High Protein High Fiber Muffins
These high protein, high fiber muffins are a nutritious and delicious snack or breakfast option. Packed with oats, protein powder, and flaxseed, they provide sustained energy and keep you full longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups rolled oats
1/2 cup vanilla whey protein powder
1/2 cup whole wheat flour
1/4 cup ground flaxseed
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsweetened almond milk
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1/2 cup grated carrot
1/4 cup chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, combine the rolled oats, vanilla whey protein powder, whole wheat flour, ground flaxseed, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir until well mixed.
In a separate medium bowl, whisk together the almond milk, eggs, applesauce, Greek yogurt, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the grated carrot and chopped walnuts evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.