Protein Breakfast Muffins Recipe

These high-protein breakfast muffins are the perfect grab-and-go option for busy mornings! Packed with wholesome ingredients like oats, eggs, Greek yogurt, and protein powder, they keep you full and energized throughout the day.

Unlike store-bought muffins, which are often loaded with sugar, these homemade protein muffins are moist, naturally sweetened, and full of flavor. Whether you enjoy them after a workout or as a midday snack, these muffins are a healthy and delicious way to fuel your body!

🛒 What You’ll Need

Dry Ingredients:

• 1 cup oat flour (or blended rolled oats)
• ½ cup vanilla protein powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt

Wet Ingredients:

• 2 eggs
• ½ cup Greek yogurt (plain or vanilla)
• ¼ cup almond milk (or milk of choice)
• ⅓ cup honey or maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil (melted)
• 1 banana, mashed (for natural sweetness)

Optional Mix-Ins:

• ½ cup blueberries, chocolate chips, or chopped nuts

👩‍🍳 Pro Tips for the Best Protein Muffins

1. Use a ripe banana – The riper the banana, the sweeter and more moist the muffins will be.
2. Don’t overmix the batter – Overmixing can make the muffins dense instead of fluffy.
3. Let them cool before eating – This helps them set and enhances the texture.
4. Experiment with mix-ins – Try dark chocolate chips, nuts, or dried fruit for extra flavor!
5. Use silicone muffin liners – They prevent sticking and make cleanup super easy.

🔄 Substitutions & Variations

• Dairy-Free? Use a dairy-free yogurt and milk alternative.
• Gluten-Free? Use certified gluten-free oats to make oat flour.
• No Protein Powder? Replace with ¼ cup extra oat flour.
• Lower Sugar? Swap honey for a sugar-free sweetener like monk fruit or stevia.

🔥 How to Make High-Protein Breakfast Muffins

1️⃣ Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Line a muffin tin with liners or lightly grease it.

2️⃣ Mix Dry Ingredients

1. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.

3️⃣ Mix Wet Ingredients

1. In another bowl, whisk together eggs, Greek yogurt, almond milk, honey, vanilla extract, melted coconut oil, and mashed banana until smooth.

4️⃣ Combine Wet & Dry Ingredients

1. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined.
2. If using mix-ins (blueberries, chocolate chips, nuts), fold them in now.

5️⃣ Fill Muffin Tin & Bake

1. Divide batter evenly between the 12 muffin cups, filling about ¾ full.
2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

6️⃣ Cool & Enjoy

1. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
2. Enjoy warm, or store for later!

🥡 Leftovers & Storage Tips

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps fresh for 5-7 days.
• Freezer: Wrap muffins individually and freeze for up to 3 months. To reheat, microwave for 30 seconds.

💪 Fuel Your Morning with These Delicious Protein Muffins!

These high-protein breakfast muffins are a healthy, tasty, and convenient way to start your day. They’re easy to make, naturally sweetened, and packed with protein—perfect for busy mornings or a post-workout snack.

Tried this recipe? Let me know in the comments! Happy baking! 🧁✨