Protein Mixed Berry Muffin Tops (Print)

Protein-packed muffin tops bursting with berries—ideal for a quick breakfast or satisfying snack.

# Ingredients:

→ Dry Ingredients

01 - 1 cup whole wheat flour
02 - 1/2 cup rolled oats
03 - 1 scoop vanilla whey protein powder (about 30 grams)
04 - 1/2 cup coconut sugar or light brown sugar
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup unsweetened applesauce
10 - 1/3 cup Greek yogurt
11 - 1/4 cup milk (dairy or plant-based)
12 - 1 teaspoon vanilla extract

→ Add-ins

13 - 1 cup mixed berries (fresh or frozen; blueberries, raspberries, blackberries, strawberries, chopped if large)

# Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together whole wheat flour, rolled oats, protein powder, sugar, baking powder, baking soda, and salt.
03 - Whisk eggs, applesauce, Greek yogurt, milk, and vanilla extract in a separate bowl until smooth.
04 - Pour the wet ingredients into the dry ingredients and mix gently until just incorporated. Avoid overmixing.
05 - Gently fold mixed berries into the batter.
06 - Scoop 1/4 cup mounds of batter onto the prepared baking sheet, leaving at least 2 inches between each.
07 - Bake for 13 to 15 minutes until muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
08 - Allow muffin tops to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Pro Tips:

01 -
  • Uses everyday ingredients you probably have on hand
  • Ready in a half hour start to finish
  • Protein-rich and filling for breakfast or snacks
  • Easy to adapt for different dietary preferences
  • Kids and adults both love the soft texture and burst of berries
02 -
  • Naturally high in protein and simple carbohydrates for steady energy
  • Kid friendly and easy to pack for school or work
  • Stays fresh and soft for several days in an airtight container
03 -
  • Always use parchment paper since muffin tops can stick to metal trays easily
  • Room temperature ingredients blend more smoothly and make for a fluffier result
  • Do not skip folding berries in by hand this keeps the batter tender and berries whole
  • Try adding a light sprinkle of turbinado sugar before baking for bakery style sparkle

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