Berry Oatmeal Protein Muffins
Whip up these gluten-free Berry Oatmeal Protein Muffins made with simple, nourishing ingredients. Perfect for meal prep, breakfast, or a post-workout snack!
Servings 6 muffins
Ingredients
- 1 ½ cups gluten-free protein oats I used @bobsredmill
- 1/3 cup vanilla protein powder Ritual is one of my go-to’s
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup unsweetened almond milk
- 1 large egg
- 2 tablespoons maple syrup or raw honey
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter optional
- 1 cup fresh or frozen mixed berries
Instructions
- Preheat the oven to 350°F. Grease or line a muffin tin.
- In a large bowl, combine oats, protein powder, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together almond milk, egg, maple syrup, vanilla extract, and almond butter.
- Pour the wet mixture into the dry and stir until combined. Gently fold in the berries.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 25-27 minutes, until golden and set in the center.
- Let cool before removing from the tin. Store in the fridge or freeze for later. Enjoy!
Notes
Easy Swaps & Substitutions
- Milk: Swap almond milk with oat, coconut, or regular dairy milk.
- Sweetener: Use honey instead of maple syrup.
- Nut butter: Sub almond butter for peanut butter—or skip it entirely.
- Fruit: Don’t have mixed berries? Try chopped apples, bananas, or dark chocolate chips.
- Vegan option: Use a flax egg + plant-based protein powder.
- Greek yogurt: Use ½ cup in place of 1/3 cup protein powder; reduce almond milk slightly.
- Cottage cheese (blended): Same as Greek yogurt—use ½ cup and reduce milk a bit.
- Liquid egg whites: Add ¼–⅓ cup and slightly reduce almond milk.
- Almond flour or oat flour: Use a 1:1 ratio to replace protein powder.
- Extra oats: Add an additional ¼ cup oats in place of protein powder.