Some muffins leave you full for five minutes. These aren’t those. These muffins are built to stick with you — packed with protein from Greek yogurt, nut butters, oats, eggs, and more. They’re the kind of thing you grab when you want something homemade but need it to actually do something.
Whether you’re trying to eat more protein, want an afternoon snack that won’t crash your energy, or just need something fast that feels homemade, this list has your back. Every recipe here is soft, filling, and easy to make without extra fluff or complicated ingredients.
1. Greek Yogurt Blueberry Muffins
These muffins are soft, tangy, and full of blueberries — but it’s the Greek yogurt that brings the protein and keeps the crumb moist. They bake up with a golden top and stay fluffy for days. You get that sweet-meets-tart flavor in every bite, and the yogurt adds a richness that makes them feel more satisfying.
You can make a batch ahead of the week and they hold up great for grab-and-go breakfasts or snacks. They feel familiar, but just a bit more filling than your usual blueberry bake.
Why This Recipe Works
- Greek yogurt adds protein and tenderness
- Blueberries give natural sweetness and moisture
- Holds its shape while staying soft and fluffy
Ingredient Swap Ideas
- Add lemon zest for brightness
- Use blackberries or raspberries
- Swap honey for part of the sugar for extra depth
Ingredients
Simple ingredients come together to create moist, tangy muffins bursting with fresh blueberries.
- 1 cup Greek yogurt creamy and tangy
- 1/2 cup sugar for sweetness
- 2 large eggs for structure
- 1 1/2 cups all-purpose flour light and fluffy
- 1 teaspoon baking powder for lift
- 1/2 teaspoon baking soda for rise
- 1 cup fresh blueberries juicy and plump
Instructions
These muffins combine creamy Greek yogurt and juicy blueberries for a moist and flavorful treat.
- Mix wet ingredients: Whisk Greek yogurt, sugar, and eggs until smooth and creamy.
- Combine dry ingredients: In a separate bowl, sift flour, baking powder, and baking soda.
- Fold ingredients: Gently fold dry ingredients into the wet mixture to avoid overmixing.
- Add blueberries: Carefully fold in blueberries to distribute evenly without crushing.
- Bake: Spoon batter into muffin tins and bake at 375°F (190°C) for 18–22 minutes until golden and a toothpick comes out clean.
2. Almond Butter Banana Muffins
Thick and nutty, these muffins feel more like a meal than a snack. The almond butter brings serious richness and protein, while banana keeps everything soft without needing extra sugar. They’re sweet without being too much, and they bake with a nice firm top and moist inside.
They’re solid enough to keep in your bag all morning without falling apart — and one is plenty. They also reheat surprisingly well, and the flavor gets even better the next day.
Why This Recipe Works
- Almond butter adds protein and healthy fat
- Bananas sweeten naturally and hold moisture
- Sturdy texture without feeling heavy
Ingredient Swap Ideas
- Use peanut or cashew butter instead
- Add chocolate chips or chopped almonds
- Mix in oats or flaxseed for more fiber
Ingredients
Nutty almond butter and ripe bananas create soft, flavorful muffins packed with natural sweetness.
- 1 cup almond butter creamy and rich
- 2 ripe bananas mashed sweet and soft
- 2 large eggs for binding
- 1/4 cup honey natural sweetness
- 1 teaspoon baking powder for rise
- 1/2 teaspoon baking soda for lift
- 1/2 teaspoon vanilla extract aromatic flavor
Instructions
These muffins balance creamy almond butter and ripe banana for a moist, naturally sweet snack.
- Combine wet ingredients: Mix almond butter, mashed bananas, eggs, honey, and vanilla until smooth.
- Add leavening: Stir in baking powder and baking soda until just combined.
- Avoid overmixing: Mix gently to keep batter light and fluffy.
- Fill muffin cups: Spoon batter evenly into lined muffin tins.
- Bake: Bake at 350°F (175°C) for 18–20 minutes until a toothpick comes out clean and tops are golden.
3. Cottage Cheese Egg Muffins
These are savory, fluffy, and kind of like a crustless quiche — but in muffin form. The cottage cheese melts into the mix, adding protein and creaminess without a ton of effort. You can mix in veggies, herbs, or cooked meat to make them even more filling.
They’re perfect for breakfast meal prep and easy to freeze. Reheat a couple in the microwave, and you’ve got a high-protein start to your day that actually tastes good.
