Go Back

Vanilla Raspberry High Protein Blender Muffins

Servings 12
Print Recipe Pin Recipe

Ingredients
  

  • 2 eggs
  • 2 tbsp avocado oil
  • ¾ cup plain 2% Greek yogurt
  • 1 cup milk
  • ¼ cup honey increase to ½ cup if you like sweeter muffins
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • 2½ cups quick oats
  • ⅔ cup RNWY vanilla Complete Protein
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp chia seeds
  • 6 oz fresh raspberries

Instructions
 

  • Preheat oven to 350℉.
  • Grab your high-powered blender. Add all ingredients, in order, except raspberries.
  • Blend well.
  • Stir in raspberries, reserving 12 for the muffin tops, if desired. The raspberries will break up when stirring. This is okay!
  • Grease a 12-cup muffin pan. Divide batter equally between muffins. Top each with one raspberry.
  • Bake for 24 - 26 minutes or until a toothpick inserted comes out clean and the tops are golden brown.
  • Remove from muffin pan and allow to cool on a rack. Enjoy immediately or store in the refrigerator or freezer.

Notes

Nutrition Facts:
1 muffin: 150 kcal | 5 g fat | 16 g carb | 3 g fiber | 10 g protein
How to Use:
Athletes: This is the perfect snack between meals. You can also make a bowl with two muffins + more Greek yogurt + fruit + drizzle of honey to make it a meal. 
Healthy Eating: Also a great, balanced snack to get you to your next meal without being famished.
Kids: My kids loved these. They will be a rotation for them at breakfast, along with some kefir and fruit. 
Other Thoughts:
  • If you do not have RNWY Complete Protein, you can purchase it at your local Whole Foods online at rnwy.life/products/complete-protein. 
  • If you want to use your own vanilla protein powder, aim to include 50 g protein from your powder. You may need to use a little less liquid if it is a whey protein powder, but I have not tried it. 
  • These muffins are mildly sweet. If you prefer sweeter muffins, increase honey to ½ cup in your muffins and/or top with a little honey when eating.