Protein Power Muffins
Power up your day with these wholesome and satisfying Protein Power Muffins! Packed with nutrient-rich ingredients like rolled oats, whole wheat flour, and a scoop of your favorite protein powder, these muffins are not only delicious but also a fantastic source of energy. Naturally sweetened with ripe bananas and a touch of honey or maple syrup, they deliver the perfect balance of flavor and nutrition without refined sugars. Customize these versatile treats with optional add-ins like dark chocolate chips, chopped nuts, or dried fruits for an extra burst of texture and flavor. With just 15 minutes of prep time and a short bake time, these muffins are the ultimate make-ahead breakfast or on-the-go snack. Soft, moist, and freezer-friendly, they’re perfect for meal prep and busy weekdays. Indulge in guilt-free goodness—because healthy eating has never tasted so good!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 scoop protein powder (vanilla or chocolate)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup mashed banana (about 2 medium bananas)
- 0.5 cup unsweetened applesauce
- 0.25 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup almond milk (or any milk of choice)
- 0.25 cup chopped nuts (optional)
- 0.25 cup dark chocolate chips or dried fruits (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the rolled oats, protein powder, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
In another bowl, mash the bananas until smooth. Add the unsweetened applesauce, honey or maple syrup, egg, vanilla extract, and almond milk. Whisk until thoroughly combined.
Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix the batter.
Fold in chopped nuts, dark chocolate chips, or dried fruits if desired.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake 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.
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for longer storage.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 122.9 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 551 mg | 42% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2721 mg | 58% | |
*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.
