High Protein Muffins
These high-protein muffins are perfect for a nutritious breakfast or snack, packed with flavor and wholesome ingredients.
Ingredients
Flours and powders
- 1 cup oat flour or all-purpose/white whole wheat flour (120g for all-purpose or white whole wheat flour)
- 1/2 cup almond flour or extra oat flour (about 50-55g)
- 1/2 cup vanilla protein powder (about 50-60g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon cinnamon
Wet ingredients
- 3/4 cup plain Greek yogurt (about 180g)
- 1/2 cup mashed ripe banana or unsweetened applesauce (about 120g)
- 2 large eggs
- 1/3 cup maple syrup or honey (about 80ml)
- 3 tablespoons neutral oil or melted butter (about 45ml)
- 3 to 6 milk (start with 3 tbsp, add more if needed, about 45-90ml)
- 2 teaspoons vanilla extract
Optional mix-ins
- 1/2 cup mini chocolate chips
- 1/2 to 3/4 cup blueberries
- 1/2 cup chopped walnuts or pecans
- 1 tablespoon lemon zest (for blueberry muffins)
- 1/2 teaspoon pumpkin pie spice (for warmer flavor)
Instructions
- Preheat oven to 375°F / 190°C. Line muffin tin and spray liners.
- Mix dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl.
- Combine wet and dry, fold until just mixed. Adjust batter consistency with milk or oat flour if needed.
- Gently fold in optional mix-ins. Divide batter into muffin cups, about three-quarters full.
- Bake at 375°F / 190°C for 5 minutes, then reduce to 350°F / 175°C and bake 12-17 minutes. Cool before serving.
Notes
Let the batter rest for 5 minutes if using absorbent protein powders for best texture.