Ingredients
- 2 cups rolled oats
- 1 scoop protein powder
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 cup Greek yogurt (or applesauce for dairy-free)
- 2 large eggs (or flax eggs for vegan option)
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Combine the rolled oats, protein powder, baking powder, and cinnamon in a large bowl and mix well.
- Whisk together the Greek yogurt, eggs, maple syrup, and vanilla extract in another bowl until smooth.
- Pour the wet ingredients into the dry mixture, combining gently until just mixed.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Allow them to cool in the tin for 5 minutes before transferring to a wire rack.
- Serve warm with a drizzle of honey or a pat of vegan butter.
Notes
Feel free to experiment with mix-ins like nuts or chocolate chips, and make sure to let the batter sit for a few minutes before baking for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian