Healthy Protein Muffin
These healthy protein muffins are soft, flavorful, and packed with nourishing ingredients. They are perfect for breakfast, meal prep, or a satisfying snack during a busy day.
Equipment
- Mixing bowl
- Whisk
- Measuring Cups
- Measuring spoons
- Muffin Tin
- Muffin Liners
- Cookie Scoop
- Cooling Rack
- Tray
- Freezer
- Oven
Ingredients
Dry Ingredients
- 2 cups oat flour finely ground
- 2 scoops vanilla protein powder whey or plant based
- 1 tsp baking powder
- 1 2 tsp ground cinnamon optional
- 1 4 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- 3 4 cup milk preferred variety
- 1 4 cup honey
- 1 tsp vanilla extract
Optional Mix-Ins
- 1 2 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with liners.
- Combine oat flour, protein powder, baking powder, cinnamon, and salt in a large bowl.
- Whisk eggs, yogurt, milk, honey, and vanilla until smooth and fully blended.
- Add wet ingredients to dry ingredients. Stir gently until a thick, smooth batter forms.
- Fold in blueberries carefully to maintain a tender texture throughout the batter.
- Divide batter evenly among muffin cups, filling each about three quarters full.
- Bake for 12 minutes until lightly golden and the centers feel springy when touched.
- Cool briefly in the pan, then move muffins to a rack before serving.
Notes
For softer muffins, mix gently and avoid overbaking. For a slightly firmer texture, bake one to two extra minutes. Freeze cooled muffins in an airtight container for up to three months. Handle carefully while warm. Customize flavors with berries, nuts, chocolate chips, or spices. Store at room temperature for two days or refrigerate for up to one week.