Protein Baked Oat Muffins

These soft, hearty oat muffins are packed with warm cinnamon spice and natural sweetness from maple syrup. Made with protein oats for a more filling, nourishing option, they’re perfect for a grab-and-go breakfast or a satisfying snack.

Yield: 12-16

Author: Kelli Bowman

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Protein Baked Oat Muffins

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These soft, hearty oat muffins are packed with warm cinnamon spice and natural sweetness from maple syrup. Made with protein oats for a more filling, nourishing option, they’re perfect for a grab-and-go breakfast or a satisfying snack.

Ingredients

• 3 cups protein oats*
• 1 teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• 2 eggs
• ½ cup maple syrup
• ¼ cup melted butter
• 2 ½ cups milk of choice
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees and prepare muffin tins (jumbo or regular).
2. In a bowl, add the eggs, maple syrup, melted butter, milk, and vanilla extract. Whisk well.
3. Add the oats, salt, cinnamon, nutmeg, and baking powder. Mix well until fully incorporated.
4. Scoop the batter into the muffin tins, filling each about ⅔ full. (This makes about 10 jumbo muffins.)
5. Bake for 30–35 minutes for jumbo muffins or 20–25 minutes for regular-sized muffins.
6. Remove from the oven, cool on a wire rack, and enjoy.

Notes

*I use Seven Sundays oats

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