Raspberry Protein Oatmeal Muffins Recipe
If you’re looking for a meal prep recipe that makes healthy snacks and breakfasts on the go simple, you’re going to love this raspberry protein oatmeal muffins recipe.
These muffins have no flour, refined sugar free, oil free, and are a delicious and healthy treat idea.
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Raspberry Protein Oatmeal Muffins
I knew I wanted to make oatmeal muffins with banana for added sweetness but I wanted a little bit of a tart flavor to balance it out, raspberries are perfect for this (plus we always have a ton thanks to it being our family’s favorite).
Fresh Raspberries vs Frozen Raspberries
I used frozen raspberries in this recipe. What I did was pop them in the microwave for 30 seconds to soften them up, but not long enough to make them mushy.
Fresh is always best for baking, but for the price of a few raspberries, I can get a large bag of frozen.
What makes this a protein muffin?
Protein muffins vary in how many grams of protein are included. This protein muffins recipe has 7 grams per muffin, thanks to the added protein powder, hemp seeds, and greek yogurt.
Every little bit adds up.
Most muffin recipes are only 2-3 grams of protein, depending on the recipe of course, so this is a nice added boost (especially for picky eaters who hate protein).
Can I Add Protein Powder to Baked Goods?
Yes! I always find that whey protein powder bakes so well but for this recipe, I used Blessed Protein Powder.
I have used both vanilla and vanilla chai, vanilla chai is my favorite.
Muffins or Oat Cups?
Honestly, this recipe can be interchanged for oat muffins or baked oatmeal cups.
They resemble more of a cup as they don’t rise high and mighty like a traditional muffin.
They’re dense, hearty, and delicious.
Are Oatmeal Muffins Healthy?
This particular recipe for oatmeal muffins is healthy, so no worries there.
1 muffin has roughly 149 calories, 20g carbohydrates, 7g protein, and 5g fat. It has has 3g of fiber and only 6 grams of sugar.
What does this mean? This muffin will not only keep you full but will also help stabilize your blood sugars, which prevents a crash and a loss of immediate energy.
How to Store Oat Muffins?
I’m often asked if these healthy oatmeal muffins should go in the fridge, and the answer is yes.
I have found when I store them on the counter they get soft and mushy after a day or two.
Store them in the fridge and this is avoided.
I simply pop them in a resealable bag and they don’t dry out.
How to Make Protein Muffins
This recipe is one of my favorites because of how little effort it requires. Simply dump the ingredients, stir the mixture, and bake.
No need to be finicky!
Ingredients needed
- banana
- eggs
- maple syrup
- unsweetened almond milk (any milk will do – dairy or dairy free)
- rolled oats
- almond flour
- vanilla protein powder or a vanilla chai flavor
- baking powder
- salt
- hemp seeds
- greek yogurt
- frozen raspberriesÂ
Hot tip: This cookie scoop lets me pour the same amount of batter into each tin and makes baking so much easier. I use the big one.
More Healthy Muffin Recipes
- Gluten Free Pumpkin Spice Muffins Recipe with Yogurt Icing
- Gluten Free Apple Muffins Recipe
- Whole30 Snack Ideas
- High Protein Blueberry Muffins Recipe
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Raspberry Protein Oatmeal Muffins
Equipment
Ingredients
- 1 banana mashed
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 2 cups rolled oats
- 1/2 cup almond flour
- 1/4 cup vanilla protein powder or a vanilla chai flavor
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons hemp seeds
- 2 tablespoons greek yogurt
- 1 1/2 cups frozen raspberries microwaved for 1 minutes, until soft (not mushy)
Instructions
- Preheat the oven to 350F.
- In bowl add the banana, eggs, syrup, and almond milk. Mix together.
- In a large bowl add the rest of the ingredients (except for the raspberries) and whisk together.
- Pour the wet ingredients into the dry ingredients and combine until no lumps from the flour.
- Add the raspberries and fold in gently, don't over mix as this can break down the raspberries.
- Line a muffin tin with silicone liners and scoop the batter into the cups evenly.
- Bake for 22-25 minutes. Let cool for 5 minutes before removing from the muffin tin.
Notes
Nutrition
These are delicious. I used a silicone baking tray and found they needed a little extra baking time. Such a great alternative when you need a healthy snack.
Unsure if these need to be refrigerated?
I put them in the fridge, as they tend to last a little longer 🙂 Good note on the silicone tray, thank you!