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High Protein Oats Snack: Oat and Whey Protein Muffins Recipe

Name: High Protein Oats Snack: Oat and Whey Protein Muffins Recipe
Total time: 40 min
Yield: 85 g
Ingredients: old-fashioned oats 1 cup; vanilla whey protein powder 1 cup; baking powder 1.5 tsp; ripe banana 1 pieces; unsweetened almond milk 3 oz; large eggs 2 pieces; maple syrup 2 tbsp; cinnamon 0.5 tsp; vanilla extract 1 tsp; salt 0.25 tsp

Baked oat muffins with whey protein taste like a real muffin but actually deliver meaningful protein. Snack without the guilt, fuel without the crash.

Cook 40 min Difficulty EASY 210 kcal

#high protein #diabetic friendly #vegetarian #bariatric friendly

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Ingredients

Main ingredients

old-fashioned oats 1 cup
vanilla whey protein powder 1 cup
baking powder 1.5 tsp
ripe banana 1 pieces
unsweetened almond milk 3 oz
large eggs 2 pieces

Seasonings/Sauce

maple syrup 2 tbsp
cinnamon 0.5 tsp
vanilla extract 1 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 25 g 47%

Protein 17 g 32%

Fat 6 g 21%

Serving size 85g

Cooking steps

1

Preheat the oven to 350°F and line a muffin tin with paper liners.
2

In a mixing bowl, combine the oats, whey protein powder, baking powder, cinnamon, and salt, stirring thoroughly to distribute dry ingredients evenly.
3

Mash the ripe banana and whisk together with eggs, almond milk, maple syrup, and vanilla extract until smooth for moist texture.
4

Add the wet mixture to the dry mixture, stirring gently until just combined; avoid over-mixing to retain muffin fluffiness.
5

Divide the batter evenly among the muffin cups, filling each about 2/3 full, then bake for 18–20 minutes until tops are golden and a toothpick inserted comes out clean.
6

Let muffins cool in the tin for 5 minutes to set structure, then transfer to a wire rack to finish cooling completely before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredients are old-fashioned oats and vanilla whey protein powder. The oats provide the muffin’s structure and hearty texture, while whey protein delivers a meaningful protein boost that distinguishes these muffins from traditional snacks.

Q. How do I ensure the muffins stay moist and don't turn out dry?

It's crucial to mash the banana well and mix the wet ingredients thoroughly before combining with the dry mixture. Also, avoid over-mixing once the batter is together, and bake for 18–20 minutes, checking for doneness with a toothpick to prevent overbaking.

Q. What steps guarantee a fluffy muffin texture?

Use baking powder for leavening and fill the muffin cups only two-thirds full. Letting the muffins rest for 5 minutes before transferring them maintains their structure. Gentle mixing of the batter and not overfilling or overbaking helps preserve a fluffy texture.

Q. How much protein, carbs, and fat are there per serving?

Each muffin contains 17g protein, 25g carbohydrates, and 6g fat per 85g serving. Relative to total calories, protein makes up 32%, carbs 47%, and fat 21%, offering a balanced, high-protein snack.

Q. Is this recipe vegetarian and suitable for diabetic-friendly or bariatric diets?

Yes. All ingredients are plant-derived or dairy-based with no meat. The carb and calorie content (25g carbs, 210 kcal per serving) is moderate, making this snack suitable for diabetic-friendly and bariatric diets, provided portion control is observed.

High Protein Oats Snack: Oat and Whey Protein Muffins Recipe

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