Protein Muffins
Fuel your day with these wholesome and moist Protein Muffins, a perfect balance of nutritious ingredients and indulgent flavor! Packed with rolled oats, almond flour, and a scoop of vanilla protein powder, these muffins deliver a satisfying boost of energy in every bite. Sweetened naturally with honey or maple syrup and enriched with unsweetened applesauce for added moisture, they’re a guilt-free treat that’s both healthy and delicious. The recipe’s optional add-ins, like chopped nuts or chocolate chips, let you customize them to your taste. Ready in just 30 minutes, these muffins are perfect for breakfast, a post-workout snack, or a grab-and-go meal prep option. Whether you’re seeking high-protein snacks or looking for gluten-free baking inspiration, these protein muffins are sure to become a new household favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 0.5 cup almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 0.75 cup unsweetened almond milk
- 1 large egg
- 0.25 cup unsweetened applesauce
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon vanilla extract
- 0.25 cup chopped nuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 8 liners or lightly grease with nonstick spray.
In a blender or food processor, grind the rolled oats into a fine flour-like consistency. Transfer the oat flour to a large mixing bowl.
Add the protein powder, almond flour, baking powder, and cinnamon to the bowl, and whisk together until combined.
In a separate bowl, whisk together the almond milk, egg, applesauce, honey, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to overmix.
If desired, fold in chopped nuts, chocolate chips, or any additional add-ins of your choice.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins fresh or store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 45.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 741 mg | 57% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 870 mg | 19% | |
*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.
