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Protein Muffin Recipe
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Healthy High-Protein Muffins

A nutritious, high-protein breakfast or snack made with Greek yogurt, eggs, oat flour, and protein powder for a filling treat with a tender, moist texture.
Course Breakfast, Brunch, Snack
Cuisine American, Western
Keyword protein muffins, high-protein muffins, oat flour muffins, Greek yogurt muffins, banana protein muffins, blueberry protein muffin, protein chocolate muffins
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 140kcal

Equipment

  • Standard muffin pan
  • paper liners
  • two mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons
  • ice cream scoop
  • toothpick

Ingredients

Mashed ripe banana, eggs, Greek yogurt, protein powder, oat flour, baking powder, ground cinnamon, vanilla extract, optional mix-ins (blueberries, chopped walnuts, dark chocolate chips, milk, or pure maple syrup)

Instructions

  • 1- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  • 2- Mix the dry ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder,
  • 3- Combine the wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, milk, honey or maple
  • 4- Combine wet and dry: Slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Avoid overmixing, as this can make the muffins dense.
  • 5- Add your extras: Fold in optional ingredients such as blueberries, chocolate chips, chopped nuts, or cinnamon.
  • 6- Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • 7- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • 8- Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
    • Tip: For softer, more moist high-protein muffins, avoid overbaking them and use Greek yogurt in the batter.