Meal Prep Protein Muffin
These meal prep protein muffins are fluffy, wholesome, and designed for busy weeks. Make a batch ahead and enjoy a convenient, protein-rich option anytime.
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 maple syrup
- 1 tsp vanilla extract
Mix-Ins
- 1 2 cup mini chocolate chips optional
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- Whisk oat flour, protein powder, baking powder, cinnamon, and salt until evenly combined.
- Mix eggs, yogurt, milk, maple syrup, and vanilla in a separate bowl until smooth.
- Pour wet ingredients into dry ingredients and stir gently to create a thick batter.
- Fold in chocolate chips carefully to keep the batter light and tender.
- Fill muffin cups three quarters full using a scoop for even portions.
- Bake for 12 minutes until the tops are lightly golden and spring back when touched.
- Cool completely on a rack before storing, freezing, or packing for the week.
Notes
For softer muffins, mix only until combined and avoid extra baking time. For a firmer texture, bake one to two additional minutes. Freeze cooled muffins in airtight containers or freezer bags for up to three months. Allow muffins to cool fully before stacking. Customize flavors with fruit, nuts, spices, or different protein powders. Store at room temperature for two days or refrigerate for up to one week.