These wholesome oatmeal protein muffins are made with complete wheat flour, oats, Greek yogurt, protein powder, applesauce, and no added sugar. They’re kid-friendly and excellent for meal prep.
This recipe really took place as a result of Birch likes to assist in the kitchen – particularly cracking eggs and stirring batter. One morning we simply began tossing collectively some pantry staples, aiming for one thing easy, healthful, and never too candy…and these wholesome oatmeal protein muffins have been the end result.
They’re comfortable, flippantly sweetened, and made with on a regular basis components you in all probability have already got. Additionally they have boosted protein from yogurt, milk, eggs, and non-obligatory vanilla protein powder and are nearly as healthful as you may think about with applesauce, oats, and complete wheat flour!
They’re excellent for teenagers’ breakfasts and lunchboxes, and simply nearly as good with a cup of espresso for adults.
And did I point out they’re scorching out of the oven in about 20 minutes flat!? If you happen to’re fast with the blending!
Why I Love These Muffins
- No added sugar
- Made with complete grains
- Easy pantry components
- Child-friendly and lunchbox-approved
- Freezable
Wholesome Oatmeal Protein Muffins
These have rapidly develop into Birch’s favourite recipe to make. They’re gentle in taste however nonetheless satisfying sufficient for grown-ups. If you wish to add a bit of extra sweetness, you completely can.
Ingredient Diet
- Complete wheat flour + oats – hearty and filling
- Unsweetened applesauce – provides moisture and delicate sweetness
- Greek yogurt – boosts protein and retains them tender
- Vanilla protein powder – provides a bit of endurance
- Cinnamon + vanilla – taste with out additional sugar
Elements
- 1 cup complete wheat flour
- 1 cup fast oats
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup vanilla protein powder
- 2 eggs
- ½ cup milk (+ 1-2 tbsp extra as wanted)
- ½ cup unsweetened applesauce (a 4 oz cup)
- ¼ cup plain Greek yogurt
- 2 tbsp oil or melted butter
- 1 tsp vanilla extract
How To Make Oatmeal Protein Muffins
1. Preheat your oven
Preheat to 375°F and line or grease a muffin tin.
2. Combine the dry components
In a big bowl, whisk collectively: complete wheat flour, oats, baking soda, cinnamon, salt, and protein powder.
3. Combine the moist components
In one other bowl, whisk the eggs, milk, applesauce, yogurt, oil or butter, and vanilla.
4. Mix
Pour the moist components into the dry and stir gently till simply mixed.
The batter will probably be thick, particularly for those who let it sit and the oats begin to take in the milk. Add an additional splash of milk if wanted till it’s scoopable.
5. Bake
Divide into muffin cups (about ¾ full) and bake for quarter-hour, till set and flippantly golden. I LOVE the Caraway muffin tin and don’t should grease it.
6. Cool
Let cool for a couple of minutes earlier than transferring to a rack. Cool fully till placing in tupperware or a freezer bag.
Child-Pleasant Notes
These muffins are deliberately easy with no chunks, raisins, or nuts as a result of my children can’t deal with texture. However for those who’re baking for adults (or extra adventurous eaters), you may completely gown them up!
Non-obligatory Add-Ins for Grown-Ups
- Chopped walnuts or pecans
- Darkish chocolate chips
- Blueberries
- Raisins or chopped dates
- Shredded coconut
- A sprinkle of flax or chia seeds
Make Forward + Freezer Suggestions
These are nice for meal prep:
- Retailer within the fridge for as much as 5 days
- Freeze for as much as 3 months
- Reheat within the microwave for ~20–30 seconds
Wholesome Oatmeal Protein Muffins
Smooth and fluffy oatmeal protein muffins made with complete wheat flour, oats, applesauce, and no added sugar. Child-friendly and excellent for meal prep.
Elements
- 1 cup complete wheat flour
- 1 cup fast oats
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup vanilla protein powder
- 2 eggs
- ½ cup milk plus 2–4 tbsp extra as wanted
- ½ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- 2 tbsp oil or melted butter
- 1 tsp vanilla extract
Directions
-
Preheat oven to 375°F and put together a muffin tin.
-
In a big bowl, whisk collectively dry components.
-
In a separate bowl, whisk collectively moist components.
-
Mix moist and dry components; stir till simply combined.
-
Add extra milk if batter is just too thick.
-
Divide batter into muffin cups.
-
Bake 15–20 minutes, till a toothpick comes out clear.
-
Cool barely earlier than serving.
Notes
Batter ought to be thick however scoopable
Protein powder could require additional milk relying on model
Retailer in fridge as much as 5 days or freeze as much as 3 months
Muffin Questions
Can I make these with out protein powder?
Sure. Exchange it with an equal quantity of flour.
What sort of protein powder works finest?
A vanilla whey works finest. I really like Historic Diet’s Vanilla Whey. Chances are you’ll want to regulate the milk relying on the model.
Are these muffins candy?
They’re flippantly candy and extra on the gentle aspect – they nearly remind me of the sweetness degree of a corn muffin. You’ll be able to undoubtedly add some sweeteners for those who like – maple syrup, honey, or uncooked sugar work.
Can I make them dairy-free?
Use a non-dairy milk and dairy-free yogurt. You can too simply miss the yogurt and add a splash extra milk.
Diet Information Per Muffin (Appx)
- Energy: ~140
- Protein: 7–8g
- Carbohydrates: ~17–18g
- Fiber: ~2–3g
- Sugar: ~3–4g (naturally occurring)
- Fats: ~5g
Hope you get pleasure from them!