Why This Recipe Works
- Cottage cheese adds protein and moisture
- Eggs make the base light and fluffy
- Totally customizable with mix-ins
Ingredient Swap Ideas
- Use ricotta for a softer texture
- Add spinach, chopped peppers, or turkey sausage
- Swap in cheddar or feta for more flavor
Ingredients
High-protein cottage cheese and eggs create savory, fluffy muffins perfect for a nutritious breakfast.
- 1 cup cottage cheese creamy and mild
- 4 large eggs beaten
- 1/2 cup chopped spinach fresh and tender
- 1/4 cup shredded cheddar cheese sharp and melty
- 1/4 cup diced red bell pepper sweet crunch
- 1/2 teaspoon salt for seasoning
- 1/4 teaspoon black pepper for mild heat
Instructions
These savory muffins combine cottage cheese, eggs, and veggies for a protein-packed breakfast.
- Mix eggs and cottage cheese: Whisk eggs and cottage cheese until well blended and smooth.
- Add veggies and cheese: Stir in chopped spinach, bell pepper, and cheddar cheese.
- Season: Add salt and pepper for balanced flavor.
- Fill muffin tins: Pour mixture evenly into a greased or lined muffin pan.
- Bake: Bake at 350°F (175°C) for 20–25 minutes until set and golden on top.
4. Chocolate Protein Muffins
These feel like dessert, but they’re packed with protein from whey or plant-based powder. The cocoa gives them that deep chocolate flavor, while bananas or yogurt round out the texture. They’re dense in a good way — no dry or chalky bites here.
They’re perfect for a sweet craving that won’t leave you crashing. Add chocolate chips if you want to lean more snacky, or keep them plain for a solid breakfast option.
Why This Recipe Works
- Protein powder boosts nutrition without wrecking texture
- Cocoa powder adds flavor without sweetness overload
- Banana or yogurt balances moisture and keeps them soft
Ingredient Swap Ideas
- Use chocolate chips or chopped nuts
- Add espresso powder for depth
- Try almond or oat flour for a softer crumb
Ingredients
Rich cocoa and protein powder combine for indulgent yet nutritious chocolate muffins.
- 1 cup protein powder chocolate flavored
- 1/2 cup whole wheat flour hearty texture
- 1/4 cup cocoa powder unsweetened and rich
- 1 teaspoon baking powder for rise
- 2 large eggs for binding
- 1/2 cup unsweetened applesauce natural moisture
- 1/4 cup honey natural sweetness
Instructions
These muffins deliver rich chocolate flavor with an extra protein boost for energy.
- Mix dry ingredients: Whisk protein powder, flour, cocoa powder, and baking powder.
- Combine wet ingredients: In another bowl, beat eggs, applesauce, and honey.
- Fold together: Gently combine wet and dry mixtures until smooth and consistent.
- Fill muffin cups: Spoon batter into prepared muffin tins.
- Bake: Bake at 350°F (175°C) for 15–18 minutes until firm and a toothpick comes out clean.
5. Peanut Butter Oat Muffins
These muffins are all about hearty texture and long-lasting energy. Peanut butter and oats team up to keep things moist, chewy, and packed with protein. They’ve got just enough sweetness to feel like a treat but still feel solid and grounded.
They’re especially great as a midday snack — no sugar crash, no crumbs everywhere, and no need to chase it with anything else. One muffin, and you’re good.
Why This Recipe Works
- Peanut butter adds rich flavor and healthy protein
- Oats give chew and structure
- Holds moisture and stays fresh for days
Ingredient Swap Ideas
- Use sunflower seed butter or almond butter
- Mix in raisins, cranberries, or dark chocolate
- Add cinnamon or chopped apple for a fall vibe
Ingredients
Creamy peanut butter and hearty oats combine to create satisfying, fiber-rich muffins.
- 1 cup rolled oats hearty and chewy
- 1/2 cup peanut butter creamy and rich
- 2 large eggs for structure
- 1/4 cup maple syrup natural sweetness
- 1 teaspoon baking powder for lift
- 1/2 teaspoon vanilla extract aromatic flavor
- 1/4 teaspoon salt to balance sweetness
Instructions
These muffins bring together oats and peanut butter for a filling and flavorful snack.
- Combine wet ingredients: Mix peanut butter, eggs, maple syrup, and vanilla until smooth.
- Mix dry ingredients: Stir oats, baking powder, and salt in a separate bowl.
- Combine: Fold dry ingredients into wet until just combined for tender texture.
