Description
These Healthy Berry Oatmeal Protein Muffins are a nutritious and delicious snack perfect for breakfast or anytime you need a boost. Packed with whole grains, protein powder, and fresh berries, they provide a balanced combination of energy and flavor with natural sweetness and wholesome ingredients.
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
Additional
- 1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to ensure the muffins do not stick.
- Combine dry ingredients: In a large mixing bowl, mix together the rolled oats, whole wheat flour, protein powder, brown or coconut sugar, baking powder, baking soda, salt, and ground cinnamon until well blended.
- Mix wet ingredients: In another bowl, whisk the milk, unsweetened applesauce, plain Greek yogurt, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can make the muffins tough.
- Fold in berries: Carefully fold the mixed fresh or frozen berries into the batter, being gentle to keep them intact and evenly distributed.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full for proper rising.
- Bake the muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool the muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from becoming soggy.
Notes
- You can substitute protein powder flavors to vary the taste, such as chocolate or unflavored.
- For a dairy-free version, use plant-based milk and yogurt alternatives.
- Fresh or frozen berries work well, but if using frozen, do not thaw to prevent the batter from becoming too wet.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust sweetener to taste; using coconut sugar adds a subtle caramel flavor.
