Your holiday morning(s) just got that much better now that you’ve found this Gingerbread Protein Muffins recipe! These muffins pack all the right seasonal flavors, are delicious, easy to make, and great for almost any diet!
For this recipe you’re going to need a blender or food processor, a mixing bowl for your dry ingredients, a mixing bowl for your wet ingredients, and a pan to make your muffins in. If you don’t have a blender or food processor, here’s a link to the food processor I use and recommend.
Now start by making some homemade oat flour. All you need to do to do this is add 2 cups (or however many you need) of rolled oats into either your blender or food processor and blend or process them until they look like flour. Easy, right?
Add that oat flour into your dry ingredients bowl followed by 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground allspice, 3/4 teaspoon of ground ginger, 1/4 teaspoon of salt, 1 1/2 teaspoons of baking powder, 1/2 cup of your choice sweetener, 5 teaspoons of light brown sugar, and 3 scoops of a vanilla protein powder.
Mix all of those dry ingredients together.
Add into your wet ingredients bowl 2 large whole eggs, 1/2 cup of unsweetened vanilla milk substitute, 1/4 cup of sugar free syrup, 1/2 cup of unsweetened apple sauce, 1 teaspoon of vanilla extract, and 4 tablespoons of molasses.
Mix all of those wet ingredients together.
Slowly mix your wet ingredients into your dry ingredients until everything for your gingerbread protein muffins mix is well incorporated. You can optionally use a hand mixer to speed this step up!
Take out your muffin pan, coat it with some non-stick cooking spray, and pour your muffin mix in. You’ll want to fill each spot around 3/4 of the way full to accommodate some rising.
Pro tip? Use whatever muffin pan you want. Make jumbo, regular, or mini muffins to suit your macro needs!
Before the oven you can also top or add into them some ground cinnamon, nuts, chocolate or white chocolate chips, seasonal sprinkles, and so on.
Put them into the oven on 350F/176C for around 10-15 minutes. Keep in mind that depending on the size of your gingerbread protein muffins that your cooking times may change.
Remove your muffins from the oven, let them cool, and optionally top them.
Add even more protein to the recipe by topping these with our High Protein Frosting recipe!
Gingerbread Protein Muffins
What We Used
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- 2 Cups Rolled Oats
- ½ Cup Sweetener
- 5 Teaspoons Light Brown Sugar
- 3 Scoops Protein Powder - Vanilla
- ¼ Teaspoon Salt
- 1 ½ Teaspoons Baking Powder
- 1 ½ Teaspoons Ground Cinnamon
- ¾ Teaspoon Ground Ginger
- ½ Teaspoon Ground Allspice
- 2 Large Whole Eggs
- 4 Ounces Milk Substitute - or Milk
- 1 Teaspoon Vanilla Extract
- ½ Cup Unsweetened Apple Sauce
- 4 Tablespoons Molasses
- ¼ Cup Syrup - Sugar Free
- Take out a blender or food processor and blend your Rolled Oats until they look like flour
- Add all of your dry ingredients into a large bowl
- Mix them together
- Add all of your wet ingredients into a separate bowl
- Mix them together
- Slowly mix your wet ingredients into your dry ingredients
- Take out a muffin pan, coat it with non-stick cooking spray, and pour your mix into each muffin spot almost all the way to the top
- Top with Ground Cinnamon and anything else you want
- Bake on 350F/176C for 10-15 minutes
- Calories: 1536
- Fat: 24g
- Saturated Fat: 4g
- Sodium: 855mg
- Carbs: 217g
- Fiber: 21g
- Sugar: 94g
- Protein: 113g
I just wanted to say that these muffins are amazing. I have my second batch in the oven now!