High Protein Muffins
Boost your breakfast routine with these High Protein Muffins, a perfect balance of flavor and nourishment! Packed with wholesome ingredients like rolled oats, almond flour, and a boost of vanilla protein powder, these muffins are naturally sweetened with ripe bananas and a touch of honey or maple syrup. Chia seeds or flaxseeds add a nutrient-dense crunch, while optional dark chocolate chips offer a hint of indulgence. Ready in just 30 minutes, these gluten-free, protein-rich muffins are moist, flavorful, and ideal for meal prep. Whether you're fueling up for the day or looking for a satisfying post-workout snack, these muffins deliver both taste and energy in every bite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 0.5 cup almond flour
- 0.5 cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup mashed ripe banana
- 0.5 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons honey or maple syrup
- 0.25 cup dark chocolate chips (optional)
- 2 tablespoons chia seeds or flaxseeds
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large bowl, combine rolled oats, almond flour, vanilla protein powder, baking powder, ground cinnamon, and salt. Stir until well mixed.
In a separate bowl, mash the ripe banana until smooth. Add the almond milk, eggs, vanilla extract, and honey (or maple syrup). Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the chia seeds (or flaxseeds) and dark chocolate chips, if using.
Evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 110.1 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 986 mg | 76% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2116 mg | 45% | |
*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.
