HIGH PROTEIN MUFFINS

Protein muffins are what happen when your snack hits the gym. Still soft, still tasty—just secretly lifting weights behind the scenes.

These are perfect when you want something sweet but also want to feel like you made a responsible life decision. Breakfast, post-workout, or “I’m hungry again and it’s been 12 minutes” moments—covered.

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Why This Recipe is Awesome

• Higher protein = actually filling
• Great for meal prep
• No weird chalky texture (we’re not eating drywall)
• Customizable with tons of flavors

They taste like a treat but work like fuel. That’s the dream, right?

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Ingredients You’ll Need

• 1 cup all-purpose flour
• ½ cup protein powder (vanilla or unflavored)
• ½ cup rolled oats (optional for texture)
• ½ cup Greek yogurt – protein boost + moisture
• 2 ripe bananas or ¾ cup applesauce
• 2 eggs
• ⅓ cup honey or maple syrup
• ¼ cup milk (any kind)
• ¼ cup oil or melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (optional)

Optional add-ins:

• Chocolate chips
• Blueberries
• Chopped nuts
• Peanut butter swirl

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Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
   Protein muffins still obey baking laws.
2. Prep muffin pan.
   Line or grease well. These can stick.
3. Mix wet ingredients.
   In a large bowl, mash bananas (if using), then mix in yogurt, eggs, honey, milk, oil, and vanilla.
4. Mix dry ingredients.
   In another bowl, combine flour, protein powder, oats, baking powder, baking soda, salt, and cinnamon.
5. Combine.
   Add dry to wet and stir gently. Do not overmix—protein powder already makes things denser.
6. Add extras.
   Fold in chocolate chips or berries.
7. Fill muffin cups.
   About ¾ full.
8. Bake 18–22 minutes.
   Toothpick test = clean or a few crumbs.
9. Cool before eating.
   Texture improves as they cool. Patience = better muffins.

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Common Mistakes to Avoid

• Using too much protein powder. More isn’t better—hello, rubber muffins.
• Overbaking. Protein recipes dry out fast.
• Skipping fat (oil/yogurt). That’s your moisture.
• Expecting cupcake texture. These are heartier by design.

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Alternatives & Substitutions

• Dairy-free? Use plant yogurt and milk.
• No bananas? Use applesauce.
• Gluten-free? Use a 1:1 GF flour blend.
• Want more protein? Add nuts or seeds instead of extra powder.
• Chocolate version? Add 2 tbsp cocoa powder and a splash more milk.

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FAQ

Do they taste like protein powder?
Not if you use a good one. Vanilla works best.

Can I freeze them?
Yes. Perfect grab-and-go snack.

Why are mine dry?
Too much protein powder or overbaked.

Best protein powder type?
Whey or plant blends both work. Avoid gritty ones.

Can I make mini muffins?
Yep—bake 10–12 minutes.

Good for kids?
Yes, just watch added protein amounts.

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Final Thoughts

Protein muffins are the ultimate balance: snack vibes + actual staying power. Make a batch, stash them in the fridge, and enjoy having a grab-and-go option that doesn’t leave you hungry 20 minutes later.

Look at you—baking and being practical. Legendary behavior. 💪🧁