protein muffins recipe
These protein muffins offer a moist, cake-like texture that defies the chalky reputation of protein snacks. Made with whole-food ingredients like oats, bananas, and Greek yogurt, they provide a nourishing, refined sugar-free start to the day.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein
Ingredients
2 cup Rolled Oats
2 scoops Protein Powder (approx. 60g)
2 medium Ripe Bananas
2 large Eggs
0.5 cup Greek Yogurt
0.25 cup Maple Syrup
1 teaspoon Baking Powder
1 teaspoon Cinnamo
0.5 cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a standard 12-cup muffin ti
- Place the rolled oats into a blender or food processor and pulse until they reach a fine, flour-like consistency
- In a large mixing bowl, mash the ripe bananas until no large lumps remai
- Add the eggs, Greek yogurt, and maple syrup to the mashed bananas and whisk until uniform
- Gently stir in the oat flour, protein powder, baking powder, and cinnamon with a spatula; do not overmix
- Fold in the chocolate chips or other preferred mix-ins
- Distribute the batter evenly among the 12 muffin cups, filling each about three-quarters full
- Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clea
- Let the muffins cool in the tin for five minutes before transferring to a wire rack to cool completely
Notes
For a vegan version, replace eggs with flax eggs and use dairy-free yogurt.
Ensure your protein powder flavor is one you enjoy as it dictates the final taste.
If the batter is too thick, add a splash of almond milk; if too runny, add a tablespoon of oats.
Store in an airtight container at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 3 months.
Reheat in the microwave for 20-30 seconds to restore the soft, just-baked texture.
Find it online: https://powerecipe.com/protein-muffins-recipe/