Protein Muffins (Print Version)
# Ingredients:
→ Liquid Mix
01 -
1 ripe banana, approximately 100 grams (3.5 oz.)
02 -
80 ml (⅓ cup) of honey or maple syrup
03 -
45 to 80 ml (3 tbsp to ⅓ cup) of your favorite milk
04 -
180 grams (⅔ cup) of Greek yogurt
05 -
1 large egg
06 -
1 tsp vanilla essence
→ Powder Ingredients
07 -
2 tsp baking powder
08 -
50 grams (½ cup) protein powder
09 -
150 grams (1 ½ cup) oat flour or any flour you prefer
10 -
⅙ tsp salt
11 -
50 grams (¼ cup) dark or extra dark chocolate chips, plus a bit extra for decor
# Instructions:
01 -
Turn the oven to 180°C (350°F) and let it preheat. Line up your muffin tin with paper liners, adding a light coat of oil or non-stick spray to avoid sticking later.
02 -
Mash up the banana in a big bowl until smooth. Mix in the yogurt, egg, honey or syrup, vanilla, and a pinch of salt. Blend everything so it’s fully combined.
03 -
Pour in the protein powder, baking powder, and oat flour. Stir it all together, adding a little milk at first, and increasing gradually until it’s the right thickness. How much milk you use depends on your powder choice since some powders soak up more liquid.
04 -
Fold the chocolate chips into the batter gently, making sure they’re spread evenly.
05 -
Fill each muffin slot up to two-thirds full, then sprinkle a few extra chocolate chips over the top if you’d like.
06 -
Bake for about 20 to 25 minutes, checking to see if they're done by poking the center with a toothpick—it should come out clean. Overbaking dries them out, so be mindful of the time.
07 -
Take the muffins out of the oven and place them on a rack to cool for 15 minutes before eating.
# Notes:
01 -
These muffins skip oil, gluten (if using certified gluten-free oats), and refined sugars, making them a better-for-you treat.
02 -
Vanilla vegan protein powder works great here, but you can try others like casein or a whey-casein mix. Pure whey isn’t ideal though—it’ll likely dry them out.
03 -
Depending on the protein powder, you might need more or less liquid. Vegan and casein powders need up to 80 ml (⅓ cup), while whey typically needs just 45 ml (3 tbsp).
04 -
Store in a sealed container for 3-4 days at room temp or up to a week in the fridge. You can freeze them too for up to 3 months.