Introduction
If you’re looking for a quick, delicious, and healthy snack that fuels your body, protein muffins are the perfect choice. Packed with protein and wholesome ingredients, they make an excellent grab-and-go breakfast, post-workout snack, or midday energy booster.
Unlike traditional muffins that are high in sugar and low in nutrients, these protein muffins are designed to keep you full and satisfied while supporting your fitness and health goals. You can customize them with your favorite mix-ins like berries, nuts, or chocolate chips.
Best of all, they’re simple to make and store well, meaning you can prepare a batch ahead of time and enjoy them throughout the week. Whether you’re an athlete, a busy professional, or simply someone who wants a healthier snack, these muffins will become a staple in your kitchen.
Cooking Time & Serving
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Serving Size: 1 muffin
- Yield: 12 muffins
Ingredients
- 1 cup rolled oats (blended into oat flour)
- 1 cup vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- 1 cup Greek yogurt (plain, unsweetened)
- ½ cup unsweetened almond milk (or milk of choice)
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- ½ cup blueberries or chocolate chips (optional)
How to Make Protein Muffins
- Preheat oven: Set your oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Make oat flour: Blend rolled oats in a food processor until finely ground.
- Mix dry ingredients: In a large bowl, combine oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- Mix wet ingredients: In another bowl, whisk together eggs, Greek yogurt, almond milk, honey (or syrup), and vanilla extract until smooth.
- Combine: Pour wet ingredients into dry ingredients. Mix gently until just combined. Do not overmix.
- Add mix-ins: Fold in blueberries, chocolate chips, or nuts if using.
- Bake: Divide the batter evenly into the muffin tin. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool for 5–10 minutes before removing from the tin.
Notes
- You can substitute Greek yogurt with mashed bananas for a different flavor.
- If you prefer sweeter muffins, add a little extra honey or stevia.
- Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. They also freeze well for up to 2 months.
FAQs
Q: Can I make these muffins vegan?
A: Yes! Replace the eggs with flax eggs, use plant-based yogurt, and a vegan protein powder.
Q: What type of protein powder works best?
A: Both whey and plant-based powders work, but the texture may vary slightly. Adjust liquid if batter is too thick or thin.
Q: Can I meal-prep these muffins?
A: Absolutely! Bake a batch, freeze them, and thaw one whenever you need a protein-rich snack.
Nutrition (Per Muffin, based on 12 servings)
- Calories: 145
- Protein: 12g
- Carbohydrates: 14g
- Fat: 4g
- Fiber: 2g
- Sugar: 5g
Disclaimer
These protein muffins are a healthier snack alternative but should be enjoyed in moderation as part of a balanced diet. If you have allergies to dairy, eggs, nuts, or gluten, substitute ingredients accordingly or avoid this recipe. Always consult with a healthcare professional if you are unsure about introducing new foods into your diet.
