Protein Muffins

Why You’ll Love This Recipe

These muffins are the perfect blend of flavor and function. Packed with protein from sources like Greek yogurt, protein powder, or eggs, they keep you full and energized. You can make a batch in under 30 minutes, and they’re easy to customize with different flavors like banana, chocolate, or berries. Great for meal prep, freezer-friendly, and naturally portioned, protein muffins are a smart and tasty choice any time of day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Protein powder (vanilla or chocolate, plant-based or whey)
• Rolled oats or oat flour
• Almond flour or whole wheat flour
• Baking powder
• Salt
• Eggs
• Greek yogurt or mashed banana
• Honey or maple syrup
• Milk of choice (dairy or plant-based)
• Vanilla extract
• Optional mix-ins: chocolate chips, blueberries, nuts, cinnamon

Directions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. In a large bowl, whisk together eggs, Greek yogurt (or banana), honey, milk, and vanilla extract.
3. In another bowl, combine protein powder, oat flour, almond flour, baking powder, and salt.
4. Add dry ingredients to the wet and mix until just combined.
5. Fold in optional mix-ins like chocolate chips or fruit.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Let cool for 5–10 minutes before removing from the tin.

Servings and timing

Makes 10–12 muffins.
Preparation time: 10 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes

Variations

• Banana protein muffins: Use mashed ripe bananas for added sweetness.
• Double chocolate: Use chocolate protein powder and add cocoa powder + chocolate chips.
• Berry burst: Fold in blueberries or raspberries for a fruity twist.
• Nutty flavor: Add almond extract and chopped nuts.
• Spiced muffins: Mix in cinnamon, nutmeg, or pumpkin spice.

Storage/Reheating

Store in an airtight container:

• At room temperature for up to 2 days
• In the refrigerator for up to 5 days
• In the freezer for up to 2 months
  To reheat, microwave for 10–15 seconds or warm in a toaster oven.

FAQs

How much protein is in each muffin?

Each muffin contains about 8–12 grams of protein, depending on the ingredients used.

Can I use plant-based protein powder?

Yes, just make sure to adjust the liquids slightly if the powder absorbs more moisture.

Are these muffins gluten-free?

They can be if you use certified gluten-free oats and flour.

Can I make them dairy-free?

Yes, use a dairy-free yogurt and milk alternative.

What’s the best protein powder to use?

Unflavored, vanilla, or chocolate protein powder (plant-based or whey) all work well.

Can I use whole wheat flour instead of almond flour?

Yes, but the texture will be denser. You may need to adjust the liquids slightly.

Can I add vegetables like zucchini or carrot?

Yes, finely grated veggies work great for added moisture and nutrition.

Can I make mini muffins?

Yes, reduce baking time to about 12–15 minutes for mini muffins.

Why did my muffins turn out dry?

Overbaking or using too much protein powder can dry them out. Stick to the measurements and bake until just done.

Are protein muffins good for meal prep?

Absolutely. Make a batch and store or freeze for quick, protein-rich snacks all week.

Conclusion

Protein Muffins are the perfect solution for busy mornings, active afternoons, or guilt-free treats. They combine the comfort of classic muffins with the nutritional benefits of protein to keep you energized and satisfied. Bake a batch, customize to your taste, and enjoy a healthy snack that doesn’t compromise on flavor.

Protein Muffins

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Protein Muffins are soft, fluffy, and packed with protein from ingredients like Greek yogurt, eggs, and protein powder. Perfect for breakfast, snacking, or post-workout fuel.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10–12 muffins
• Category: Breakfast, Snack, Dessert
• Method: Baked
• Cuisine: Universal
• Diet: Vegetarian

Ingredients

• 1/2 cup protein powder (vanilla or chocolate)
• 1 cup oat flour or rolled oats
• 1/2 cup almond flour or whole wheat flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/2 cup Greek yogurt or mashed banana
• 1/3 cup honey or maple syrup
• 1/3 cup milk of choice (dairy or plant-based)
• 1 tsp vanilla extract
• Optional: 1/2 cup chocolate chips, berries, or chopped nuts

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Instructions

1. Preheat oven to 350°F (175°C) and line or grease a muffin tin.
2. In a large bowl, whisk together eggs, Greek yogurt (or banana), honey, milk, and vanilla extract.
3. In another bowl, mix protein powder, oat flour, almond flour, baking powder, and salt.
4. Add dry ingredients to the wet ingredients and stir until just combined.
5. Fold in optional mix-ins like chocolate chips or berries.
6. Divide the batter evenly among 10–12 muffin cups.
7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Cool for 5–10 minutes before removing from the tin.

Notes

• Don’t overmix to keep muffins light and moist.
• Use ripe bananas if replacing yogurt for natural sweetness.
• Store in fridge or freezer for longer freshness.
• Adjust liquid slightly if using a dry plant-based protein powder.

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 7g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 35mg