Oatmeal Protein Muffins

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Oatmeal Protein Muffins

These Oatmeal Protein Muffins are perfect for healthy breakfasts and meal prep. Made with Greek yogurt and no oil, they're so moist and delicious that you won't believe they're good for you. Have fun experimenting with mix-ins!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Gluten-free, High Protein

Keyword: banana, Greek yogurt, oat flour, oats, protein powder

Servings: muffins

Ingredients

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 cup (100 g) oat flour or almond flour
½ cup (50 g) rolled oats
½ cup (60 g) protein powder see notes
2 tsp baking powder
1 tsp vanilla extract
½ tsp ground cinnamon
⅙ tsp salt
3 to 6 tbsp milk of choice see notes

Instructions

Preheat the oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure you grease the liners to prevent the cupcakes from sticking.
In a large bowl, mash the banana then combine with Greek yogurt, egg, maple syrup, vanilla extract, ground cinnamon and a pinch of salt.
Stir well until you get a smooth mixture free or lumps.
Add into the wet mixture oat flour, rolled oats, protein powder and baking powder.
Stir the ingredients together while pouring in the milk gradually. Start with about 3 tbsp (45 ml) and add as much as ⅓ cup (80 ml) of milk until the batter becomes smooth, but not too liquid. This depends on protein powder used.
If desired, add your favorite mix-ins like chocolate chips or chopped walnuts.
Fill ⅔ of each muffin liner with the batter and bake in hot oven for 20 to 25 minutes. Do not overbake them. They are ready when a toothpick inserted into the center comes out clean.
Remove your protein oatmeal muffins from the oven and let cool over a baking rack for about 15 minutes.

Notes

Protein powder choice: For a moist and fluffy texture, use vegan protein powder, casein or whey-casein blends. Whey (especially whey isolate) will dry out.
Milk quantity: The amount of milk depends on the type of protein powder you use. Casein and vegan protein powder will require more milk (about 80 ml or 1/3 cup) than whey (about 45 ml or 3 tbsp).
Storage directions: Store in an airtight container up to 4 days in the fridge or freeze individually for up to 3 months.
Nutritional values per muffin: 121 kcal |10.1 g protein | 17 g carbs | 2.6 g fat. Precise values may vary based on your exact ingredients and mix-ins.

Nutrition