Let’s kick-off the day with a delicious breakfast in the form of a protein-packed muffin that couldn’t be easier to make! Each muffin has 12+ grams of protein! How’s that for a hearty muffin?!?
Just grab your 1/4 cup measuring cup, mix up the ingredients below, and then pop the batter in the oven. Simple as that! The best part about these muffins though is that they’re totally customizeable based on your taste preferences. The “base” recipe works with just about any favorite mix-ins– everything from dried cranberries and dark chocolate chips to shredded coconut and chopped walnuts. Anything goes!
These muffins also travel really well, so they’re perfect if you’re on-the-go and need a quick and easy breakfast or snack. Enjoy!
- 1/4 cup oat (or all-purpose) flour
- 1/4 cup creamy almond butter
- 1/4 cup protein powder (I used SFH vanilla)
- 1/4 cup unsweetened almond milk
- 1/4 cup your favorite ingredients (i.e. dried cranberries, cocoa nibs, shredded coconut)
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
Directions: Preheat oven to 350 degrees F. Combine ingredients in a large mixing bowl until smooth. Line muffin tin with paper liners, coat with non-stick cooking spray, or use a silicone muffin pan. Evenly pour batter into four cups. Bake for 20-25 minutes. Allow to cool before serving. Store in an airtight container for up to a week.
Makes 4 muffins
Macros (for basic recipe, not including 1/4 cup of favorite ingredients): P 12 C 13 F 11