Morning Fiber and Protein Muffins
Kickstart your mornings with these wholesome Morning Fiber and Protein Muffins, a perfect blend of nutrition and flavor! Packed with heart-healthy rolled oats, whole wheat flour, and protein-rich Greek yogurt, these muffins are naturally sweetened with honey or maple syrup and unsweetened applesauce. A hint of cinnamon adds warmth, while optional add-ins like walnuts, chia seeds, and dried cranberries deliver a delightful crunch and added nutrients. Quick and easy to prepare in just 35 minutes, these muffins are a fantastic make-ahead breakfast or snack option. Enjoy them fresh, or freeze for a convenient grab-and-go treat that keeps you fueled and satisfied throughout the day.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Egg
- 0.75 cups Plain Greek yogurt
- 0.5 cups Honey or maple syrup
- 0.5 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts (optional)
- 2 tablespoons Chia seeds or flaxseeds
- 0.5 cups Dried cranberries or raisins (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to ensure all dry ingredients are evenly mixed.
In a separate medium bowl, whisk together the egg, Greek yogurt, honey or maple syrup, applesauce, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the chia seeds (or flaxseeds), chopped walnuts, and dried cranberries or raisins if using. This step is optional but adds extra flavor and texture.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 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, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 3 months and reheat as needed.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 177.1 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 498 mg | 38% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1688 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.
