Protein Muffins
Delicious and nutritious Protein Muffins that deliver a filling breakfast packed with protein to keep you energized all morning long.
Equipment
- 1 Muffin Tin
- 12 Paper liners or cooking spray
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Fork for mashing banana
- 1 Toothpick for testing doneness
Ingredients
- 1 cup Vanilla protein powder whey or plant-based
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 2 large Eggs room temperature
- 1/2 cup Greek yogurt plain, nonfat
- 1/4 cup Honey
- 1 teaspoon Vanilla extract
- 1/4 cup Unsweetened almond milk
- 1 medium Banana ripe, mashed
- 3/4 cup Blueberries fresh or frozen, optional
Instructions
- Heat your oven to 350 degrees Fahrenheit and line your muffin tin with paper liners.
- Mix protein powder, whole wheat flour, and baking powder in your large bowl.
- Mash your banana with a fork in the medium bowl until smooth.
- Add eggs, Greek yogurt, honey, vanilla extract, and almond milk to the banana and whisk well.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in blueberries if you're adding them to your Protein Muffins.
- Divide batter evenly among 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes until tops spring back when touched lightly.
- Test with a toothpick inserted in the center, which should come out clean.
- Let muffins cool in the tin for 5 minutes before moving to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Thaw overnight in the refrigerator or microwave for 45-60 seconds from frozen.