Step-by-Step Instructions

1. 1.Combine Dry Ingredients

   Place a large bowl on a scale. Add 90g all-purpose flour, 90g vanilla protein powder, 15g inulin prebiotic fiber, 110g erythritol, 24g sugar, 2.5g salt, 6g baking powder, 3g baking soda, and 0.5g xanthan gum. Whisk the dry ingredients until completely combined.

2. 2.Add Wet Ingredients

   Use a spoon to create a well in the middle of the dry ingredients. Add 2 egg yolks, 350g 2% Greek yogurt, 31g avocado oil, 15g imitation vanilla extract, and 12g cake batter extract into the well.

3. 3.Mix Batter

   Whisk only the wet ingredients in the well first until combined. Then, start whisking in the dry ingredients. Once about 30-40% of the dry ingredients are left (or when it looks like the mixture in the video), switch over to a spatula and fold in the remaining dry ingredients until just barely combined. Scrape the bottom of the bowl and across the top to ensure there are no dry spots.

4. 4.Prepare Muffin Pan

   Grab a jumbo 6-cup muffin pan and line it with 6 muffin cups. Give each cup a quick spray with oil on all sides and the bottom to prevent stickage.

5. 5.Fill Muffin Cups and Add Sprinkles

   Add 130g of batter into each muffin cup. Finish with 2g of sprinkles on top of each muffin, for a total of 12g of sprinkles.

6. 6.Bake Muffins

   Throw the muffin pan into a preheated 300°F (150°C) oven and bake for 38-40 minutes.

7. 7.Cool Muffins

   Allow the muffins to cool for 30-40 minutes outside of the pan before serving or storing.