Protein Muffins
Protein Muffins are a healthy, satisfying snack or breakfast option made with protein powder, Greek yogurt, oats, and natural sweeteners. They’re perfect for meal prep and post-workout fuel.
Equipment
- Muffin tin
- Mixing Bowls
- Whisk or Hand Mixer
Ingredients
Protein Muffin Base
- 0.5 cup protein powder whey, casein, or plant-based
- 2 eggs or egg whites
- 0.5 cup Greek yogurt or mashed banana
- 1 cup oat flour or almond flour
- 1 tsp baking powder
- 0.25 cup maple syrup or honey or stevia/monk fruit for low-cal
- 1 tsp vanilla extract
Optional Mix-ins
- blueberries, nuts, chocolate chips as desired
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin or grease lightly.
- In a bowl, whisk eggs, Greek yogurt, maple syrup, and vanilla extract until smooth.
- In another bowl, combine protein powder, flour, and baking powder. Add to wet ingredients and stir until smooth.
- Fold in any mix-ins like fruit or chocolate chips. Scoop batter into muffin tin, filling each ¾ full.
- Bake 18–22 minutes, or until a toothpick comes out clean. Let cool before serving or storing.
Notes
Use whey protein for soft texture, or plant-based with added liquid for moisture. Store in fridge for 5 days or freeze up to 3 months. Great for meal prep and post-workout snacks.