- Spoon batter: Divide batter evenly into muffin tins lined or greased.
- Bake: Bake at 350°F (175°C) for 18–20 minutes until golden and set.
6. Protein-Packed Pumpkin Muffins
These muffins bring that cozy pumpkin spice flavor but pack in the protein with the help of Greek yogurt and almond flour. They’re soft, earthy, and just sweet enough to feel like a treat. No dry, dense texture here — they stay moist for days and smell incredible while baking.
They work just as well in October as they do in April. Great with a cup of coffee or tea, and they reheat beautifully. You can even freeze a batch for when you need a quick grab-and-go option that actually fills you up.
Why This Recipe Works
- Almond flour and yogurt add moisture and protein
- Pumpkin puree keeps the crumb soft and dense
- Spices like cinnamon and nutmeg make them feel cozy
Ingredient Swap Ideas
- Use sweet potato or mashed banana instead of pumpkin
- Add chopped walnuts or raisins
- Mix in a scoop of protein powder to boost content
Ingredients
Pumpkin puree and protein powder combine for moist, flavorful muffins perfect for fall.
- 1 cup pumpkin puree smooth and rich
- 1 cup vanilla protein powder for boost
- 1/2 cup whole wheat flour for texture
- 2 large eggs for binding
- 1/4 cup maple syrup natural sweetness
- 1 teaspoon pumpkin pie spice warming and aromatic
- 1 teaspoon baking powder for rise
Instructions
These pumpkin muffins blend seasonal spice with protein for a nutritious treat.
- Mix wet ingredients: Whisk pumpkin puree, eggs, maple syrup, and protein powder.
- Add dry ingredients: Stir in whole wheat flour, baking powder, and pumpkin pie spice.
- Combine carefully: Mix until just incorporated to avoid toughness.
- Fill muffin cups: Spoon batter evenly into muffin liners.
- Bake: Bake at 350°F (175°C) for 20–22 minutes until golden and set.
7. Savory Spinach Feta Egg Muffins
These are the kind of muffins you keep in your fridge and reach for all week. Full of eggs, spinach, and crumbled feta, they’re more like a mini frittata than a classic muffin. But they bake in a muffin tin, so they’re easy to portion and pack.
They’re super satisfying and salty in a good way, and they hold their shape whether you reheat or eat them cold. No fancy ingredients or prep — just real food with real staying power.
Why This Recipe Works
- Eggs are the base for easy protein
- Feta adds salty richness without overpowering
- Spinach adds color, fiber, and balance
Ingredient Swap Ideas
- Use goat cheese, cheddar, or cottage cheese
- Add cooked mushrooms, bell peppers, or turkey bacon
- Mix in chopped sun-dried tomatoes for a flavor boost
Ingredients
Egg muffins filled with spinach and tangy feta make a savory, high-protein breakfast option.
- 6 large eggs beaten
- 1 cup fresh spinach chopped finely
- 1/2 cup crumbled feta cheese salty and creamy
- 1/4 cup diced red bell pepper sweet crunch
- 1/4 teaspoon black pepper for mild heat
- 1/4 teaspoon salt to taste
- 1/2 teaspoon dried oregano aromatic herb
Instructions
These savory muffins combine fresh spinach and feta for a flavorful and protein-rich start.
- Whisk eggs: Beat eggs until smooth and slightly frothy.
- Add veggies and cheese: Stir in spinach, feta, and bell pepper evenly.
- Season: Add salt, pepper, and oregano for balanced flavor.
- Pour into tins: Fill muffin cups about three-quarters full with mixture.
- Bake: Bake at 350°F (175°C) for 18–20 minutes until firm and lightly golden.
8. Chocolate Chip Protein Muffins
These muffins are sweet, satisfying, and way more filling than they look. You get the flavor of a dessert, thanks to the chocolate chips, but the batter is built with Greek yogurt, oats, and protein powder to keep things balanced.
They’re soft without being fragile, sweet without being overloaded, and great as a post-workout snack. If you need something sweet that still keeps you going, these are a win.
Why This Recipe Works
- Protein powder blends with oat flour and yogurt for structure
- Chocolate chips keep the muffin from feeling too healthy
- Balanced fat and carbs for real staying power
Ingredient Swap Ideas
- Use dark chocolate chunks or cacao nibs
- Add peanut butter or almond butter
- Swap in flax eggs and almond milk to keep them dairy-free
Ingredients
Moist muffins with protein powder and bursts of chocolate chips for a tasty treat.
