Healthy Protein Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg
02 -
180 grams (⅔ cup) Greek yogurt
03 -
1 ripe banana, about 100 grams (3.5 oz.)
04 -
80 ml (⅓ cup) maple syrup or honey
05 -
1 tsp vanilla extract
06 -
45 to 80 ml (3 tbsp to ⅓ cup) preferred milk
→ Dry Ingredients
07 -
150 grams (1 ½ cup) oat flour or preferred flour
08 -
50 grams (½ cup) protein powder
09 -
2 tsp baking powder
10 -
⅙ tsp salt
11 -
50 grams (¼ cup) dark or extra dark chocolate chips, plus extra for topping
# Instructions:
01 -
Preheat oven to 180°C (350°F). Line a muffin tin with paper liners and lightly grease the liners to prevent sticking.
02 -
In a large bowl, mash the ripe banana thoroughly. Add Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt. Stir well until you achieve a smooth, well-combined mixture.
03 -
Add the oat flour, protein powder, and baking powder to the wet mixture. Begin to stir the ingredients together while gradually adding the milk. Start with about 45 ml (3 tbsp) and add up to 80 ml (⅓ cup) until the batter reaches the right consistency. The amount needed will depend on the type of protein powder used - vegan and casein protein powders typically require more liquid than whey.
04 -
Gently fold the chocolate chips into the batter until evenly distributed.
05 -
Fill each prepared muffin liner about ⅔ full with the batter. Sprinkle additional chocolate chips on top of each muffin if desired.
06 -
Bake in the preheated oven for 20 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can make the muffins dry.
07 -
Remove the muffins from the oven and let them cool on a baking rack for about 15 minutes before serving.
# Notes:
01 -
These protein muffins are oil-free, gluten-free (if using certified gluten-free oat flour), and refined sugar free, making them a healthier alternative to traditional muffins.
02 -
The recipe works best with vanilla vegan protein powder, but you can also use casein protein powder or a mix of whey and casein. Pure whey protein is not recommended as it can make the muffins dry.
03 -
The amount of milk needed varies based on the protein powder used: casein and vegan proteins typically need more liquid (about 80 ml or 1/3 cup) than whey-based proteins (about 45 ml or 3 tbsp).
04 -
These muffins keep well in an airtight container for 3-4 days at room temperature or up to a week in the refrigerator. They can also be frozen for up to 3 months.