Easy Protein Muffin
These easy protein muffins are moist, fluffy, and packed with satisfying protein. They make a convenient breakfast, snack, or lunchbox treat for busy families.
Equipment
- Mixing bowl
- Whisk
- Measuring Cups
- Muffin Tin
- Muffin Liners
- Cookie Scoop
- Cooling Rack
- Freezer
- Tray
- Oven
Ingredients
Dry Ingredients
- 2 cups oat flour or blended oats
- 2 scoops vanilla protein powder preferred brand
- 1 tsp baking powder
- 1 2 tsp cinnamon optional
- 1 4 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup Greek yogurt plain
- 3 4 cup milk any variety
- 1 4 cup maple syrup
- 1 tsp vanilla extract
Mix-Ins
- 1 2 cup mini chocolate chips optional
Instructions
- Preheat the oven to 375°F. Line a muffin tin with liners.
- Whisk oat flour, protein powder, baking powder, cinnamon, and salt until evenly combined.
- In another bowl, whisk eggs, yogurt, milk, maple syrup, and vanilla until smooth.
- Pour wet ingredients into dry ingredients. Stir gently until no dry spots remain. Fold in chocolate chips.
- Scoop batter into muffin cups, filling each about three quarters full for a tender texture.
- Bake for 12 minutes until lightly golden and the centers spring back when pressed.
- Cool in the pan for five minutes, then transfer to a rack before serving or storing.
Notes
For softer muffins, avoid overmixing and bake just until set. For a slightly firmer texture, add one to two minutes of baking time. Freeze completely cooled muffins in a sealed container for up to three months. Handle gently when warm to prevent crumbling. Customize flavors with berries, nuts, spices, or different protein powders. Store at room temperature for two days or refrigerate for up to one week.