GG {next level} Muffins


When you need something filling, delicious, sweet, fiber packed, protein packed and EASY. These are the muffins you need. Inspired by a post I saw from the F-Factor RDs this week - I added a little HSH twist by boosting up the protein content. These are a great option for breakfast - I would suggest 2 of them + a little nut butter and some extra fruit, or one as a snack (depending on your needs maybe adding a little nut butter on top for snack as well!) OR even one as dessert with a little chocolate coconut butter melted on top :) - and yes I have had them all three ways since I made them...on Sunday. They are THAT good.

Only thing I would change next time -- I would add in shredded zucchini - I am sure those of you who know me, are shocked. If you want to try - try 1 whole zucchini shredded and added to the recipe below! 

Enjoy!!! ((and tell me your favorite way to eat them + if you try the zucchini, send one my way!))


  • 12 GG crispbreads, ground to flour
  • 3 eggs
  • 1 banana, sliced
  • 1/2 cup coconut milk
  • 1 tsp baking powder
  • 1/4 cup peanut powder
  • 1/2 cup Good Culture plain cottage cheese
  • 1/4 cup Lily's Sweets chocolate chips
  • cinnamon, preference
  • 1/2 tbsp fiber gold syrup (or honey)
  • 1 scoop, protein powder


  1. Pre-heat oven to 350.
  2. Place GGs in blender and grind down to flour consistency. (Note: if using a smaller sized blender, suggest doing this in 2 batches!)
  3. Pour flour into a bowl, add in protein, cinnamon, baking powder & peanut powder. Mix together.
  4. In a separate bowl - add milk, eggs, cottage cheese & mix.
  5. Add wet ingredient bowl to dry bowl and combine. Add in chocolate chips and fiber syrup. Mix all together.
  6. Spray muffin tray with non-stick cooking spray. Pour batter into cups.
  7. Bake @ 350 degrees for 20 minutes.
  8. Freaking ENJOY!

Makes 12 servings - less than 100 calories per muffin (will vary depending on the protein powder & brands you use) with roughly 6g fiber & 8 protein per serving #winning