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Golden-brown chocolate chip protein muffins baked in a gold muffin tin on a marble countertop.

Simple Protein Muffins

These simple protein muffins are soft, filling, and perfect for a healthy snack or breakfast. Made with oats, Greek yogurt, and protein powder, they’re easy to customize with fruit or chocolate chips.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 10 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats
  • 1 cup protein powder vanilla or unflavored
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs large
  • 1 cup plain Greek yogurt
  • 1/3 cup honey or maple syrup
  • 1/4 cup milk or almond milk
  • 1 tsp vanilla extract
  • 1/2 cup blueberries or dark chocolate chips

Equipment

  • Muffin Tin
  • Blender or Food Processor

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. Add rolled oats to a blender or food processor and blend until they form a fine flour.
  3. Transfer the oat flour to a large bowl and mix in protein powder, baking powder, cinnamon, and salt.
  4. In a separate bowl, whisk together eggs, Greek yogurt, honey, milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  6. Fold in blueberries or chocolate chips evenly through the batter.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and allow muffins to cool for 10 minutes before serving.

Notes

You can swap blueberries for chocolate chips or add nuts for extra texture. These muffins store well in the fridge for up to 4 days.