Healthy Protein Muffins (Print Version)
# Ingredients:
→ Liquid Components
01 -
1 ripe banana (about 100 grams or 3.5 oz)
02 -
1 large egg
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1 tsp vanilla extract
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⅓ cup (80 ml) maple syrup or honey
05 -
⅔ cup (180 grams) plain Greek yogurt
06 -
3 tbsp to ⅓ cup (45-80 ml) milk of your choice
→ Dry Components
07 -
½ cup (50 grams) protein powder
08 -
¼ cup (50 grams) dark or extra-dark chocolate chips, plus some for topping, if you'd like
09 -
1 ½ cups (150 grams) oat flour or any flour you prefer
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2 tsp baking powder
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A pinch of salt (about ⅙ tsp)
# Instructions:
01 -
Set your oven to 350°F (180°C) and let it warm up. Take a muffin tin, add paper liners, and lightly coat the liners with oil or spray to keep the muffins from sticking.
02 -
Use a big bowl to smash the banana until there are no lumps left. Stir in the yogurt, egg, syrup, vanilla, and a small pinch of salt until everything blends smoothly.
03 -
Slowly stir the oat flour, protein powder, and baking powder into the wet mixture. Gradually add the milk, starting with 3 tbsp (45 ml). You may need up to ⅓ cup (80 ml) if the batter feels thick, especially if using vegan or casein protein powders.
04 -
Gently stir in the chocolate chips so they’re spread evenly throughout the batter.
05 -
Spoon batter into the liners, filling each one about two-thirds full. Sprinkle a few extra chocolate chips on top if you’d like.
06 -
Place your tray in the oven and bake for 20–25 minutes. The muffins are finished when a toothpick inserted in their center comes out clean. Don't overdo it or the muffins might dry out.
07 -
Take the muffins out of the oven and let them cool on a rack for about 15 minutes before you dig in.
# Notes:
01 -
These muffins are free of oil, refined sugar, and gluten (if you use certified gluten-free oat flour). They’re a healthier twist on traditional muffins.
02 -
Vanilla vegan protein powder gives the best results here. You can also try casein powder or a blend of casein and whey. Straight whey protein tends to dry out the muffins.
03 -
The amount of milk to use depends on the protein powder: casein and plant-based protein need more liquid (closer to ⅓ cup or 80 ml), while whey powders only need around 3 tbsp (45 ml).
04 -
Store these muffins in a sealed container for 3-4 days at room temperature, up to a week in the fridge, or 3 months in the freezer.