Servings: 12

1 cup whole milk 1 cup whole milk
4 tbsp Liquid Egg Whites 4 tbsp Liquid Egg Whites
⅔ cup Fage Plain Whole Milk Greek Yogurt ⅔ cup Fage Plain Whole Milk Greek Yogurt
¼ cup packed brown sugar ¼ cup packed brown sugar
1 tsp vanilla extract 1 tsp vanilla extract
1½ cup wheat bran 1½ cup wheat bran
1 cup All Purpose Flour 1 cup All Purpose Flour
1½ tsp baking powder 1½ tsp baking powder
1½ tsp baking soda 1½ tsp baking soda
¼ tsp Salt ¼ tsp Salt
2 tbsp Chia Seed 2 tbsp Chia Seed
4 tbsp ground flax 4 tbsp ground flax
3 scoops (75g) Whey Protein 3 scoops (75g) Whey Protein
1 cup raspberries 1 cup raspberries
½ cup dark chocolate morsels ½ cup dark chocolate morsels
 

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.
Whisk milk, egg whites, greek yogurt, brown sugar and any vanilla or citrus zest you’d like to use in a small bowl. Whisk bran, flour, baking powder, baking soda, salt, chia seeds, flax, and protein in a large bowl. Stir wet mixture into dry until just combined and still a bit rough. Gently stir in raspberries and chocolate morsels.
Spoon batter into each prepared muffin cup.
Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer.