Totally Customizable Quarter Cup Protein Muffins

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Good morning!

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?!?

quarter cup muffins

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



  1. I love how customizable these are and quick to make! I’m planning on making a batch tonight and freezing them for on-the-go breakfast. Thanks so much!

  2. Love the simplicity of this recipe. I have some pea protein powder that has a very strong taste that I’d like to mask. Any ideas on how to do that? Maybe more vanilla?

  3. YESSSSS. So happy to have found this. I’ve been on a morning muffin kick lately! Just made some with coconut flour + oat flour + protein powder, but it’d be even more delicious with chocolatey chunks and almond milk like your’s suggested!

  4. Hey Tina!
    Do you think I could use peanut flour or coconut flour instead of the oat flour by chance? Maybe just less than 1/4 cup and add another egg or just egg whites?
    LOVE this “1/4 cup” protein recipe!!

  5. I made these with my toddler and the taste was good, but they were very, very dry. I would probably make them again but add in some additional moisture-applesauce, greek yogurt or coconut oil, maybe. They were very easy and quick to make, perfect for baking with a little one.

  6. This looks great! Do you give these to Quinn? I’ve been wanting higher protein breakfast for my little ones, but wasn’t sure if protein powder was okay for them.


    1. Yep, he’s had them before! 🙂 I really like the protein powder that we use (SFH) because it doesn’t have funny stuff in it, so we’re okay letting Qman have it from time-to-time. Plus, the kid definitely needs some extra protein in his diet. He barely eats!

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