Description
These Protein Pancake Muffins are a delicious and healthy way to start your day. Packed with protein and fiber, they combine the comfort of pancakes with the convenience of a grab-and-go muffin. They’re perfect for meal prep and can be customized with your favorite mix-ins like fruit, nuts, or chocolate chips.
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup vanilla protein powder (or your preferred flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup mashed bananas or applesauce
- 1/4 cup Greek yogurt (optional, for added moisture and protein)
- 1/4 cup blueberries or chocolate chips (optional)
Instructions
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Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
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Combine dry ingredients: In a large bowl, whisk together the oats, protein powder, baking powder, baking soda, salt, and cinnamon (if using).
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Mix wet ingredients: In another bowl, whisk together the eggs, milk, maple syrup (or honey), vanilla extract, and mashed bananas or applesauce. Add Greek yogurt if using, and stir to combine.
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Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until fully combined. The batter should be thick but pourable. If it seems too thick, add a splash more milk.
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Add mix-ins: If desired, fold in the blueberries or chocolate chips.
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Fill muffin tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 of the way full.
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Bake: Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be slightly golden on top.
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Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Serve: Enjoy warm, or store in an airtight container for up to 3 days. These can also be frozen for up to 3 months.
Notes
- Customizations: Feel free to add other mix-ins like chopped nuts, dried fruit, or seeds for added texture and nutrients.
- Make-Ahead Option: These muffins are great for meal prep! Store in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Vegan Option: Use a plant-based protein powder, flax eggs (1 tbsp flax meal + 2.5 tbsp water = 1 egg), and plant-based milk to make these muffins vegan.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170 kcal
- Sugar: 7g
- Sodium: 130mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Protein Pancake Muffins, healthy muffins, protein muffins, breakfast muffins, easy pancake muffins