Protein Muffins
Soft, fluffy, and bakery-style protein muffins packed with wholesome oats, Greek yogurt, and protein powder. Naturally sweetened with bananas and dotted with dark chocolate chips, these quick-to-bake muffins make an ideal high-protein breakfast or post-workout snack.
Servings: 12
Calories: 135kcal
Ingredients
🍖Dry Ingredients:
1.5 cups (150g) oat flour (or rolled oats blended into fine flour)
2 scoops (60g) vanilla whey or whey/casein blend protein powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
🍖Wet Ingredients:
2 medium ripe bananas, mashed (about 1 cup)
1/2 cup (125g) non-fat plain Greek yogurt
2 large eggs
1/4 cup (60ml) pure maple syrup or honey
1/4 cup (60ml) unsweetened almond milk
1 tsp vanilla extract
🍖Mix-ins:
1/3 cup (60g) dark chocolate chips (or blueberries)
Instructions
🟢Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
🟢Mix Dry Ingredients:
In a medium bowl, whisk together the oat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt.
🟢Mix Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, Greek yogurt, eggs, maple syrup, almond milk, and vanilla extract. Whisk until smooth.
🟢Combine & Fold:
Pour the dry ingredient mixture into the wet ingredients. Stir gently with a spatula just until combined (do not overmix). Gently fold in the dark chocolate chips.
🟢Bake:
Divide the batter evenly among the 12 muffin cups (about 3/4 full). Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
🟢Cool & Serve:
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Flour Alternative: Swap oat flour with whole wheat pastry flour or 1:1 gluten-free baking flour.
- Banana Substitute: Replace mashed bananas with an equal amount (1 cup) of unsweetened applesauce or pumpkin purée.
- Protein Powder Choice: Use plant-based protein powder (pea/soy) if preferred, adding 2–3 extra tablespoons of milk as plant proteins absorb more liquid.
