High Protein Savory Cheddar and Chive Muffins
Discover a nourishing twist on breakfast or snack-time with these High Protein Savory Cheddar and Chive Muffins that pack flavor and nutrition into every bite. Made with a wholesome blend of whole wheat and oat flours, these muffins are elevated with whey protein powder for a satisfying protein boost. The combination of sharp shredded cheddar cheese and fresh, fragrant chives creates a savory delight that pairs perfectly with soups, salads, or as a quick grab-and-go option. With Greek yogurt lending moistness and richness, these muffins strike the perfect balance of hearty and delicious. Easy to prepare in just 15 minutes, they bake to golden perfection in under half an hour, making them ideal for meal prep or a protein-packed snack to fuel your day. Keep them fresh for up to three days or freeze for longer storage—these muffins are a versatile, healthy treat you won’t want to miss!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup oat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup whey protein powder
- 1 cup Greek yogurt
- 0.5 cup milk
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 0.25 cup fresh chives, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine whole wheat flour, oat flour, baking powder, baking soda, salt, black pepper, and whey protein powder. Stir to combine the dry ingredients well.
In a separate medium bowl, whisk together Greek yogurt, milk, eggs, and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Fold in the shredded cheddar cheese and chopped chives until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 14.9 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1517 mg | 117% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1707 mg | 36% | |
*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.
