Description
These protein muffins are moist, fluffy, and loaded with wholesome fuel. Perfect for breakfast, post-workout snacks, or meal prep, this protein muffin recipe balances flavor and nutrition using clean ingredients, natural sweetness, and just the right dose of protein powder.
Ingredients
1½ cups rolled oats or oat flour (or almond flour)
½ cup vanilla protein powder (whey or plant-based)
1 tsp baking powder
2 large eggs (or flax eggs for vegan)
¾ cup mashed banana (or unsweetened applesauce)
½ cup Greek yogurt (or non-dairy yogurt)
¼ cup almond milk (any milk works)
2 tbsp maple syrup or honey (optional)
½ tsp cinnamon (optional)
½ cup chocolate chips or berries (optional mix-ins)
Instructions
Preheat Oven
Preheat to 350°F (175°C). Grease or line a muffin tin.Mix Dry Ingredients
In a mixing bowl, whisk oats, protein powder, baking powder, and cinnamon.Combine Wet Ingredients
In another bowl, mash the banana and mix in eggs, yogurt, milk, and maple syrup until smooth.Combine Wet + Dry
Gently fold wet mixture into dry until just combined. Stir in chocolate chips or berries if using.Fill Muffin Cups
Divide batter evenly into prepared muffin tin, filling each about ¾ full.
Bake
Bake for 18–22 minutes or until a toothpick comes out clean. Let cool for 5 minutes in tin, then transfer to wire rack.
Notes
- Vegan? Use flax eggs and plant-based protein + yogurt.
- No bananas? Sub applesauce or add 2 tbsp nut butter for richness.
- Low sugar? Omit syrup or swap for stevia drops.
- Want extra flavor? Try adding vanilla extract or a pinch of salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American / Fitness-Friendly
Nutrition
- Serving Size: 1 muffin
- Calories: ~150
- Sugar: 5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg