Protein muffins

I love a good snack that can include protein and whole grains! Both my fiance and I are super active and having a snack on hand to take on long runs and bike rides is ideal! Plus we’d both rather have something fresh than packaged and we can make these just about anywhere we go.

We wound up with some plant-based protein powder we did not love. It’s super high quality but wound up making us both feel bloated and it tasted too much of the monkfruit (used in lieu of sweetener). At $40 a bag we didn’t want to waste it, but I was surprised at how delicious it is in these muffins! You can use any kind of protein powder (vanilla or plain will not affect the flavor, chocolate or another flavor will). You will adjust your sweetness of the batter based on how sweet your protein is.

The Greek yogurt keeps them moist, the oats add texture, and the vanilla plant protein powder blends in far better than expected. They work as breakfast, a post-workout snack, or something to grab with coffee in the afternoon without feeling like dessert disguised as “health food.” We keep these room temp for a few days, then move them to the fridge in an air tight container. They also freeze well and work great for travel!

Various Flavors:Lemon poppyseed (lemon zest and poppy seeds), Carrot cake (raisins, grated carrot, nutmeg, clove), chocolate chip cinnamon (small chocolate chips, cinnamon, vanilla), the possibilities are endless!

Tip: Want to bake good food? GET AND USE A DIGITAL SCALE!

Protein Muffins

Makes 12 (small)

Ingredients

Dry Ingredients

• 96 g all-purpose flour (3/4 cup)

• 32 g whole wheat flour (1/4 cup)

• 48 g vanilla plant protein powder (1/2 cup)

• 32 g rolled oats (1/3 cup)

• 1¼ tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

Wet Ingredients

• 1 large egg + 1 egg yolk (I use 2 small eggs)

• 145 g Greek yogurt (2/3 cup)

• 58 g oil or melted butter (1/4 cup)

• 65–80 g milk - any kind (higher fat = more tender) (1/3 cup)

• 65–80 g sugar or honey (1/3 cup)

• 1 tsp vanilla extract

Optional Add-Ins

• grated zucchini or carrot

• chopped nuts

• raisins or dates

• dark chocolate chips

Instructions

1. Preheat oven to 180°C / 350°F and line a muffin tin or use silicone muffin cups (my choice)

2. In a large bowl, whisk together dry ingredients

3. In another bowl, mix wet ingredients

4. Add wet ingredients to dry ingredients and stir until just combined.

5. Fold in any optional add-ins.

6. Fill muffin cups about ¾ full.

7. Bake 17–21 minutes until lightly golden and just set in the center.

8. Cool slightly before serving.

Nutrition Information (Per Muffin)

Calories: 135 kcal | Protein: 7 g | Carbohydrates: 15 g | Fat: 5.5 g | Fiber: 2 g | Sugar: 6 g