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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.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 12
Calories: 135kcal
Author: The Simply Healthy Life

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.