High-Protein Muffins
These high-protein muffins are a delicious and nutritious option for breakfast or snacks, perfect for maintaining energy throughout your busy day.
Ingredients
Dry Ingredients
- 1 cup protein powder Use your preferred flavor.
- 1 cup flour (whole wheat or all-purpose) Whole wheat flour adds more nutrition.
- 1/2 cup sugar or sweetener Adjust to taste.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt Provides moisture and protein.
- 2 large eggs
- 1 teaspoon vanilla extract Optional, add for flavor.
Add-Ins
- 1 cup blueberries or mashed bananas Optional, adds flavor and nutrition.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, combine Greek yogurt, eggs, and vanilla extract (if using). Mix until smooth.
- Add the protein powder, flour, sugar, baking powder, baking soda, and salt. Stir until just combined.
- Gently fold in blueberries or mashed bananas, if desired.
Baking
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored at room temperature in an airtight container for up to three days. Freeze for longer storage.