Delicious Vanilla Protein Muffins Recipe
These Vanilla Protein Muffins are soft, fluffy, and packed with protein, making them the perfect snack or breakfast option. With a sweet vanilla flavor and a slight hint of cinnamon, they’re a nutritious way to satisfy your sweet tooth while keeping your protein intake high. Ideal for those looking to fuel up post-workout or enjoy a healthier alternative to regular muffins.
Equipment
- Muffin tin
- Muffin liners (optional)
- Mixing bowls (one large and one medium)
- Whisk
- Measuring Cups and Spoons
- Spatula
- Oven
Ingredients
- 1 ½ cups rolled oats or oat flour for gluten-free
- 1 scoop vanilla protein powder whey or plant-based
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup unsweetened almond milk or any milk of choice
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil or melted butter
- 1 ripe banana mashed
- ¼ cup Greek yogurt optional for extra moisture
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or grease the tin lightly with oil.
- Mix dry ingredients:
- In a large bowl, whisk together the rolled oats (or oat flour), protein powder, baking powder, cinnamon, and salt. Make sure all the dry ingredients are evenly combined.
- Mix wet ingredients:
- In a medium bowl, whisk together the eggs, almond milk, honey (or maple syrup), vanilla extract, and coconut oil. Once the mixture is smooth, add the mashed banana and Greek yogurt (if using), then stir until fully combined.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients, and gently fold everything together using a spatula. Stir until the batter is just combined. Be careful not to overmix.
- Fill muffin tins:
- Evenly distribute the muffin batter into the muffin tin, filling each cup about ¾ full. You can smooth the tops a little for a more even rise.
- Bake:
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on them after 18 minutes, as oven temperatures can vary.
- Cool and serve:
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Protein Powder: For best results, use a vanilla-flavored protein powder to keep the flavor consistent with the vanilla theme. You can substitute a different flavor of protein powder, but it may alter the taste.
Sweeteners: If you prefer a sweeter muffin, you can adjust the amount of honey or maple syrup. Alternatively, a low-calorie sweetener like stevia can be used.
Moisture: If you find the batter too thick, you can add an extra splash of milk to reach the desired consistency.
Storage: These muffins can be stored in an airtight container for up to 4-5 days at room temperature. For longer shelf life, freeze them for up to 3 months. Reheat in the microwave for 20-30 seconds before serving.
Add-ins: You can add mix-ins like chocolate chips, chopped nuts, or dried fruits to enhance the flavor and texture.
Enjoy your delicious, protein-packed vanilla muffins!
Sweeteners: If you prefer a sweeter muffin, you can adjust the amount of honey or maple syrup. Alternatively, a low-calorie sweetener like stevia can be used.
Moisture: If you find the batter too thick, you can add an extra splash of milk to reach the desired consistency.
Storage: These muffins can be stored in an airtight container for up to 4-5 days at room temperature. For longer shelf life, freeze them for up to 3 months. Reheat in the microwave for 20-30 seconds before serving.
Add-ins: You can add mix-ins like chocolate chips, chopped nuts, or dried fruits to enhance the flavor and texture.
Enjoy your delicious, protein-packed vanilla muffins!