Prevent Bonk & Bodonkadonk with Berry Cheesecake Power Muffins Recipe

TShare on Facebook0Pin on Pinterest1.1kTweet about this on TwitterShare on Yummly0Share on Google+0Share on StumbleUpon0Email this to someonePrint this page


Imagine nervously waiting at the start line of the most important race of your life, a run that would be the final test of more than a year of dedicated, intensive training and one where you have put the reputation of your family, faith and country on the line. Now imagine that instead of carefully monitoring your diet and eating “clean” for maximum performance leading up to and on the big day, you are fueled on cheesecake and will be running in the nude.

ancient runners cheesecake

As crazy as it sounds, historical records reveal that cheesecake was served to athletes participating in the first Olympic Games in Greece back in 776 BC. However, the ladies didn’t have to worry whether or not a slice of this decadent dessert would give them a glycogen-depleting bonk or big ole naked bodonkadonk come race day – female athletes weren’t allowed to compete, nor were married women even allowed to spectate.

A dollop of whipped cream might not make you run faster, but it's fun!

A dollop of whipped cream might not make you run faster, but it’s fun!

But, let me stop my digression on discrimination here and get back to the cheesecake nutrition plan. I can’t imagine that a slice of cheesecake, such as we enjoy here in the 21st century, could be the best way to finish off a pre-race meal.  A single slice of Peanut Butter Cup Fudge Ripple Cheesecake from the Cheesecake Factory tops out at over 1,300 calories and 40 grams of fat per serving; even a low-carb, Splenda-sweetened slice of Original Cheesecake from the same restaurant has 570 calories.  Sheez, instead of the aforementioned cheesecake offender, you could eat more than HALF of my Whey Cool Strawberry Protein Pie.

But, don’t get me wrong, I love cheesecake. I just don’t eat it everyday and when I do indulge, I share a slice with a partner in crime. Since National Cheesecake Day is July 30th I wanted to honor this icon of the dessert cart in a more nutritious way.  I found a description by the rhetorician and grammarian Athenaeus on how cheesecake was prepared back in ancient Greek times. While it looked like the recipe was actually filled with healthy carbs and protein, the lack of measurements left me puzzled.

 “Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve.”

Instead, I came up with a cheesecake-inspired recipe with a healthy spin; a nutritious little nosh that could be enjoyed before running a race without any negative consequences on my gut or butt. Since I’m usually running and racing in the morning, a muffin was the perfect solution. Sized just right to take on the go, my recipe for Berry Cheesecake Power Muffins offers more than 8 grams of protein and less than two grams of fat – all for about 100 calories per muffin. jennifer fisher - - berry cheesecake power muffins

Berry Cheesecake Power Muffins Recipe

  •  2 cups rolled oats, ground in a blender
  • 1 cup fat free cottage cheese
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup sugar-free maple syrup
  • 1 cup egg whites
  • 1 tsp vanilla extract
  • 1 tbsp Stevia
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Remaining ingredients:

  • 1/2 cup fresh blueberries
  • ½ cup fresh strawberries, chopped
  • ½ cup fat free cream cheese
  • 1/2 tbsp Stevia

Preheat oven to 350 F degrees.

Grind up oats in blender using pulse button. In pitcher of blender, add ingredients for muffin batter –cottage cheese, applesauce, syrup, egg whites, vanilla extract, Stevia, baking soda, baking powder and salt.  Blend in blender until smooth and divide mixture up equally in a 12-muffin tray fitted with muffin liners (or coated with baking spray).

In a separate bowl, mix together cream cheese and 1/2 tablespoon of Stevia. Sprinkle blueberries and chopped strawberries on top of muffins; then dollop cream cheese on the center top of each muffin. The fruit and cream cheese will sink down to the middle during baking.

In 350 F degree oven, bake muffins for 20 – 22 minutes or until lightly browned.

Let cool before removing from muffin tins.

Makes 12 muffins.

Nutritional info: per muffin: Calories: 103, Total fat: 1.9g, Total carbs: 12.1g, Sugar: 2.7g, Protein: 8.3g

The berries and cream cheese is put on top of batter and it sinks to the middle during baking.

The berries and cream cheese is put on top of batter and it sinks to the middle during baking.


22 thoughts on “Prevent Bonk & Bodonkadonk with Berry Cheesecake Power Muffins Recipe

  1. These look out of this world good! And your pumpkin pie outfit…haha, I LOVE it so much. I “could eat you” you’re so cute! 😉

    • I don’t know, it’s thinner than cream cheese . . . worst case is that I think it would just absorb into the batter when you’re cooking it — which would be okay, just a different effect

    • I LOVE cheesecake too, one of my kids says it’s “gross” to which I say . . . more for me!

    • thanks, I’ve been keeping them in the fridge and reheating every morning this week for breakfast == YUM!

  2. These look amazing! I love cheesecake and I actually wanted to create a muffin recipe involving cream cheese or cottage cheese but you’ve done it for me. These are perfect. I will have to try them asap. 🙂


    • Yes, I’m sure splenda would sub for the stevia just fine, you might need a little more. As for the cottage cheese, I’m not sure. Once you blend it into other ingredients, you never even notice that it’s actually cottage cheese . . . if the texture is the problem

  3. Pingback: Muffin Mania | Multi-Grain Peanut Butter Banana Muffin Recipe |

  4. Hello. Your recipe looks delicious. 🙂 I just want to clarify, when you say Stevia, do you mean a Stevia blend (like Truvia or THM Sweet Blend), or straight Stevia Extract Powder? I’m guessing the former, but just want to be sure. Thank you!

    • Emily, straight up stevia extract powder — I have a sweet tooth, so you could start with a little less and add to taste. I usually say “stevia baking blend” when I’m using Truiva and the like. Thanks for checking — have a great thanksgiving

Leave a Reply

Your email address will not be published. Required fields are marked *