Best Protein Muffin
These protein packed muffins are soft, satisfying, and perfect for busy mornings. They combine wholesome ingredients with great flavor and easy preparation.
Equipment
- Mixing bowl
- Whisk
- Measuring Cups
- Muffin Tin
- Muffin Liners
- Cookie Scoop
- Cooling Rack
- Freezer
- Tray
- Oven
Ingredients
Muffin Batter
- 2 cups rolled oats blended into flour
- 2 scoops vanilla protein powder whey or plant based
- 1 tsp baking powder
- 2 eggs large
- 1 cup Greek yogurt plain
- 1 3/4 cup milk choice of milk
- 1 4 cup honey
- 1 tsp vanilla extract
- 1 2 cup chocolate chips optional
Instructions
- Preheat the oven to 375°F and line a muffin tin.
- Whisk the oats, protein powder, and baking powder until evenly combined.
- Mix eggs, yogurt, milk, honey, and vanilla in a separate bowl until smooth.
- Combine wet and dry mixtures. Fold gently until a thick batter forms. Stir in chocolate chips if using.
- Fill muffin cups about three quarters full for a rounded top.
- Bake for 12 minutes or until the centers spring back lightly when touched.
- Cool briefly in the pan, then transfer to a rack before serving.
Notes
For softer muffins, avoid overmixing and remove them as soon as they test done. For a slightly firmer texture, bake an extra minute or two. Freeze cooled muffins in a sealed container for up to three months. If assembling ahead, thaw overnight in the refrigerator. Customize flavors with berries, nuts, cinnamon, or chocolate. Store at room temperature for two days or refrigerate for up to one week.