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My Oatmeal Protein Muffin recipe is a complete and nutritious way to enjoy breakfast. They are made with no oil or refined sugar and they are moist and delicious. So easy to make, baked in individual cups so they are easy to grab and go!
I love these simple protein muffins made with pantry staple ingredients and absolutely no bananas. Enjoy them before heading out for work for breakfast or a quick snack in between meals.
No flour, no oil, and no refined sugar. I used maple syrup to add some sweetness but you can use honey or agave. This recipe is really for those who want to just add more protein to their diet and do not want to use bananas or peanut butter as a base for their muffins.
Recipe Summary
- Kid-friendly: My kids love these muffins as much as I do.
- Perfect for on-the-go: Never skip breakfast again. Store these muffins and enjoy them for breakfast all week long. So convenient especially if you find yourself rushing out the door every morning.
- Easy to make: This protein oatmeal muffin recipe does not need a whole bunch of ingredients. I bet you have all the ingredients in your pantry.
Ingredients You Will Need
- Rolled oats: it is best to use rolled oats, but you may also use quick oats. Do not use steel-cut oats.
- Baking powder
- Almond milk or skim milk: pretty much any milk of choice will work for this oatmeal muffin recipe.
- Eggs: to make this oatmeal muffin vegan you may use an egg substitute (see notes below regarding substitute for eggs.)
- Whey Protein vanilla flavor: you may use your favorite brand or a plant-based protein powder.
- Maple syrup: other options can be agave, honey, or any other sugar like cane sugar, or monk fruit sugar.
- Cooking Spray: used to spray the pan
- Fresh fruit such as berries, kiwi, bananas, etc., optional
- Additional maple syrup or honey for serving, this is optional
How To Make Protein Muffins
- Preheat the oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, mix together the oats, baking powder, and protein powder.
- Add the milk, eggs, and maple syrup and still until combined.
- Divide the oat mixture evenly among the cups of the muffin tin.
- Bake for 20-25 minutes until the tops of the muffins are golden brown.
- Cool in the pan for 5 minutes, then use a thin knife or spatula to remove the muffins from the pan.
- Top with fruit and serve, with additional maple syrup if desired.
My Pro Tip
Recipe Tip
- Use your favorite protein powder. You may skip the protein and add 1/4 cup of Greek yogurt.
- Any sweetener will work. Options are maple syrup, agave, brown sugar, cane sugar, etc.
- If you prefer to use flour you can, You will need to use a total of 1.5 cups of flour.
- These muffins were intended to be low in fat and high in protein and healthy carbs. For a more moist muffin option, add 1/4 cup of coconut oil.
- Egg substitute: to replace the 2 eggs you will need: 1/2 cup of mashed bananas, 2 tablespoons of flaxseed, 1/2 cup of applesauce, or use commercial-grade egg replacers and just follow the directions on the packet.
Storage Recommendation
You can leave your protein muffins in a sealed container on your kitchen counter for up to 24 hours. After that, store them in the fridge for up to 5 days. You can freeze for up to 3 months. Just place then in a freezer-safe bag or tightly sealed container. Reheat in the microwave when ready to serve.
Frequently Asked Questions
Yes. You sure can use protein powder in muffins and most baking treats like cookies and cakes. It changes the flavor and texture a bit but it is perfectly fine and safe to add protein to your baked goods.
Yes. If you do not have Rolled oats you can use quick oats. It will change the texture slightly but it will be just fine I promise.
Yes. You can skip the protein and add almond flour in its place instead.
Recipes You May Like
- Chocolate Chip Baked Oats
- Fluffy Protein Waffles Recipe
- Healthy Oatmeal Chocolate Chip Banana Bread
- Oatmeal Raisin Cookies
- Almond Joy Overnight Oats
- No-Bake Peanut Butter Bars
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Oatmeal Protein Muffins
Equipment
Ingredients
- 3 Cups Rolled oats
- 1 Tsp Baking powder
- 1 Cup Almond milk or skim milk
- 2 Eggs
- 1 Scoop Whey Protein , vanilla flavor
- 1/2 Cup Maple syrup
- Cooking Spray
- 1 Cup Fresh fruit such as berries, kiwi, bananas, etc.
- Additional maple syrup for serving
Instructions
- Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
- In a large bowl, mix together the oats, baking powder, and protein powder.
- Add the milk, eggs and maple syrup and still until combined.
- Divide the oat mixture evenly among the cups of the muffin tin.
- Bake for 20-25 minutes until the tops of the muffins are golden brown.
- Cool in the pan for 5 minutes, then use a thin knife or spatula to remove the muffins from the pan
- Top with fruit and serve, with additional maple syrup if desired.
Video
Notes
- Egg substitute: to replace the 2 eggs you will need: 1/2 cup of mashed bananas, 2 tablespoons of flaxseed, 1/2 cup of apple sauce, or use commercial grade egg replacers and just follow the directions on the packet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Protein per muffin is much higher:
3c rolled oats: 33g
1 scoop whey: 25-30g
1c skim milk: 9g
2 eggs: 12g
——————-
91 g total / 12 muffins =
Sounds about right. The automated calculation yielded 6g on my end. Its hard to get an exact value with these built-in calculations
The recipe was decent. But I think “protein” is not a good word here since it’s 3g protein to 19g carbs.