High Protein Savory Cheddar and Chive Muffins
Packed with protein and bursting with flavor, these high protein savory cheddar and chive muffins are the ultimate guilt-free snack or breakfast on the go. Made with wholesome whole wheat and oat flours, whey protein powder, and creamy Greek yogurt, these muffins deliver a hearty boost of nutrition without sacrificing taste. The sharp cheddar cheese and fresh chives create a mouthwatering savory profile that pairs perfectly with soups, salads, or a simple morning coffee. Easy to prepare in just 15 minutes, this recipe is perfect for busy weekdays or meal prepping, and these muffins can be enjoyed warm or stored for later. Whether you’re fueling up after a workout or looking for a protein-packed alternative to traditional muffins, these moist, cheesy delights hit all the right notes.
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Ingredients
- 1 cup whole wheat flour
- 0.5 cup oat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup whey protein powder
- 1 cup Greek yogurt
- 0.5 cup milk
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 0.25 cup fresh chives, chopped
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners or grease it lightly with cooking spray.
Step 2
In a large mixing bowl, combine whole wheat flour, oat flour, baking powder, baking soda, salt, black pepper, and whey protein powder. Stir to combine the dry ingredients well.
Step 3
In a separate medium bowl, whisk together Greek yogurt, milk, eggs, and olive oil until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Step 5
Fold in the shredded cheddar cheese and chopped chives until evenly distributed throughout the batter.
Step 6
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store any leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (897.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1918.0 |
| Total Fat 86.4g | 0% |
| Saturated Fat 35.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 541.9mg | 0% |
| Sodium 3593.4mg | 0% |
| Total Carbohydrate 150.1g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 14.9g | |
| Protein 132.9g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 1517.3mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 1706.6mg | 0% |
Source of Calories