High Protein Raspberry Muffins
Packed with wholesome ingredients and bursting with juicy raspberries, these High Protein Raspberry Muffins are the perfect balance of nutritious and delicious! Made with a blend of whole wheat and oat flours, creamy Greek yogurt, and vanilla protein powder, these muffins are a fantastic option for a high-protein snack or breakfast on the go. Sweetened naturally with honey and loaded with fresh raspberries, they offer a delightful combination of tart and sweet flavors in every bite. Easy to prepare in just 15 minutes, this recipe ensures moist and fluffy muffins that are ideal for meal prep or to fuel your day. Serve them warm or store them for later—these protein-packed treats are as versatile as they are satisfying! Perfect keywords include "high protein muffins," "healthy raspberry muffins," and "protein snack recipes."
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Oat flour
- 2 scoops Vanilla protein powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Greek yogurt
- 0.5 cup Unsweetened almond milk
- 1 Egg
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, oat flour, protein powder, baking powder, baking soda, and salt.
In another bowl, combine the Greek yogurt, almond milk, egg, honey, and vanilla extract. Whisk until the ingredients are well blended and smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined and no dry flour remains. Be careful not to over-mix.
Fold in the fresh raspberries gently, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to ensure they have space to rise.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container once cooled. These muffins can be refrigerated for up to a week or frozen for longer storage.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2229 mg | 97% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 63.8 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 908 mg | 70% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1525 mg | 32% | |
*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.
