Description
These Healthy Berry Oatmeal Protein Muffins are a nutritious snack or breakfast option, packed with whole grains, protein, and antioxidant-rich berries. With a moist texture from Greek yogurt and applesauce, they offer a deliciously wholesome treat that’s perfect for on-the-go energizing bites.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 cup vanilla or plain protein powder
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup milk (dairy or plant-based)
- 1/4 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, protein powder, brown or coconut sugar, baking powder, baking soda, salt, and ground cinnamon. Stir well to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, unsweetened applesauce, plain Greek yogurt, eggs, and vanilla extract until the mixture is smooth and homogenized.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, avoiding overmixing to keep muffins tender.
- Fold in Berries: Gently fold in the mixed berries, being careful not to crush them or overmix the batter to maintain a light texture.
- Fill Muffin Tin: Evenly divide the batter among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Down: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This will ensure they firm up and are easy to remove.
Notes
- Use fresh or frozen berries according to availability; if frozen, no need to thaw before folding into the batter.
- You can substitute protein powder with all-purpose or whole wheat flour for a lower protein but still tasty version.
- For vegan preparation, replace eggs with flax eggs and use plant-based yogurt and milk.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to swap cinnamon for other warm spices like nutmeg or cardamom for variation.
