Baked Oatmeal Protein Muffins For Busy Mornings
Baked oatmeal muffins made with oats, Greek yogurt, and protein powder. A practical make-ahead breakfast option for busy mornings.
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Measuring Cups
- Measuring spoons
Ingredients
Muffin Batter
- 2 cups rolled oats
- 2 eggs
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1/2 cup protein powder vanilla or unflavored
- 1/4 cup honey or maple syrup
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- 1. Preheat oven to 350°F and prepare a muffin tin with liners or nonstick spray.
- 2. Whisk eggs, Greek yogurt, milk, honey or maple syrup, and vanilla extract in a large bowl.
- 3. In a separate bowl, mix rolled oats, protein powder, baking powder, cinnamon, and salt.
- 4. Stir dry ingredients into wet ingredients until combined, then rest batter for 5 minutes.
- 5. Divide batter into the muffin tin and bake 22 to 25 minutes until set. Cool 10 minutes before removing.
Notes
For best texture, allow muffins to cool fully before storing. Refrigerate up to 5 days or freeze for longer storage.