Protein Muffins

Protein Muffins

Protein muffins are a delicious and nutritious snack that can be enjoyed any time of day. These muffins are not only satisfying but also packed with protein, making them a perfect choice for breakfast or as an afternoon treat. They are easy to make and can be customized to suit your taste, whether you prefer chocolate chips, nuts, or dried fruits.

Why Make This Recipe

Making protein muffins at home means you can control the ingredients and tailor them to your dietary needs. They are an excellent option for a quick breakfast or a post-workout snack. With their balance of carbs and protein, these muffins will keep you full and energized. Plus, they are simple to prepare and can be made in batch, saving you time during your busy week.

How to Make Protein Muffins

Ingredients:

• 1 large egg
• ⅔ cup (180 g) Greek yogurt (2% fat or full fat recommended)
• 4 oz (115 g) ripe banana (or ½ cup (120 g) applesauce)
• ⅓ cup (80 ml) maple syrup (or honey)
• 1 ½ cups (150 g) oat flour (or almond flour)
• ½ cup (50 g) protein powder (see notes)
• 2 tsp baking powder
• 1 tsp vanilla extract
• ⅙ tsp salt
• 3 to 6 tbsp milk of choice (see notes)
• ¼ cup (50 g) dark chocolate chips (optional)

Directions:

1. Preheat your oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure to grease the liners to prevent sticking.
2. In a large bowl, mash the banana. Then, combine it with Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt.
3. Stir well until you get a smooth mixture.
4. Add oat flour, protein powder, and baking powder to the wet mixture.
5. Mix everything together while gradually pouring in the milk. Start with about 3 tbsp (45 ml) of milk, and add more milk (up to ⅓ cup or 80 ml) as needed until the batter is smooth but not too runny. This amount may change based on the protein powder you use.
6. Fold in the chocolate chips or any mix-ins you’d like.
7. Fill each muffin liner about ⅔ full with the batter. If you want, sprinkle some extra chocolate chips on top.
8. Bake in the oven for 20 to 25 minutes. They are done when a toothpick inserted into the center comes out clean.
9. Remove the protein muffins from the oven and let them cool on a baking rack for about 15 minutes.

How to Serve Protein Muffins

Protein muffins can be enjoyed warm or at room temperature. They are perfect on their own or can be spread with nut butter or yogurt for extra flavor and nutrition. Serve them with a side of fresh fruit for a complete meal.

How to Store Protein Muffins

Once cooled, store your protein muffins in an airtight container at room temperature for up to three days. To keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to three months. Simply thaw them at room temperature or heat them in the microwave before serving.

Tips to Make Protein Muffins

• Always mash the banana well to ensure even mixing.
• Adjust the milk based on the consistency of your batter and the type of protein powder you are using.
• Don’t overbake the muffins; they should be moist and spring back when touched.
• Experiment with different mix-ins, such as nuts, seeds, or dried fruits to find your favorite combination.

Variation

You can easily switch up this recipe by using different flavors of protein powder or adding spices like cinnamon or nutmeg for a warm flavor. For a different twist, try using pumpkin puree instead of banana for a fall-inspired muffin.

FAQs

1. Can I use a different type of flour?
Yes, you can use almond flour or any gluten-free flour. Just keep in mind that the texture and taste may vary slightly.

2. Can I make these muffins vegan?
Yes, you can substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Also, use a plant-based yogurt and maple syrup instead of honey.

3. How can I add more flavor?
You can add spices such as cinnamon, nutmeg, or even cocoa powder for a chocolate flavor. Vanilla or almond extract can also enhance the taste.