Oatmeal Protein Muffins
User Reviews
5
Oatmeal Protein Muffins
Description
Oatmeal Protein Muffins are made from rolled or quick oats combined with baking powder, almond milk, eggs, and vanilla whey protein powder. This combination yields muffins with a hearty oat base enriched by the protein powder for added nutrition. Mixing in maple syrup provides natural sweetness, and optional fresh fruit toppings give refreshing bursts of flavor. Baking at 350°F results in muffins with golden-brown tops and a tender crumb.
The texture is straightforward, mildly sweet, and substantial enough for an energizing snack or breakfast. The muffins hold together well and can be easily removed from the pan after a brief cooling period. Their oat and protein content supports sustained fullness.
Customizing these muffins is simple: fresh berries or sliced fruit can top them before serving, and extra maple syrup can be drizzled if additional sweetness is desired. They fit well into a balanced diet and can be enjoyed warm or at room temperature.
Egg replacers like mashed banana, flaxseed, or applesauce can substitute the eggs to accommodate dietary needs. Both rolled oats and quick oats work, but avoid steel-cut oats. Muffins store for up to 7 days refrigerated, or freeze for up to 3 months. Protein powder varieties can be switched without changing the recipe significantly.
Ingredients
- 3 Cups rolled oats or quick oats
- 1 teaspoon baking powder
- 1 Cup almond milk or 2%, or skim milk
- 2 egg
- 1 coop whey protein vanilla flavor, or plant-based
- 1/2 Cup maple syrup or honey
- cooking spray
Optional add ons
- Fresh fruit optional, such as berries, kiwi, bananas, etc
- maple syrup additional; 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 3 Cups Rolled oats, 1 teaspoon Baking powder, and 1 Scoop Whey Protein .
- Add the 1 Cup Almond milk or skim milk, 2 Eggs, and 1/2 Cup 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 Fresh fruit such as berries, kiwi, bananas, etc., and serve with additional Additional maple syrup for serving.
Notes
- You can replace the 2 eggs with 1/2 cup mashed bananas, 2 tablespoons flaxseed, 1/2 cup applesauce, or commercial egg replacers following package instructions.
- Both rolled oats and quick oats work; do not use steel-cut oats for texture consistency.
- Store leftovers in the fridge for up to 7 days or freeze for up to 3 months; reheat in the microwave before serving.
- If skipping protein powder, substitute with oat flour or almond flour to maintain structure.
- Any flavor of protein powder can be used depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 33mg | 11% |
| Sodium | 61mg | 3% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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