High Protein Raisin Bran Muffin
Start your day right with these nutrient-packed High Protein Raisin Bran Muffins, a wholesome twist on the classic breakfast treat. Loaded with fiber-rich raisin bran cereal, creamy Greek yogurt, and a generous boost of protein from vanilla protein powder, these muffins are perfect for fueling your busy mornings or post-workout recovery. With the addition of whole wheat flour, sweet bursts of raisins, and crunchy chopped walnuts, every bite is delightfully satisfying and packed with flavor. These easy-to-make muffins require only 15 minutes of prep time and are oven-ready in no time, making them a convenient choice for meal preppers and health-conscious snackers alike. Whether enjoyed fresh out of the oven or stored for later, these high-protein muffins are both delicious and nutritious!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Raisin Bran Cereal
- 1 cup Unsweetened Almond Milk
- 1 cup Plain Greek Yogurt
- 2 large Eggs
- 1 cup Vanilla Protein Powder
- 1 cup Whole Wheat Flour
- 0.5 cup Brown Sugar
- 1 tablespoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Raisins
- 0.5 cup Chopped Walnuts
- 0.25 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, combine the raisin bran cereal and almond milk. Let it sit for about 5 minutes or until the cereal is softened.
Add the Greek yogurt, eggs, vegetable oil, and vanilla extract to the cereal mixture. Stir until the ingredients are well-combined.
In another bowl, whisk together the protein powder, whole wheat flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the raisins and chopped walnuts into the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 502.9 g | 183% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 263.4 g | ||
| Protein | 290.0 g | 580% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1940 mg | 149% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5123 mg | 109% | |
*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.
