High Protein High Fiber Muffins
Delicious and nutritious high protein, high fiber muffins perfect for a healthy snack or breakfast on the go. These muffins are packed with protein from Greek yogurt and eggs, and fiber from whole wheat flour, oats, and flaxseed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1/4 cup ground flaxseed
1/4 cup whey protein powder (vanilla or unflavored)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup brown sugar, packed
2 large eggs
1 cup plain Greek yogurt
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup milk (dairy or plant-based)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the whole wheat flour, rolled oats, ground flaxseed, whey protein powder, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, beat the eggs. Add the brown sugar, Greek yogurt, applesauce, vegetable oil, vanilla extract, and milk. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
If using, fold in the chopped walnuts gently.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake 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 pan for 5 minutes. Then transfer to a wire rack to cool completely.