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“My version of the protein cookie recipe already on here : (http://www.food.com/recipe/weightlifters-protein-cookies-142209) I use more protein sources (powdered peanut butter, eggs) and cut out a bit of the fat and sugar by lowering the levels of oil and honey, and i added some raisins to improve the texture. i also addressed the issue with shape in the earlier recipe by making a muffin rather than a cookie, which holds it's shape better and holds a better texture from being baked longer. i usually make batches of 25+, and freeze them, taking a few out at the beginning of each day to serve as meal replacement, or as a quick carb fix before the gym. With BSN's Syntha-6 protein powder, (22g protein per 46g serving) i get around 15g protein per muffin, at around 250 calories per muffin, your counts will vary based on brand of musceli, brand of protein powder, and your peanut butter choice (i use pb2) Enjoy, and if you find a variation to use, please let me know! (I know we're not supposed to release variations, but i feel with the different format, and fairly varied ingredients, it's different enough to justify it)”
READY IN:
30mins
SERVES:
12
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 375°F.
  2. 1: Mix dry and wet ingredients separately.
  3. 2: Let sit for 5 minutes, to allow the oats to soak in some of the liquid.
  4. 3: Rub a muffin pan with olive oil.
  5. 4: spoon 2-3 ounces at a time into muffin tin.
  6. 5: bake at 357F for 15 minutes.

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