Premier Protein® Vendor

Premier Protein® Cakes, Cupcakes & Muffins

More Recipes: Premier Protein® Shakes & Smoothie Recipes | Premier Protein® Drink Recipes | Premier Protein® Meal Recipes | Premier Protein® Frozen Treat Recipes | Premier Protein® Cakes, Cupcakes & Muffin Recipes | Premier Protein® Creamy & Layered Dessert Recipes | Premier Protein® Cheesecakes, Pies & Bar Recipes | Premier Protein® Truffles, Fudge & Cookie Recipes

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Cinnamon Coffee Mug Cake

Total Time: 3 minutes
Servings: 1, Serving Size: 1 Cake

Ingredients:

For the Cake

• 3 tablespoons Premier Protein® Coffee Almondmilk Non-Dairy Protein Shake
• 3 tablespoons oat flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon applesauce
• 1/2 teaspoon vanilla extract
• 1 teaspoon sweetener (adjust to taste)
• 1/4 teaspoon cinnamon (adjust to taste)
• Pinch of salt

Optional Swirl or Streusel Topping
(Yields enough topping for one mug cake)

• 1/2 teaspoon Premier Protein® Coffee Almondmilk Non-Dairy Protein Shake
• 1/2 teaspoon coconut oil, vegan butter, or a nut butter
• 1/2 teaspoon sweetener (adjust to taste)
• 1/4 teaspoon cinnamon
• For Streusel version only: 1 teaspoon of oat flour and a small handful of crushed almonds

Directions:

1. Prep the Mug: Lightly spray a small microwave-safe mug or teacup with oil. A short, shallow cup works best since the cake does not rise much.
2. Mix the Cake: Add the dry ingredients to the mug: oat flour, baking powder, sweetener, cinnamon, and salt. Stir to combine. Then add the wet ingredients: Premier Protein® Almondmilk Protein Shake, vanilla, and applesauce. Mix until smooth.
3. Add the Topping (optional)
   • Swirl: Mix the Premier Protein® Almondmilk Protein Shake, coconut oil, sweetener and cinnamon into a paste. Swirl into the batter.
   • Streusel: Add oat flour and chopped nuts to the paste before swirling on batter for added texture.
4. Microwave: Heat on high for 1 minute. If needed, continue in 10-second intervals until the cake is firm but moist. Let it rest for 1 minute. If desired, top with cinnamon, chopped almonds, or a dollop of non-dairy whipped topping.

Quick Tips

• If you don’t have oat flour, you can make your own by blending rolled oats until fine.
• Adjust cinnamon or sweetener to taste based on your preferences.
• The applesauce adds a bit of softness and flavor, but the recipe still works just fine without it. You can omit it for a slightly drier texture or swap half for a small amount of oil or non-dairy butter to keep it plant-based.
• Mug cakes made in the microwave naturally cook from the inside out, trapping steam in the batter. This creates a smooth, moist surface instead of a crumbly, browned crust. For a slightly more baked appearance, microwave for 50 to 60 seconds, then transfer to an oven or toaster oven at 375°F for 2 to 3 minutes.

Nutritional Info for 1 Serving: (1 Cinnamon Coffee Mug Cake)

Cake Only: Calories: 113; Fat: 3g; Carbs: 18g; Fiber: 2g; Sugar: 1g, Protein: 5g

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Red Velvet Mug Cake for Two

Makes 2 Servings

Ingredients

• 1 scoop of Chocolate Premier Protein® 100% Whey Protein Powder
• ½ teaspoon of baking powder
• 2 tablespoons of unsweetened cocoa powder
• 2 teaspoons of stevia
• 1 tablespoon of unsweetened applesauce
• dash of salt
• 1 egg
• 1.5 oz of Premier Protein® Ready to Drink Vanilla Shake
• 20 drops of red food coloring

Directions

1. Mix the Chocolate Premier Protein® 100% Whey Protein Powder, baking powder, unsweetened cocoa, stevia, and a dash of salt into a bowl.
2. Add in the unsweetened applesauce, egg, Premier Protein® Ready to Drink Vanilla Shake and mix until well incorporated. The consistency should be like a thick cake batter.
3. Once that is done, add in the red food coloring and mix to incorporate the color.
4. Pour into greased small mugs and put into the microwave for 60 seconds.

Optional Topping Additions: If desired, top with a sugar-free whipped topping or make a cream cheese frosting. For a cream cheese frosting, mix softened cream cheese, stevia sugar substitute (to taste), and thin it out with some of the remaining Premier Protein® Ready to Drink Vanilla Shake until it meets your preferred consistency. You can also dress it up with a light dusting of cocoa powder, shaved no sugar added chocolate, or crushed nuts!

Nutritional Info Per Serving (Cake Only)

Calories 159; Carbohydrates 9 grams; Fat 5 grams; Protein 21 grams; Sugar 3 grams

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Lemon Mini Cakes - Premier Protein® Recipe

Makes 8 servings

Ingredients

• 1/2 cup of Premier Protein® Cake Batter Delight flavored Protein Shake
• 1 cup Almond Flour
• 1/3 cup of Sugar Substitute
• 1 tsp Baking Powder
• ¼ tsp Salt
• 2 large Eggs
• ¼  tsp of Lemon Extract

Baking Pan for Lemon Mini Cakes

You can adapt this recipe to a different pan and adjust the baking time as needed.  If the cake pan you use has deeper wells, you’ll need to extend the baking time.

• 2.8” x 2.8” x 1” ring-shaped mini cake pan

Directions

1. Preheat the oven to 350°F. 
2. In a medium-sized mixing bowl, whisk the almond flour, sugar substitute, baking powder, and salt until well combined.
3. Add the Premier Protein® Cake Batter Delight flavored Shake, eggs, and lemon extract to the dry ingredients. Stir until the mixture is smooth and fully incorporated.
4. Lightly grease the wells of your mini cake pan.
5. Evenly distribute the batter into the wells, filling each well about ¾ full. If using a different type of pan, make sure to leave room for the cakes to rise.
6. Bake in the oven for 8 minutes or until a toothpick comes out clean. If using a different type of pan, adjust the baking time for your pan.
7. Let the lemon mini cakes cool before adding your desired toppings, such as confectioners erythritol, or fresh fruit.

Nutritional Info for 1 Serving: 1 Lemon Mini Cake

Calories: 116; Fat: 8.3g; Carbs: 5g; Fiber: 2.1g; Sugar: 0.5g, Protein: 5.9g

Macronutrients per serving will vary based on the pan size,  brand of ingredients, and the optional toppings

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Caramel Pumpkin Spice Muffins Recipe

Makes 6 Muffins

Ingredients

• 5.5 ounces of Premier Protein® Caramel Protein Shake
• 3/4 cup blanched almond flour
• 1/2 cup Stevia
• 1/2 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon pumpkin pie spice
• 1 large egg
• ¼ cup pumpkin puree
• 2 tablespoons unsalted butter (measure solid, then melt for the mixture)
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. 
2. Line the muffin cups with cupcake liners.
3. In a large bowl, combine the almond flour, Stevia, baking powder, pumpkin pie spice, and sea salt. Mix with a whisk to get all the lumps out.  
4. Melt the butter and set aside to cool. 
5. Add in the egg, pumpkin puree, vanilla, melted butter, and mix until combined. 
6. Add in the Premier Protein® Caramel Protein Shake and stir.
7. Spoon the batter into the muffin cups about ¾ from the top of the liner.  
8. Bake at 350 degrees for approximately 25 minutes or until the muffins are golden around the edges. Insert a toothpick in the center of the muffins until it comes out clean.  

Nutritional Info Per Serving (1 Muffin)

• Calories 111
• Carbohydrates 6 grams
• Fat 8 grams
• Protein 5 grams
• Fiber 1 gram
• Sugar 1 gram

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One Minute Mug Brownie

Makes One Serving

Ingredients

• 1/2 cup Premier Protein® Chocolate Milkshake Protein Powder
• 1 tbsp. Coconut Flour
• 1 tsp. Sugar Substitute of choice (to taste)
• 1/2 tsp. Baking Powder
• 1 tbsp. Cocoa Powder
• 1/4 cup Egg Whites
• 1/4 cup Almond Milk

Directions

1. Spray a small cereal bowl or deep mug with coconut spray.
2. In a mixing bowl, combine the Premier Protein® Chocolate Milkshake Protein Powder, Coconut Flour, Baking Powder, Sugar Substitute and mix well.
3. In a separate bowl, whisk the Egg Whites with the Almond Milk and pour into the dry mixture and mix until fully incorporated.
4. Microwave for 60 seconds and remove from microwave. Enjoy.

