Ingredients
1⅓ cups all-purpose flour
½ cup rolled oats (blended)
1 cup brown sugar
¾ cup milk
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 cup chocolate chips (70% cacao)
1½ cups protein powder (vanilla-flavored)
¼ cup butter, softened
Instructions
Preheat oven to 375°F (190°C)
Line 12-cup muffin tin with paper liners
Combine flour, oats, baking soda, salt, and protein powder in a large bowl
In a separate bowl, mix butter and brown sugar until creamy
Beat in eggs one at a time
Stir in milk and vanilla
Gradually mix dry ingredients into wet until just combined
Fold in chocolate chips
Divide batter evenly into prepared muffin tin
Bake 18-20 minutes until golden and a toothpick inserted shows crumbs with few moist bits
Cool 5 minutes before removing to a wire rack
Notes
Blending rolled oats makes mixing easier
Use dairy-free milk for vegetarian version
Store in airtight container at room temperature up to 3 days or freeze for 2 months
Microwave 10-15 seconds for optimal texture
Increase oats/private powder ratio for denser texture
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg