Description
These Healthy Berry Oatmeal Protein Muffins are a delicious and nutritious option perfect for breakfast or a snack. Packed with whole grains, protein powder, and fresh or frozen mixed berries, they offer a balanced combination of fiber, protein, and natural sweetness without excess sugar. Made with wholesome ingredients like rolled oats, whole wheat flour, Greek yogurt, and applesauce, these muffins are moist, fluffy, and easy to prepare in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 cup vanilla or plain protein powder
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup milk (dairy or plant-based)
- 1/4 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, protein powder, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir well to evenly distribute all the ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, unsweetened applesauce, plain Greek yogurt, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the muffins tender.
- Fold in Berries: Carefully fold the mixed berries into the batter, making sure they are evenly distributed but not crushed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute brown sugar with coconut sugar for a lower glycemic index option.
- Using frozen berries is convenient and they work just as well; no need to thaw before adding.
- For a dairy-free version, use plant-based milk and yogurt alternatives such as almond or oat milk and coconut yogurt.
- To boost fiber, consider adding a tablespoon of flaxseed meal or chia seeds into the dry mix.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
