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High Protein Muffins

These high protein muffins are a nutritious, quick, and customizable breakfast option that kids will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups oat flour or all-purpose flour Choose based on preference
  • 1 cup protein powder (vanilla recommended) Can substitute with extra Greek yogurt or cottage cheese
  • 1 tbsp baking powder For rising
  • 1/2 cup sweetener (honey or maple syrup)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
Wet Ingredients
  • 2 large eggs Lightly beaten
  • 1 cup Greek yogurt or cottage cheese Blended cottage cheese works
  • 1/4 cup milk Add more if the batter feels dry
Optional Mix-ins
  • 1 cup mix-ins (e.g., diced fruit, nuts, chocolate chips) Customize based on preference

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.
  2. In a large bowl, mix together all dry ingredients until well combined.
  3. In another bowl, whisk together the wet ingredients until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
Baking
  1. Spoon batter into the muffin tin, filling each cup about 3/4 full.
  2. If using, sprinkle optional mix-ins over the top.
  3. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Storage
  1. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  2. Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  3. For longer storage, freeze muffins for up to a month.

Notes

For added sweetness, consider mixing in mashed bananas or a dollop of jam for flavor variations. Use silicone muffin pans for easy cleanup.