Description
These Healthy Berry Oatmeal Protein Muffins are a nutritious and delicious snack or breakfast option. Packed with whole grains, protein, and mixed berries, they offer a perfect balance of fiber and natural sweetness. Made with wholesome ingredients like rolled oats, whole wheat flour, and Greek yogurt, these muffins are perfect for anyone looking to fuel their day with a healthy treat.
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 Ingredients
- 1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, protein powder, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir thoroughly to evenly distribute all the dry ingredients.
- Mix 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 homogeneous.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir carefully until just combined, making sure not to overmix to keep the muffins tender.
- Add Berries: Gently fold in the mixed berries into the batter, being careful not to mash them or overmix the batter to preserve their shape and texture.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute the protein powder with your favorite brand or type, adjusting sweetness if needed.
- Using frozen berries is convenient; just do not thaw them before adding to the batter to prevent color bleeding.
- These muffins freeze well—store in an airtight container and reheat in the microwave or oven.
- To make them vegan, substitute eggs with flax eggs and use plant-based milk and yogurt alternatives.
- Adjust the sugar quantity based on your preference for sweetness or dietary needs.
