Protein Muffins Recipe
American · Snack · 28 min total
These protein-packed muffins are perfect for a post-workout snack or a healthy breakfast on the go. Made with whey protein and Greek yogurt, they are moist, fluffy, and customizable with your favorite add-ins.
10
min prep
min prep
18
min cook
min cook
12
servings
servings
160
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups rolled oats
- 2 scoops (about 60g) vanilla or unflavored whey protein powder
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup milk of choice
- 1/2 cup chocolate chips or berries (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together oats, protein powder, almond flour, baking powder, baking soda, and salt.
- In another bowl, mash bananas, then whisk in yogurt, eggs, honey, vanilla, and milk until smooth.
- Pour wet ingredients into dry and stir until just combined. Fold in chocolate chips or berries if using.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 16-18 minutes, or until a toothpick inserted in center comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- For extra protein, add 2 tbsp of chia seeds or flaxseed meal to the dry ingredients.
- If using a plant-based protein powder, you may need to add an extra tablespoon of milk to adjust consistency.
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