peach Cobbler Muffins

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by Chris Shugart

A Healthy Dessert for Breakfast

No added sugar, no flour, and a punch of extra protein. Eat peach cobbler for breakfast, fuel your day, and reach your physique goals.

Eating to improve your body composition doesn’t have to involve kale salads and carrots. In fact, people use that kind of thinking as an excuse: “I would go on a diet, but I’m not going to deprive myself by living on rabbit food!”

Well, you don’t have to. But you do have to do two things: Adopt the Protein-First Eating Strategy and get your butt into the kitchen. With the right recipes, you can enjoy cakes, cookies, and, yes, even peach cobbler muffins.

Here’s a protein-focused recipe containing no added sugar, no flour, and a nice hit of protein. Let’s watch Dani make it using MD Protein (Buy at Amazon):

Peach Cobbler Muffins

Ingredients

  • 2 cups old-fashioned oats
  • 3 scoops MD Protein (Buy at Amazon), vanilla
  • 2 cans peaches (no sugar added, 14.5 oz cans)
  • Reserved liquid from the canned peaches
  • 1 cup baking Splenda (Buy at Amazon)
  • 1 whole egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add all the dry ingredients to a bowl and stir: oats, MD Protein, Splenda, baking soda, cinnamon, and salt.
  3. Pour the water and juice from the canned peaches into the bowl.
  4. Chop the peaches and add to bowl.
  5. Add the egg and vanilla extract. Stir it all together.
  6. Add batter to parchment paper lined muffin tin (6 cups). Or spray a muffin tin with a little coconut oil and add mixture.
  7. Bake for 35-40 minutes. In the last few minutes, you can increase baking temperature to 385 and place on the top rack for a more browned top.

Calories & Macros

  • Servings 6
  • Calories 198
  • Protein 16g
  • Carbs 23g
  • Fats 3g
  • Fiber 3g

More protein recipes here: Protein Delights.

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This recipe quickly became a staff favorite. Here’s a recent batch made with a regular muffin pan sprayed with coconut oil vs. using fancy-folded parchment paper. Both methods work great.

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If I would want to substitute it with a microwave or halogén frier, how should I?

For the pre heating and heating part, of course it would mean less temperature in case of microwave especially

Also I reckon I could use 250 gram of peaches per can of peaches instead?
And regular stevia instead of baking
one?

I don’t want be nit picking , I’m just curious about substitutes .

Or I could do the protein mug cake( I could only find this article Tip: Make Low-Carb Mug Cake in 60 Seconds but I meant this https://youtu.be/Bw38kqr3lmA?si=4bGwLjtwAkQdPddK ) with vanilla protein and instead of banana, using peaches
Cocoa is nevermind but I can use it with or instead vanilla extract

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I’m not sure. You could go the mug-cake route with a smaller batch I suppose, but that would be tricky. An air fryer sounds like a no-go to me, but I’ve never worked with one.

Sure.

Not the stuff in packets. Different formula. That’s why we specify baking Splenda which measures cup for cup with sugar. Couldn’t do that with the much sweeter, non-granulated packets like you use in coffee.

I think you’re just going to have to experiment a few times.

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Worth it!

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Awesome!

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