A muffin worth the whole morning.
Bell's Protein Muffins bake up tender and warm in about twenty minutes — 17g of protein, 170 calories per serving, and 43% less sugar than an ordinary bakery muffin. Twelve muffins to a bag — six servings of two — so breakfast is handled all week.
17g
Protein per serving
170
Calories per serving
43%
Less sugar than a normal muffin
Per serving of 2 muffins. 1 bag makes 12. Add-ins are yours to count.
Protein is sensitive. Be gentle.
A protein muffin is not a cake muffin. Two habits from ordinary baking — beating the batter smooth and leaving it in "just a bit longer" — are the two things that will dry these out. Do less than you think.
Don't overmix
Stir just until the dry streaks disappear — 15 to 20 turns with a spatula. A few lumps are the sign you did it right. Beating it smooth tightens the protein and the muffin comes out tough.
Don't overbake
Pull them the moment the tops spring back and a toothpick comes out with a crumb or two clinging. Check at 14 minutes. Five extra minutes is the difference between moist and dry.
Rest, then eat
Five minutes in the tin, then out onto a rack. They finish setting as they cool, and the crumb goes from fragile to plush. Warm is the best they'll ever be.
What's in the bag
One bag, one bowl, twelve muffins
Blueberry is the flavor on shelves today — a soft vanilla crumb with freeze-dried blueberries already in the mix, so there's no fruit to fold and nothing to thaw. Add your wet ingredients and it's ready for the tin. More flavors are on the way.
Bake once, eat all week
Sunday, 20 minutes
Meal prep a batch
One bag is twelve muffins — six breakfasts of two, so Sunday afternoon decides the whole week. A serving is 17g of protein you didn't have to shake.
Keeping them
Store, or freeze
Airtight on the counter for three days, in the fridge for a week, or wrapped in the freezer for three months. Thirty seconds in the microwave brings a frozen one right back.
Small upgrades
Butter, and better
Split a warm one and let salted butter melt in. Or nut butter, or a spoon of yogurt and jam. Toast the cut side in a dry pan if it's day three.
“I stopped mixing it smooth like you said and the fourth batch was the one. My kids don't know they're protein muffins.”
Know when the next flavor lands
One short note when a new muffin is ready, plus the bake tips people actually write in for. No more than that.
Clean, All-Natural
Thoughtfully sourced ingredients you can feel good about.
Made with care
Family-tested recipes reimagined with protein.
Women Owned
Created by a health-conscious mother and daughter.