Raspberry Protein Muffins Recipe

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Start your mornings or power through your afternoons with these Raspberry Protein Muffins—a delicious and nutritious snack packed with juicy raspberries and a satisfying boost of protein. They’re soft, slightly sweet, and perfect for post-workout fuel or a healthy on-the-go treat. These muffins are easy to make and a great way to enjoy your protein powder in a fresh and fruity form!

Ingredients:

  • 1 cup fresh or frozen raspberries

  • 1 ½ cups oat flour (or blended oats)

  • 1 scoop (about 30g) vanilla or unflavored protein powder

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 2 eggs

  • ⅓ cup Greek yogurt (plain or vanilla)

  • ¼ cup maple syrup or honey

  • 1 tsp vanilla extract

  • ¼ cup almond milk (or any milk)

  • Optional: 2 tbsp coconut oil or melted butter for extra moisture

  • Instructions:

    1. Preheat your oven to 350°F (175°C). Line or grease a muffin tin.

    2. In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.

    3. In another bowl, beat the eggs, then mix in Greek yogurt, maple syrup, vanilla, and milk.

    4. Combine wet and dry ingredients. Stir gently until just combined.

    5. Fold in raspberries carefully to avoid breaking them up too much.

    6. Divide the batter into the muffin tin, filling each cup about ¾ full.

    7. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

    8. Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

    9. Tips:

      • Use chocolate or berry-flavored protein for a fun twist.

      • Freeze leftovers for quick breakfasts during the week.

      • Add a sprinkle of oats or chopped nuts on top before baking for texture.

      • These Raspberry Protein Muffins are fruity, fluffy, and nourishing—perfect for anyone trying to stay healthy without giving up flavor. Would you like a gluten-free version or a vegan protein option next?

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