Recipe: Blueberry-Vanilla Oatmeal Protein Muffins (2024)

FAQs

Why are my protein muffins dry? ›

There are a few reasons why protein muffins might be dry. You may be overbaking them, using too much protein powder, or not adding enough moist ingredients. Try reducing the baking time, adjusting the protein powder amount, or adding ingredients like yogurt or applesauce.

115 calories per muffin compared to a store bought 400+ calorie muffin! Blueberry protein muffins are high in protein, low in fat but feel like you're eating dessert. Quick, easy breakfast you can make and eat all week long.

The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins.

Too little fat will result in dry, less tender muffins. Carefully cut on lines found on the butter/margarine stick wrapper. Or, pack it into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

banana bread muffin mix 1 ripe banana 1/2-1 serving vanilla protein powder dark chocolate chips add the necessary ingredients labeled on the box. add protein, mashed banana and chocolate chip to the mix! bake at 350° for 15 mins.

It takes a little bit of work to hydrate the protein powder, so it should be mixed in with the wet ingredients. Because protein powder is denser than usual baking flours, you will likely need to increase the chemical leaveners (baking powder, baking soda) in your recipe.

The average coffee shop blueberry muffin is hardly what you'd call a health food: It's got almost 470 calories—nearly double what you'd get from a chocolate frosted donut—and most of those calories come from refined carbohydrates, primarily white flour and sugar.

Healthful liquid plant oils—canola, corn, sunflower, extra virgin olive oil, and others—help keep whole-grain muffins moist and are a better choice than melted butter or shortening. When substituting liquid vegetable oil for butter, use 25 percent less oil (since butter contains water).

What should be avoided in making muffins? ›

The batter is thick. This prevents the blueberries from sinking and allows the muffins to bake up tall and beautiful. Greek yogurt is used to give the muffins the most tender, delicate texture. The largest, plumpest blueberries burst inside the muffins as they bake.

Always use a moisturiser when making protein pancakes or baking protein cakes or muffins. A moisturiser is an ingredient that will 'weigh down' your protein powder and add moisture to your food. You need a moisturiser when you're cooking with whey and casein (otherwise will food will come out dry and rubbery).

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

Trouble-shooting dry protein balls—Note that different protein powders will react differently when added to the mixture since some are drier than others. If the protein ball mixture becomes too dry, add a little nut milk.

Baking with protein is very different to normal baking, especially baking with whey protein powder because it causes the baked items to become dry if not counteracted with other ingredients.