Baked Oatmeal Protein Muffins

By Rena |

Baked Oatmeal Protein Muffins– A complete and nutritious way to enjoy breakfast. These muffins are made with no oil or refined sugar and yet they are moist and delicious. So easy to make, baked in individual cups so they are easy to grab and go!

Baked Oatmeal protein muffins

Healthy Baked Oatmeal Protein Muffins Recipe 

Make these protein-packed overnight oats the night before, place them in the fridge, then enjoy in the morning! The perfect way to get your day started without skipping a meal when you make this oatmeal protein muffins recipe. They come out moist and tasty. We have all heard at some point to never skip breakfast and these protein muffins and perfect for when you are always on the go!

Baked Oatmeal Cups

Is Oatmeal better than flour?

When baking with flour, it makes whatever you are baking much fluffier compared to using oats. Oatmeal is considered healthier than flour because they are higher in protein, lower in carbohydrate and more soluble fiber. It takes your body longer to digest Oatmeal which controls your blood sugar to spike and increases the production of insulin. Oatmeal also helps control blood pressure and lowers cholesterol.

easy baked oatmeal recipe

Tag me on Intagram if you make this Baked Oatmeal Protein Muffins recipe. I would love to get some feedback. You can use my #healthyfitnessmeals hashtag. Pin this recipe for later if you plan on making it soon.

More yummy recipes you can try soon:

If you don’t want to use protein in this Oatmeal muffins recipe, you can omit it and add about 1/4 of wheat flour instead.

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Baked Oatmeal Protein Muffins Recipe below:

Baked Oatmeal Cups

Baked Oatmeal Protein Muffins Recipe

Make these protein-packed overnight oats the night before, place them in the fridge, then enjoy in the morning!
4.95 from 36 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Servings
Calories: 138kcal
Author: Rena


  • 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


  • 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.


You may sub the Protein with 1/4 cup Flour


Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Cholesterol: 27mg | Sodium: 41mg | Potassium: 173mg | Fiber: 2g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 1.1mg
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Reader Interactions


  1. Meekien says


    Can this baked oatmeal muffins be baked as a one tray baked oatmeal instead of muffins? And would 25 mins still be enough?

    • Rena says

      You can use a banana bread pan and it will need a longer time to bake, closer to 40-45 minutes. It is best to check with a toothpick though because oven temps varies

  2. Rob says

    4 stars
    Far too much clicking around and avoiding pop ups to get to the actual recipe, which looks rather good once I got there….

  3. Tonya says

    Have you ever tried adding blueberries in the batter? Would they still bake well? Thanks for posting, I’m looking forward to trying.

  4. Maris says

    Hi! Wondering if there is any substitute for egg or if it can be omitted? Maybe use chia seeds and water as egg substitute?

    • Rena says

      Hi there. I haven’t tested it without eggs, but egg substitute options can be flax seeds, chia seeds, apple sauce, or egg replacers.

  5. Tim says

    Have you made this with oat flour? I’m thinking about blending the oats in a food processor. Do you think it could turn out fluffier like a wheat flour? I’m looking for something as a snack before morning workouts, so the quicker digestion would be a bonus.

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