Protein Packed Snack Muffins
Soft, nourishing, high-protein muffins ready in minutes, perfect for breakfast meal prep or a wholesome snack.
Ingredients
Wet Ingredients
- 1 large egg
- 2/3 cup Greek yogurt (2% or full-fat recommended)
- 4 oz ripe banana or 1/2 cup (120 g) applesauce
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/6 teaspoon salt
- 3 to 6 tablespoons milk of choice (add gradually) Start with 3 tablespoons and increase as needed.
Dry Ingredients
- 1 1/2 cups oat flour (or almond flour)
- 1/2 cup protein powder (any flavor you enjoy) Whey yields lighter muffins; plant-based makes them denser.
- 2 teaspoons baking powder
Optional Add-ins
- 1/4 cup dark chocolate chips Optional, for added sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners and lightly grease them to prevent sticking.
- In a large bowl, mash the banana, then mix in the Greek yogurt, egg, maple syrup, vanilla extract, and salt. Stir until smooth.
- Add the oat flour, protein powder, and baking powder to the wet mixture.
- Stir gently while gradually adding milk—start with 3 tablespoons and increase up to 1/3 cup until the batter is smooth but not runny. The amount needed depends on your protein powder.
- Fold in chocolate chips or any other mix-ins you enjoy.
- Fill each muffin liner about 2/3 full. Sprinkle extra chocolate chips on top if desired.
Baking
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a baking rack to cool for another 15 minutes.
Notes
For extra moisture, choose full-fat Greek yogurt or add 1–2 tablespoons of applesauce. Don’t overmix—keeping the batter just combined helps maintain fluffy muffins. Freeze muffins individually for easy, ready-to-go snacks throughout the week.