10-Minute Meal Prep Breakfast Protein Muffins: Quick & Healthy Recipe

Introduction

These 10-minute meal prep breakfast protein muffins are a quick and healthy way to start your day. Packed with vanilla protein powder and simple ingredients, they make a perfect grab-and-go option for busy mornings.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup vanilla protein powder
• 0.25 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 large egg
• 1 cup milk
• 0.25 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to ensure easy removal.
2. Step 2: In a large mixing bowl, whisk together the flour, vanilla protein powder, sugar, baking powder, and salt until well combined with no lumps.
3. Step 3: In a separate bowl, lightly beat the egg, then whisk in the milk, vegetable oil, and vanilla extract until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; a few streaks of flour are okay to keep the muffins tender.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Step 6: Bake for 18-22 minutes, or until a wooden skewer inserted into a muffin comes out clean and muffin tops are golden brown and springy.
7. Step 7: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to prevent sogginess.

Tips & Variations

• For extra flavor and texture, add ¼ cup chopped nuts or fresh berries to the batter before baking.
• Use almond flour instead of all-purpose flour for a gluten-free version, adjusting liquid slightly.
• Replace vanilla protein powder with chocolate or unflavored protein powder to vary taste.
• To keep muffins moist, avoid overmixing the batter and do not overbake.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, microwave for 15-20 seconds or warm in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute dairy milk with plant-based alternatives like almond, soy, or oat milk without affecting the recipe significantly.

Can these muffins be frozen?

Absolutely. Freeze cooled muffins in a sealed container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before eating.

10-Minute Meal Prep Breakfast Protein Muffins: Quick & Healthy Recipe

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★★★★★

4.7 from 66 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Low Fat

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Description

These 10-Minute Meal Prep Breakfast Protein Muffins are a quick, healthy, and delicious way to start your day. Packed with protein and simple ingredients, they are perfect for busy mornings and meal prepping. With a soft texture and subtle vanilla flavor, these muffins provide a balanced breakfast that keeps you energized.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup vanilla protein powder
• 0.25 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup milk
• 0.25 cup vegetable oil
• 1 teaspoon vanilla extract

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Instructions

1. Prepare Your Oven and Muffin Tin: Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to ensure easy removal of the muffins.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, vanilla protein powder, granulated sugar, baking powder, and salt. Mix well to distribute ingredients evenly without lumps.
3. Mix Wet Ingredients: In a separate medium bowl, lightly beat the large egg. Then whisk in the milk, vegetable oil, and vanilla extract until fully combined and smooth.
4. Gently Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Stir gently with a spatula until just combined; some streaks of flour are okay to keep the muffins tender. Avoid overmixing.
5. Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full for consistent muffin size.
6. Bake to Perfection: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown and spring back when lightly pressed.
7. Cool and Enjoy: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely to prevent sogginess before serving.

Notes

• For best texture, do not overmix the batter.
• You can substitute dairy milk with almond or oat milk for a dairy-free option.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Add-ins like blueberries or chocolate chips can be folded in with the dry ingredients for variety.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: protein muffins, breakfast muffins, healthy muffins, quick breakfast, meal prep muffins, protein-packed breakfast, easy muffin recipe