High Protein Raspberry Muffins
Packed with wholesome ingredients and a boost of protein, these High Protein Raspberry Muffins are your perfect on-the-go breakfast or post-workout snack! Made with a nourishing blend of whole wheat and oat flour, creamy Greek yogurt, and a touch of vanilla protein powder, these muffins strike the ideal balance between healthful and delicious. Fresh raspberries add a juicy burst of natural sweetness in every bite, while a hint of honey ties everything together with a subtle, golden flavor. Ready in just 35 minutes, these easy-to-make muffins are a great meal prep staple, staying moist and tender throughout the week. Low in refined sugar and high in flavor and nutrition, they’re the ultimate guilt-free indulgence!
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Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Oat flour
- 2 scoops Vanilla protein powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Greek yogurt
- 0.5 cup Unsweetened almond milk
- 1 Egg
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, oat flour, protein powder, baking powder, baking soda, and salt.
Step 3
In another bowl, combine the Greek yogurt, almond milk, egg, honey, and vanilla extract. Whisk until the ingredients are well blended and smooth.
Step 4
Pour the wet ingredients into the dry ingredients. Stir gently until just combined and no dry flour remains. Be careful not to over-mix.
Step 5
Fold in the fresh raspberries gently, distributing them evenly throughout the batter.
Step 6
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to ensure they have space to rise.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Step 9
Enjoy the muffins warm or store them in an airtight container once cooled. These muffins can be refrigerated for up to a week or frozen for longer storage.
Nutrition Facts
| Serving size | (829.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1346.5 |
| Total Fat 18.7g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 233.9mg | 0% |
| Sodium 2229.2mg | 0% |
| Total Carbohydrate 198.3g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 63.8g | |
| Protein 97.0g | 0% |
| Vitamin D 91.9IU | 0% |
| Calcium 908.3mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1525.2mg | 0% |
Source of Calories