These Viral Protein Muffins are soft, fluffy, and taste like they came straight from a bakery — but they’re packed with protein and perfect for breakfast, snacks, or meal prep. No guilt, no weird texture, just cozy muffins that keep you full.
Servings & Timing
Makes: 6–8 muffins
Prep Time: 5 minutes
Bake Time: 18–22 minutes
Total Time: ~25 minutes
Ingredients List
- 1 cup protein muffin mix or oat flour
- 1 scoop vanilla protein powder
- ½ cup Greek yogurt or skyr
- 1 large egg
- ¼ cup milk (any kind)
- 1–2 tbsp honey or maple syrup (to taste)
- 1 tsp baking powder
- Chocolate chips (optional but highly recommended)
Instructions
1. Preheat
Preheat oven to 350°F (175°C).
Line a muffin pan with liners or lightly grease.
2. Mix the Batter
In a bowl, combine:
- Protein mix / oat flour
- Protein powder
- Greek yogurt
- Egg
- Milk
- Sweetener
- Baking powder
Mix until smooth and thick.
3. Add Chocolate Chips
Fold in chocolate chips gently.
4. Fill & Bake
Divide batter evenly between muffin cups (¾ full).
Bake for 18–22 minutes, until tops are set and lightly golden.
5. Cool
Let muffins cool 5 minutes — they firm up and get even fluffier.
Nutrition (Approximate, Per Muffin)
- Calories: ~140–170
- Protein: ~10–14g
- Carbs: ~12–18g
- Fat: ~4–6g
(Macros vary based on protein powder and mix used.)
Why These Go Viral
- Bakery-style fluff (not dense or rubbery)
- High protein without tasting “protein-y”
- One bowl, no mixer
- Perfect for grab-and-go mornings
- Kid-approved + adult-approved
Tips for Extra Fluff
- Don’t overmix — stir just until combined
- Use full-fat Greek yogurt for best texture
- Let batter rest 2 minutes before baking
- Cool slightly before eating (texture improves!)
Variations
- Blueberry Muffins: Swap chips for blueberries
- Chocolate Lovers: Use chocolate protein powder
- Lemon Muffins: Add lemon zest + white chocolate
- Low Sugar: Use sugar-free syrup or monk fruit
Storage & Meal Prep
Reheat: 10–15 seconds in microwave
Room temp: 1 day
Fridge: Up to 4 days
Freezer: Up to 2 months
