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:
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1 cup fresh or frozen raspberries
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1 ½ cups oat flour (or blended oats)
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1 scoop (about 30g) vanilla or unflavored protein powder
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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2 eggs
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⅓ cup Greek yogurt (plain or vanilla)
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¼ cup maple syrup or honey
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1 tsp vanilla extract
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¼ cup almond milk (or any milk)
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Optional: 2 tbsp coconut oil or melted butter for extra moisture
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Instructions:
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Preheat your oven to 350°F (175°C). Line or grease a muffin tin.
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In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
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In another bowl, beat the eggs, then mix in Greek yogurt, maple syrup, vanilla, and milk.
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Combine wet and dry ingredients. Stir gently until just combined.
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Fold in raspberries carefully to avoid breaking them up too much.
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Divide the batter into the muffin tin, filling each cup about ¾ full.
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Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
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Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
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Tips:
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Use chocolate or berry-flavored protein for a fun twist.
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Freeze leftovers for quick breakfasts during the week.
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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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