RECIPES RECIPE PACKS MACRO GUIDE
EXCLUSIVE CONTENT UPGRADE

THE 30G+
POWER PACK

Stop guessing how to hit your macros. Get the definitive guide to ultra-high protein muffins, featuring our Macro Swap Sheet and the Jumbo Muffin Conversion Matrix.

Gram-Perfect Nutrition Data (USDA Based)
15 Ingredient Swaps for Maximum Density
Printable Jumbo Conversion Guide
Email Sent! Check Your Inbox

Don't forget to check your spam folder 📧

Recipe
30+ Grams

Everything Inside The Bundle

Professional-grade tools for maximum protein density without sacrificing taste or texture.

MACRO SWAP SHEET

15 elite ingredient swaps with precise liquid-to-solid ratios to boost protein without ruining texture.

JUMBO CONVERSION

Scale any recipe to 30g+ per muffin with our temperature and timing matrix for perfect results.

FREEZER PREP GUIDE

Batch bake once, eat for 90 days. The complete guide to freezing and reheating high-protein muffins.

THE MACRO
SWAP SHEET

How do you swap white flour for oat flour without making a "muffin-shaped rock"? Our sheet provides the precise liquid-to-solid adjustments needed to keep your protein high and your texture light.

PREVIEW THE DYNAMICS

Elite Swap
Protein Jump

Baking Detail

Protein Powder Swaps

"Not all protein sources behave the same. Here's the science."

Whey Protein

Best For Quick Absorption
Texture Impact Soft & Moist
Liquid Adjustment +2 tbsp

Casein Protein

Best For Slow Release
Texture Impact Dense & Chewy
Liquid Adjustment +3 tbsp
CASEIN VS WHEY

For 30g+ muffins, we recommend a 70/30 whey-to-casein blend. Whey provides the protein punch while casein adds structure and prevents crumbling. Pure whey muffins fall apart; pure casein muffins are too dense.

JUMBO CONVERSION GUIDE

"A standard muffin top just isn't enough protein."

Standard Muffin

12-Cup Tray • 120g Batter

Protein12g - 18g
Bake Time18-22 mins
Recommended

JUMBO POWER

6-Cup Tray • 210g Batter

Protein30g - 42g
Bake Time28-34 mins

CRITICAL RULE When scaling to Jumbo, you must decrease baking temperature by 15°F (10°C) to prevent the protein core from becoming rubbery while the exterior browns.

Freezer Prep Guide

"Batch bake once, hit your macros for 3 months."

01

Flash Chill

Cool completely on a wire rack for 2 hours minimum. Any trapped steam = soggy muffins later.

02

Seal & Date

Double bag in freezer-safe Ziploc. Squeeze out all air. Label with date — good for 90 days.

03

The 45s Zap

Wrap in paper towel. Microwave 45-60 seconds at 50% power. Perfect texture every time.

CRITICAL RULE

Never refreeze a thawed muffin. The ice crystals destroy the protein structure and you'll end up with a crumbly mess. Thaw only what you need.

30G+ PROTEIN

READY TO BUILD
THE ULTIMATE MUFFIN?

Download the PDF now. Includes the printable shopping list (grams only) and the "Casein vs Whey" texture cheat sheet.