- 1 cup vanilla protein powder
- 1/2 cup oat flour wholesome and light
- 1 teaspoon baking powder for rise
- 2 large eggs for structure
- 1/4 cup Greek yogurt creamy and tangy
- 1/4 cup honey natural sweetness
- 1/3 cup mini chocolate chips melty and sweet
Instructions
These muffins are packed with protein and chocolate for an indulgent yet healthy snack.
- Mix dry ingredients: Whisk protein powder, oat flour, and baking powder.
- Combine wet ingredients: Beat eggs, Greek yogurt, and honey until smooth.
- Fold ingredients: Mix wet and dry together until just combined, then fold in chocolate chips.
- Fill tins: Spoon batter into muffin liners evenly.
- Bake: Bake at 350°F (175°C) for 15–18 minutes until golden and toothpick-clean.
9. Apple Cinnamon Protein Muffins
These muffins smell like fall and taste like comfort, but they’re sneaky with how much protein they hold. Greek yogurt and eggs form the base, while chopped apples bring moisture and natural sweetness. A little cinnamon rounds everything out.
They’ve got that warm, soft texture you want in a morning muffin, but they’re hearty enough to carry you through a busy day. Great fresh or reheated, and the apple bits stay tender without turning mushy.
Why This Recipe Works
- Greek yogurt adds protein and moisture
- Apples provide texture and natural sweetness
- Cinnamon ties the whole thing together
Ingredient Swap Ideas
- Use grated pear or carrots instead of apple
- Add chopped walnuts or pecans
- Top with oat crumble or cinnamon sugar
Ingredients
Apples and warm cinnamon combine with protein powder for cozy, flavorful muffins.
- 1 cup vanilla protein powder
- 1/2 cup whole wheat flour for structure
- 1 teaspoon baking powder for lift
- 1/2 teaspoon cinnamon aromatic spice
- 1 cup diced apple peeled and crisp
- 2 large eggs for binding
- 1/4 cup maple syrup natural sweetness
Instructions
These muffins blend fresh apple with warming cinnamon and protein for a wholesome treat.
- Mix dry ingredients: Combine protein powder, flour, baking powder, and cinnamon.
- Prepare wet ingredients: Beat eggs with maple syrup until combined.
- Combine: Fold wet into dry ingredients gently, then stir in diced apples.
- Spoon into tins: Fill muffin cups evenly with batter.
- Bake: Bake at 350°F (175°C) for 20 minutes until golden and a toothpick comes out clean.
10. High-Protein Zucchini Muffins
These muffins are moist, fluffy, and totally satisfying — even though they’re packed with good-for-you stuff. Zucchini practically disappears into the batter but keeps it soft and moist. Protein powder gives them a boost, and the rest is just simple ingredients you probably already have.
They’re not overly sweet, which makes them great for everyday snacking or even as a light meal. The flavor is mild, so you can customize them any way you want.
Why This Recipe Works
- Zucchini adds moisture without changing flavor
- Protein powder gives a boost without making it dry
- Holds up well to freezing and reheating
Ingredient Swap Ideas
- Use carrots or mashed banana instead of zucchini
- Stir in cinnamon or cocoa powder for a twist
- Add chopped nuts, raisins, or dark chocolate
Ingredients
Moist zucchini and protein powder make these muffins nutrient-rich and delicious.
- 1 cup grated zucchini squeezed dry
- 1 cup vanilla protein powder
- 1/2 cup oat flour hearty texture
- 2 large eggs for binding
- 1/4 cup maple syrup natural sweetness
- 1 teaspoon baking powder for rise
- 1/2 teaspoon cinnamon warm spice
Instructions
These muffins combine fresh zucchini and protein for a moist, satisfying snack.
- Mix wet ingredients: Beat eggs and maple syrup until smooth.
- Combine dry ingredients: Whisk protein powder, oat flour, baking powder, and cinnamon.
- Fold ingredients: Gently fold dry ingredients into wet, then stir in grated zucchini evenly.
- Fill muffin cups: Spoon batter evenly into prepared muffin tins.
- Bake: Bake at 350°F (175°C) for 18–20 minutes until set and lightly browned.
11. High-Protein Carrot Cake Muffins
These muffins taste like dessert but fuel you like breakfast. Made with shredded carrots, Greek yogurt, and a scoop of protein powder, they’re soft, lightly spiced, and way more filling than the classic version. You still get that carrot cake vibe, but with a better-for-you twist.
