Description
Gingerbread Protein Muffins offer a flavorful, healthy twist on a holiday favorite, packed with protein to keep you full. These muffins are simple enough for any beginner cook to master.
Ingredients
- 1 1/4 cups oat flour (or finely ground rolled oats)
- 1 scoop (about 30g) vanilla or unflavored protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup Greek yogurt
- 1/3 cup unsweetened applesauce
- 1/4 cup molasses
- 2 tbsp honey or maple syrup
- 2 tbsp melted coconut oil or neutral oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk oat flour, protein powder, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well-combined.
- In another bowl, beat eggs with Greek yogurt, applesauce, molasses, honey, oil, and vanilla until smooth.
- Add wet ingredients to dry and mix just until combined (do not overmix).
- Divide batter evenly among muffin cups (they will be fairly full).
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
- Add chopped nuts or mini chocolate chips before baking for extra flavor.
- Store in an airtight container up to 3 days, or freeze for a longer shelf life.
- These are mildly sweet as written—add extra honey for a sweeter muffin if preferred.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American