I’m pretty sure I’m not the only person who struggles with trying to eat a healthy breakfast – or just plain finding time to prepare one. My mornings are just so busy I consider it a win if I leave the house fully clothed with hair and makeup done. Bonus points if I don’t forget my lunch. (Extra bonus points if my toddler doesn’t have food on her shirt.)
Studies show that people who eat breakfast are more likely to successfully keep their weight off or lose weight than those who don’t. That’s why I LOVE protein breakfast muffins. They’re pretty much grab and go and they have 11g of protein per cup!
Protein Breakfast Muffins
Prep time: 10 minutes
Total time: 30 minutes
Makes: 12 cups
Serving size: 2 cups
3 cups rolled oats (gluten-free if necessary)
- 3 scoops protein powder (about 29 grams each)*
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup plain 0% greek yogurt
- 2 T coconut oil, melted
- 1/4 cup honey
- 1 cup unsweetened almond milk
- 2 T hemp seeds
- toppings: chocolate chips, blueberries, peanut butter etc…
- Preheat oven to 350 degrees F.
- In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.
- In a separate bowl combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey and almond milk.
- Add wet ingredients to dry and stir to combine.
- Grease a muffin pan very well with coconut oil.
- Divide batter evenly among muffin tin.
- Stir in toppings of choice into each one.**
- Sprinkle hemp seeds evenly across cups.
- Bake for 15-20 minutes (mine took 18 minutes).
- Let cool for 20 minutes before removing to cool completely.
- Store in an airtight container on the counter for up to 5 days.
- *These freeze well. I take two out in the morning and microwave it for 20-30 seconds.
*I use Optimum Nutrition 100% Whey Gold Standard in either ‘Cake Batter’ or ‘Vanilla’ (but they have LOTS of other flavors if you aren’t a fan of those two).