They’re great for meal prep and keep their texture for days. Add a smear of almond butter or a dollop of yogurt on top and they hit just right — even when you’re in a rush.
Why This Recipe Works
- Greek yogurt and protein powder add structure and satiety
- Carrots keep the texture soft and moist
- Cinnamon and nutmeg give familiar, cozy flavor
Ingredient Swap Ideas
- Use mashed sweet potato or zucchini instead of carrot
- Add chopped pineapple or raisins
- Top with a sprinkle of chopped walnuts or pecans
12. Mocha Protein Muffins
These are your morning coffee and snack all rolled into one. Made with cocoa powder and a bit of instant espresso, they’ve got a rich, grown-up flavor that pairs well with protein powder and oats. Moist, just sweet enough, and full of energy.
They’re a little more decadent than your average muffin, but still balanced. If you’re tired of bland protein snacks, this one’s got real flavor and still brings the fuel.
Why This Recipe Works
- Cocoa and espresso deepen the flavor
- Oats and protein powder build texture and satiety
- The combo stays moist without being greasy
Ingredient Swap Ideas
- Add mini chocolate chips or chopped hazelnuts
- Use brewed coffee instead of espresso powder
- Mix in almond butter for extra richness
Ingredients
Coffee and chocolate protein combine for rich, energizing muffins packed with flavor.
- 1 cup chocolate protein powder
- 1/2 cup whole wheat flour hearty texture
- 1 teaspoon baking powder for rise
- 1 tablespoon instant espresso powder for bold coffee flavor
- 2 large eggs for structure
- 1/4 cup Greek yogurt creamy moisture
- 1/4 cup honey natural sweetness
Instructions
These muffins blend coffee and chocolate flavors with protein for a delicious pick-me-up.
- Mix dry ingredients: Whisk protein powder, flour, baking powder, and espresso powder.
- Combine wet ingredients: Beat eggs, Greek yogurt, and honey until smooth.
- Fold together: Gently mix wet and dry until just combined to keep muffins tender.
- Spoon into tins: Divide batter evenly into prepared muffin cups.
- Bake: Bake at 350°F (175°C) for 16–18 minutes until set and lightly browned.
13. Protein-Packed Lemon Poppy Seed Muffins
Bright, soft, and full of citrus flavor, these muffins skip the sugar overload and lean on protein powder and Greek yogurt instead. The lemon zest brings a sharp, fresh bite that balances everything out, and the poppy seeds add texture without taking over.
These are great for spring or anytime you need something lighter that still fills you up. They feel fancy but come together fast with pantry basics.
Why This Recipe Works
- Lemon zest adds brightness and cuts through protein flavor
- Greek yogurt keeps the crumb moist and rich
- Poppy seeds add texture and visual appeal
Ingredient Swap Ideas
- Use lime or orange zest for variety
- Swap in almond flour for a nuttier texture
- Add a glaze made with Greek yogurt and lemon juice
Ingredients
Bright lemon and crunchy poppy seeds make these protein muffins fresh and flavorful.
- 1 cup vanilla protein powder
- 1/2 cup oat flour wholesome and light
- 1 teaspoon baking powder for rise
- 2 large eggs for binding
- 1/4 cup Greek yogurt creamy tang
- 1/4 cup honey natural sweetness
- 1 tablespoon lemon zest fresh and bright
- 1 tablespoon poppy seeds crunchy and nutty
Instructions
These muffins deliver zesty lemon flavor with a satisfying protein boost and subtle crunch.
- Mix dry ingredients: Combine protein powder, oat flour, baking powder, lemon zest, and poppy seeds.
- Combine wet ingredients: Beat eggs, Greek yogurt, and honey until smooth.
- Fold together: Gently fold dry ingredients into wet until just mixed for tender muffins.
- Fill muffin tins: Spoon batter evenly into lined or greased muffin cups.
- Bake: Bake at 350°F (175°C) for 18–20 minutes until golden and a toothpick inserted comes out clean.
14. Peanut Butter Chocolate Chip Muffins
This combo just works — soft peanut butter muffins with just enough chocolate to make it feel like a treat. The peanut butter pulls weight with both flavor and protein, while oats and eggs give it structure and lasting energy.
You can make them ahead, freeze them, and reheat one at a time without losing any of the texture. They’re dense in a good way — chewy, rich, and super filling.
