Protein Muffins

Why You’ll Love This Recipe

I enjoy how these muffins are easy to prepare and perfect for meal prep. They give me a boost of protein while still tasting like a treat. I also like how flexible the recipe is, since I can switch ingredients like banana or applesauce and add chocolate chips or other mix-ins depending on what I feel like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large egg
• ⅔ cup (180 g) Greek yogurt (2% fat or full fat recommended)
• 4 oz (115 g) ripe banana (or ½ cup (120 g) applesauce)
• ⅓ cup (80 ml) maple syrup (or honey)
• 1 ½ cups (150 g) oat flour (or almond flour)
• ½ cup (50 g) protein powder
• 2 tsp baking powder
• 1 tsp vanilla extract
• ⅙ tsp salt
• 3 to 6 tbsp milk of choice
• ¼ cup (50 g) dark chocolate chips (optional)

Directions

I start by preheating the oven to 350°F (180°C) and preparing a muffin pan with liners. I make sure to grease the liners so the muffins do not stick.

In a large bowl, I mash the banana until smooth, then mix it with Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt. I stir everything well until the mixture becomes smooth and well combined.

Next, I add the oat flour, protein powder, and baking powder into the wet mixture. I stir while gradually pouring in the milk. I usually start with about 3 tablespoons and add more as needed until the batter becomes smooth but not too runny.

I gently fold in the chocolate chips or any other mix-ins I want to use.

I fill each muffin liner about two-thirds full with batter and sprinkle a few extra chocolate chips on top. I bake them for 20 to 25 minutes, making sure not to overbake. I check doneness by inserting a toothpick into the center and looking for it to come out clean.

Once baked, I remove the muffins from the oven and let them cool on a rack for about 15 minutes before serving.

Servings And Timing

This recipe makes 12 muffins and takes about 30 minutes in total, including preparation and baking time.

Variations

I sometimes use applesauce instead of banana when I want a milder flavor. I can also switch oat flour with almond flour for a slightly different texture.

When I want extra flavor, I add cinnamon or a pinch of nutmeg. I also like mixing in nuts, berries, or even peanut butter chips instead of chocolate chips.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For longer storage, I freeze them individually and thaw as needed.

To reheat, I warm a muffin in the microwave for a few seconds to bring back its soft texture.

FAQs

Can I use a different protein powder?

I can use different types of protein powder, but I adjust the milk depending on how absorbent it is.

Can I make these muffins dairy-free?

I can replace Greek yogurt with a dairy-free alternative and use plant-based milk to make them dairy-free.

Why are my muffins dry?

I find that adding enough milk and not overbaking helps keep them moist. Different protein powders may also affect texture.

Can I skip the chocolate chips?

I can skip them or replace them with other mix-ins like nuts or dried fruit.

Can I make these muffins ahead of time?

I often make them ahead since they store well and are convenient for quick snacks or breakfasts.

Conclusion

I love how these protein muffins offer a balance between nutrition and flavor. They are easy to prepare, customizable, and perfect for keeping on hand when I want something quick, filling, and satisfying.

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