Optional Toppings

• Sugar-Free Whipped Topping With Nuts
• Sugar-Free Chocolate or Caramel Syrup
• Sugar-Free Chocolate chips

Nutrition Facts Per Serving

• Calories: 189
• Carbohydrates: 15g
• Fat: 4g
• Protein: 29g

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Cinnamon Roll Flavor Mini Protein Donuts

Makes 24-36 mini protein donuts depending on your mini donut pan’s size and how deep the wells are.

Ingredients

• 1/2 cup of PREMIER PROTEIN®  Cinnamon Roll Flavor Protein Shake
• 1 cup Almond Flour
• 1 tsp Baking Powder
• 2 tsp Cinnamon
• ¼ tsp Salt
• 2 large Eggs
• 1 tsp of Vanilla
• 1/3 cup of Brown Sugar Substitute

Directions

1. Mix almond flour, baking powder, cinnamon, salt, and brown sugar substitute, and whisk together. Add the wet ingredients into the dry mixture and stir until combined.
2. Spray your mini donut pan with coconut oil generously.
3. Grab a large gallon size zip lock baggy. Change the bag's opening by rolling the top down around the edges. Place it into a bowl so that the opening of the bag is wide enough to pour batter into the bag.  
4. Close the baggy and cut a hole at the end to pipe your protein donut batter into the pan.
5. Fill the wells about ⅓ full because they will rise during baking.
6. Bake at 350 degrees for 7-10 mins (depending on your oven) or until a toothpick comes out clean. 

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Cinnamon Roll Cream Cheese Drizzle

Ingredients for the Cream Cheese Drizzle

• 2 ½  tbs of PREMIER PROTEIN®  Cinnamon Roll Flavor Protein Shake
• 2 oz of Softened Cream Cheese
• 1 ½ tbs of Sugar Substitute

Directions for the Cream Cheese Drizzle

1. Mix all ingredients together.
2. You can dip the donuts to frost them or drizzle it over the top. 
3. If you want to use the drizzle, place the mixture into a small zip lock sandwich baggy and cut a hole in the tip to drizzle over the top.  
4. Allow donuts to cool and then frost to your liking.

Suggestion: As an alternative way to enjoy these donuts are to toss them in a cinnamon and sugar substitute mixture.

Nutritional info for one protein donut, without the drizzle:
Calories 25; Fat 1.5 grams; Carbohydrates 2.5 grams; Sugar 1 gram; Protein 1.1 grams

Nutritional info for one protein donut, with the drizzle:
Calories 29; Fat 1.8 grams; Carbohydrates 3.1 grams; Sugar 1.3 grams; Protein 1.3 grams
(NOTE: The nutritional information for the drizzle depends on how much you use.)

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Single Serving Strawberry Shortcake with 21g of Protein

Ingredients

Instructions

1. In a medium-sized mixing bowl, combine your dry ingredients: the Vanilla Premier Protein® powder, sugar substitute, baking powder, and a pinch of salt. Whisk until well combined.
2. Add in the egg and almond milk to the dry ingredients. Stir until the mixture is smooth and fully incorporated.
3. Grease a microwave-safe mug and pour the mixture into it.
4. Microwave on high for 30-40 seconds. Check the cake by inserting a toothpick or cake tester into it. If the toothpick comes out clean, the cake is done. Be careful not to microwave the cake for over 45 seconds as it could result in a rubbery texture.
5. Let the cake cool before serving then add your preferred strawberry topping.

* Ideas for Toppings: 

Nutritional Info for 1 Serving: Strawberry Shortcake

*The macronutrients listed for the cake with topping are calculated based on the inclusion of 1 large strawberry and 2 tsp of zero-sugar whipped topping. Macronutrients will vary depending on the specific ingredients and measurements you use.

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More Recipes: Premier Protein® Shakes & Smoothie Recipes | Premier Protein® Drink Recipes | Premier Protein® Meal Recipes | Premier Protein® Frozen Treat Recipes | Premier Protein® Cakes, Cupcakes & Muffin Recipes | Premier Protein® Creamy & Layered Dessert Recipes | Premier Protein® Cheesecakes, Pies & Bar Recipes | Premier Protein® Truffles, Fudge & Cookie Recipes