Protein Muffins

Protein Muffins

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Protein Muffins
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Protein Muffins

Recipe by contact.cookeasy1@gmail.comCourse: breakfast, snackCuisine: AmericanDifficulty: easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

250

kcal
Total time

30

minutes

These protein muffins deliver a soft, moist texture with a delightful balance of sweetness and richness, packed with wholesome ingredients to fuel your day. The aroma of warm vanilla and baking oats creates a comforting, inviting experience. Perfect for a quick breakfast or a satisfying snack, they offer a nutritious boost with every bite.

Ingredients

  • 1 cup all purpose flour

  • 1 cup rolled oats

  • 1 scoop vanilla protein powder (about 30g)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 large eggs

  • 1/2 cup milk (dairy or plant based)

  • 1/4 cup honey or maple syrup

  • 1/4 cup melted coconut oil or vegetable oil

  • 1 tsp vanilla extract

  • 1/2 cup chocolate chips or berries (optional)

  • image-155

Directions

  • 1. Preheat the oven to 180C (350F) and line a muffin tin with paper liners or lightly grease it.
  • 2. In a large bowl, whisk together the flour, oats, protein powder, baking powder, baking soda, and salt.
  • 3. In a separate bowl, beat the eggs, then add the milk, honey, melted oil, and vanilla extract. Mix until smooth.
  • 4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
  • 5. Fold in the chocolate chips or berries if using.
  • 6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • 7. Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted comes out clean.
  • 8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • image-156

Notes

  • For a gluten free version, use gluten free flour and certified gluten free oats. You can substitute the protein powder with an equal amount of collagen peptides for a different protein source. Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in the microwave for 10 to 15 seconds before serving. Enjoy these muffins warm with a side of Greek yogurt or fresh fruit for a complete and satisfying meal.

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