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–+ servings

Protein Pancake Muffins

Deliciously fluffy protein pancake muffins that are perfect for a quick breakfast or snack. Packed with protein and made with wholesome ingredients, these muffins are a healthy twist on traditional pancakes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup Oats Blended into a flour consistency
  • 1 cup Protein Powder Vanilla or unflavored
  • 2 teaspoon Baking Powder Ensure it's fresh for proper rising
  • ½ teaspoon Salt Enhances flavor
  • 1 teaspoon Cinnamon Optional for added flavor
Wet Ingredients
  • 2 large Eggs Room temperature for better mixing
  • 1 cup Milk Dairy or non-dairy alternatives work
  • ¼ cup Greek Yogurt Adds moisture and protein
  • 2 tablespoon Honey Or maple syrup for sweetness
  • 1 teaspoon Vanilla Extract Enhances flavor
Optional Add-ins
  • ½ cup Blueberries Fresh or frozen
  • ½ cup Chopped Nuts Walnuts or almonds for crunch

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures even cooking for your muffins.
  2. Grease a muffin tin or line it with muffin liners to prevent sticking.
Mix Dry Ingredients
  1. In a large mixing bowl, combine the blended oats, protein powder, baking powder, salt, and cinnamon. Whisk together until evenly mixed.
Mix Wet Ingredients
  1. In another bowl, whisk together the eggs, milk, Greek yogurt, honey, and vanilla extract until smooth. This helps to incorporate air, making the muffins fluffy.
Combine Ingredients
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
  2. If using, gently fold in the blueberries and/or chopped nuts.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. This allows room for rising.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
  2. Enjoy warm or store in an airtight container for up to 5 days.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

These muffins are versatile; feel free to add your favorite mix-ins like chocolate chips or banana slices for extra flavor. They can also be frozen for later use.

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