Protein Muffins

Recipe Name: Protein Muffins

Prep Time: 10 minutes

Cook Time: 16–20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients:

1 ½ cups (150 g) rolled oats, finely ground or oat flour

1 cup (120 g) vanilla protein powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

1 teaspoon ground cinnamon

2 large ripe bananas, mashed

2 large eggs

¾ cup (180 g) plain Greek yogurt

¼ cup (60 ml) milk of choice

3 tablespoons honey or maple syrup

2 teaspoons vanilla extract

¼ cup (45 g) dark chocolate chips [optional]

2 tablespoons chopped nuts or seeds [optional]

Instructions:

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tray.

Whisk oat flour, protein powder, baking powder, baking soda, salt, and cinnamon in a large bowl.

In another bowl, mash bananas and whisk with eggs, Greek yogurt, milk, honey, and vanilla until smooth.

Pour wet ingredients into dry and gently mix until just combined. Fold in chocolate chips and nuts if using.

Divide batter between muffin cups, filling each about ¾ full. Add extra toppings if desired.

Bake 16–20 minutes until set and a toothpick comes out mostly clean. Cool 5 minutes in pan, then on a rack.

Nutrition (Calories)Approximately 170–190 calories per muffin when made with whey protein, Greek yogurt, and optional chocolate chips. Best for quick breakfasts, snacks, or post-workout fuel. Exact calories vary with specific brands and add-ins.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12

Course: Breakfast

Cuisine: American

Calories: 171

Notes

Pro Tip:
Store cooled muffins in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 2 months.