High Protein Mixed Berry Muffins

Packed with flavor and nutrition, these High Protein Mixed Berry Muffins are the perfect combination of wholesome and delicious. Made with whole wheat flour, creamy Greek yogurt, and your favorite protein powder, these muffins offer a guilt-free treat that’s ideal for breakfast, snacks, or post-workout fuel. Bursting with juicy mixed berries in every bite, they strike the perfect balance between naturally sweet and satisfying. Quick and easy to whip up, these muffins take just 15 minutes of prep and deliver soft, fluffy results with a boost of protein in every serving. Whether you use fresh or frozen berries, these high-protein muffins are a fantastic make-ahead option that freezes beautifully, making them a convenient and nutritious choice any day of the week.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup whole wheat flour
• 1 cup protein powder (vanilla or unflavored)
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup Greek yogurt (plain, non-fat)
• 0.5 cup milk (almond or regular)
• 1 large egg
• 0.25 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1.5 cups mixed berries (fresh or frozen)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray.

Step 2

In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together the Greek yogurt, milk, egg, honey or maple syrup, and vanilla extract until smooth.

Step 4

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix as this can lead to denser muffins.

Step 5

Gently fold in the mixed berries until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	1147.5 grams (1147.5g)

Amount per serving	% Daily Value*
Calories	2008

Total Fat 24.30g	31%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 2.00g
Cholesterol 466mg	155%
Sodium 4045mg	176%
Total Carbohydrate 224.20g	82%
Dietary Fiber 36.80g	131%
Total Sugars 100.30g
Protein 238.30g	477%

Vitamin D 104IU	519%
Calcium 1352mg	104%
Iron 12mg	64%
Potassium 3030mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.6%

Protein: 46.1%

Carbs: 43.4%