Baked Oatmeal Protein Muffins
These Baked Oatmeal Protein Muffins are a nutritious and versatile breakfast option that combines rolled oats, Greek yogurt, and sweeteners for a protein-packed treat perfect for any time of day.
Ingredients
Main Ingredients
- 2 cups rolled oats Can use certified gluten-free rolled oats for gluten-free option.
- 1 cup Greek yogurt Can be substituted with dairy-free yogurt for vegan option.
- 1/2 cup milk Use any milk of choice for a dairy-free option.
- 1/2 cup honey or maple syrup Adjust quantity for desired sweetness or use a sugar substitute.
- 2 large eggs For vegan option, substitute with flax eggs.
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup add-ins (e.g., berries, nuts, chocolate chips) Customize as desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the oats, Greek yogurt, milk, honey, eggs, baking powder, salt, and vanilla extract until well combined.
- Fold in any desired add-ins.
- Grease a muffin tin or line with muffin liners.
- Pour the mixture evenly into the muffin tins, filling each about 3/4 full.
Baking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
For best results, avoid overmixing the batter, measure ingredients accurately, and let muffins cool before removing from the tin. Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 8g
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