Baked Oatmeal Protein Muffins Recipe
Make these protein-packed overnight oats the night before, place them in the fridge, then enjoy in the morning!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 Servings
- 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.
- 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.
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