Description
Delicious and healthy protein pancake muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- Optional: 1/4 cup berries or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the applesauce, milk, Greek yogurt, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- If using, gently fold in the berries or chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter muffin, you can add 1-2 tablespoons of honey or maple syrup to the wet ingredients.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can also freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: protein pancake muffins, healthy breakfast, protein muffins, easy muffins, whole wheat muffins