Why This Recipe Works
- Peanut butter adds both flavor and protein
- Chocolate chips add sweetness and contrast
- Oats create a solid, satisfying base
Ingredient Swap Ideas
- Use almond butter or sunflower seed butter
- Add cinnamon or shredded coconut
- Top with coarse sea salt for a little punch
Ingredients
Creamy peanut butter and melty chocolate chips create indulgent, protein-rich muffins.
- 1 cup vanilla protein powder
- 1/2 cup oat flour hearty and light
- 1 teaspoon baking powder for lift
- 1/2 cup peanut butter creamy and rich
- 2 large eggs for binding
- 1/4 cup honey natural sweetness
- 1/3 cup mini chocolate chips melty and sweet
Instructions
These muffins combine nutty peanut butter and chocolate for a delicious, protein-packed treat.
- Mix dry ingredients: Whisk protein powder, oat flour, and baking powder.
- Combine wet ingredients: Beat eggs, peanut butter, and honey until smooth.
- Fold ingredients: Gently mix wet and dry ingredients until just combined, then fold in chocolate chips.
- Fill muffin tins: Spoon batter evenly into prepared muffin cups.
- Bake: Bake at 350°F (175°C) for 17–20 minutes until set and lightly golden.
15. Cottage Cheese Banana Muffins
These muffins might sound strange at first, but they’re ridiculously soft and creamy thanks to blended cottage cheese. The banana brings natural sweetness, and the rest is just eggs, oats, and a bit of baking powder. No flour, no oil, no nonsense.
They come together fast in a blender, and they keep well in the fridge. You get a muffin that’s higher in protein without adding powders or weird textures — just real stuff doing the work.
Why This Recipe Works
- Cottage cheese brings protein and a smooth crumb
- Banana makes it sweet and moist
- The texture is soft without falling apart
Ingredient Swap Ideas
- Use Greek yogurt if you’re out of cottage cheese
- Add cinnamon, cocoa, or vanilla
- Stir in dark chocolate chips or walnuts
Ingredients
Creamy cottage cheese and ripe bananas create moist, protein-rich muffins with natural sweetness.
- 1 cup cottage cheese creamy and mild
- 2 ripe bananas mashed sweet and soft
- 2 large eggs for structure
- 1 1/2 cups whole wheat flour hearty texture
- 1 teaspoon baking powder for rise
- 1/2 teaspoon baking soda for lift
- 1/4 cup honey natural sweetness
Instructions
These muffins combine protein-packed cottage cheese with banana for moist, flavorful bites.
- Mix wet ingredients: Blend cottage cheese, mashed bananas, eggs, and honey until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and baking soda.
- Fold ingredients: Gently fold dry ingredients into wet mixture until just combined.
- Fill muffin tins: Spoon batter evenly into prepared muffin cups.
- Bake: Bake at 350°F (175°C) for 20–22 minutes until golden and a toothpick comes out clean.
16. Egg White Oat Muffins
These muffins are all about clean, lean fuel. They’re made with egg whites, blended oats, and just a little banana or applesauce for sweetness. Light, fluffy, and great for eating before or after a workout without feeling weighed down.
They’re not super sweet, but they’re customizable and great with nut butter on top. The oats give just enough structure to hold everything together without making it dry.
Why This Recipe Works
- Egg whites are a clean source of protein
- Oats create a sturdy but soft texture
- Banana or applesauce keeps them moist
Ingredient Swap Ideas
- Add blueberries or grated apple
- Use flaxseed or chia for fiber
- Stir in cinnamon or chopped dates
Ingredients
Egg whites and oats combine to make light, high-protein muffins perfect for a healthy snack.
- 1 cup rolled oats wholesome and chewy
- 1/2 cup egg whites liquid and protein-packed
- 1/4 cup Greek yogurt creamy and tangy
- 1/4 cup honey natural sweetness
- 1 teaspoon baking powder for rise
- 1/2 teaspoon vanilla extract aromatic flavor
- 1/4 teaspoon salt to enhance taste
Instructions
These muffins blend oats and egg whites for a light, satisfying protein-rich option.
- Combine wet ingredients: Mix egg whites, Greek yogurt, honey, and vanilla until smooth.
- Mix dry ingredients: Stir oats, baking powder, and salt in a separate bowl.
- Fold together: Combine wet and dry ingredients gently until just mixed for tender muffins.
- Spoon into tins: Fill muffin cups evenly with batter.
- Bake: Bake at 350°F (175°C) for 18–20 minutes until set and lightly golden.
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