High Protein Mixed Berry Muffins
Fuel your mornings with these irresistible high-protein mixed berry muffins, a guilt-free treat packed with wholesome ingredients and bursting with flavor! Made with whole wheat flour and vanilla or unflavored protein powder, these muffins deliver a satisfying nutritional boost while staying light and fluffy. Juicy mixed berries—whether fresh or frozen—add a vibrant pop of natural sweetness, perfectly complemented by the subtle notes of honey or maple syrup. Greek yogurt ensures a moist, creamy texture, while a hint of vanilla ties it all together. Ready in just 35 minutes, these easy-prep muffins are ideal for meal prepping, post-workout snacks, or a healthy breakfast option. Plus, they’re versatile enough to store at room temperature or freeze for grab-and-go convenience. Perfect for fitness enthusiasts and muffin lovers alike, these protein-packed delights are sure to be your new favorite!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 cup protein powder (vanilla or unflavored)
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup Greek yogurt (plain, non-fat)
- 0.5 cup milk (almond or regular)
- 1 large egg
- 0.25 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups mixed berries (fresh or frozen)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt.
In another bowl, whisk together the Greek yogurt, milk, egg, honey or maple syrup, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix as this can lead to denser muffins.
Gently fold in the mixed berries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 4045 mg | 176% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 100.3 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1352 mg | 104% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3030 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
