Protein Cheesecake Muffins

Another recipe born out of the need to use up the less popular protein powders in our collection, this time it's Cellucor's Red Velvet Cake Batter. Of course you can use any type of protein.

We also are going to use a yogurt that's lactose free, but you can use any kind of yogurt.


Ingredients

350 ml plain yogurt
2 eggs
60 grams of Cellucor Red Velvet Cake Batter
25 grams of coconut flour

Whisk all the ingredients together, and heat the oven to 180C (350F). Pour the mixture into silicone muffin cups and bake in the oven for 35-40 mins.
Take then out and let them cool on a wire rack, then store in the fridge.

Don't like baking? Try this no-bake protein cheesecake recipe!

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