Protein Muffins Healthy (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 ripe banana, around 100 grams (3.5 oz)
02 - 80 ml (⅓ cup) honey or maple syrup
03 - 1 large egg
04 - 180 grams (⅔ cup) plain Greek yogurt
05 - 1 teaspoon vanilla extract
06 - 45 to 80 ml (3 tablespoons to ⅓ cup) milk of choice

→ Dry Ingredients

07 - 150 grams (1 ½ cups) oat flour or other flour you like
08 - 2 teaspoons baking powder
09 - 50 grams (½ cup) protein powder
10 - 50 grams (¼ cup) very dark chocolate chips, and extra for the tops
11 - A small pinch (⅙ teaspoon) of salt

# Instructions:

01 - Turn your oven on to 180°C (350°F). Lightly grease some paper muffin liners and set them in a tin to keep them steady.
02 - Smash the banana in a big mixing bowl until smooth. Stir in yogurt, egg, syrup, vanilla, and just a little salt. Blend everything until itʼs all combined and silky.
03 - Add protein powder, baking powder, and oat flour into the wet mixture. Slowly pour in milk, starting with about 3 tablespoons, as you mix. Add more milk until the batter looks right—thicker powders like casein or vegan blends might need that extra liquid.
04 - Stir in the chocolate pieces carefully so theyʼre spread through the batter evenly.
05 - Spoon the batter into your muffin liners, filling each one about ⅔ of the way. Add some extra chocolate chips on top if you like.
06 - Pop the tray in the oven for 20 to 25 minutes. Pull them out once a toothpick stuck in the middle comes out clean. Donʼt let them cook too long—they might dry out.
07 - Move the muffins to a rack and let them rest for 15 minutes. Then theyʼre ready to enjoy.

# Notes:

01 - These muffins are free from oil, refined sugar, and gluten (if certified gluten-free oat flour is used), making them a nice lighter option.
02 - Vanilla-flavored vegan protein powder works best, but casein or a blend of whey and casein can also be used. Straight whey powder might make them a bit dry.
03 - Liquid amounts needed depend on your protein powder. Vegan or casein types usually need more (up to 80 ml or ⅓ cup), while whey might only take about 45 ml or 3 tablespoons.
04 - Store the muffins in an airtight container for up to four days at room temp, a week in the fridge, or three months in the freezer.

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