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–+ servings
High Protein Breakfast Muffins

Discover the secret to energized mornings with High Protein Breakfast Muffins. No protein powder needed! Just simple wholesome ingredients that keep you full and focused.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups old-fashioned oats not instant
  • 1.5 cups plain Greek yogurt
  • 3 large eggs
  • 1/3 cup honey or maple syrup
  • 2 ripe bananas, mashed until smooth
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup chopped walnuts or dark chocolate chips or fresh blueberries optional

Equipment

  • Muffin tin
  • Blender or food processor
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
  2. Blend oats in a blender or food processor until they become a flour-like consistency.
  3. In a large mixing bowl, combine the oat flour, baking powder, baking soda, cinnamon, and salt.
  4. In another bowl, mix Greek yogurt, eggs, honey, mashed bananas, and vanilla, and whisk until uniform.
  5. Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix.
  6. If using, fold in nuts, chocolate chips, or berries.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Calories: 150kcalCarbohydrates: 27gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 7gVitamin A: 50IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Feel free to customize these muffins with your favorite mix-ins like nuts or fruit. Store cooled muffins in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, or up to 3 months in the freezer. Reheat refrigerated muffins in the microwave for about 20 seconds, or for frozen muffins, 45 seconds to 1 minute. For a dairy-free option, substitute Greek yogurt with coconut yogurt. Enjoy experimenting with ingredients to make them fit your dietary needs!
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