I love these healthy Oatmeal Raisin Protein Muffins so bad! Moist and tender, high-protein, naturally sweetened with dates, easy to make and 100% gluten-free, these might become your go-to breakfast or snack!
I don’t know of a more perfect way to start my day than with two breakfast protein muffins and a tall cup of coffee.
My mornings are usually pretty busy, and these are real life savers. It’s probably why I have made so many protein muffin versions lately.
They are just so handy!
These were so moist and tender… Simply reheat them for 15-20 seconds in the microwave, add a little bit butter and boom, you’re in heaven. Seriously.
How to Make Oatmeal Raisin Protein Muffins
- First, preheat oven to 350F
- Then grease a 12-muffin muffin pan. (Or use paper liners, your choice!)
- Start by blending the oats with the dates in a high-velocity blender for 45 seconds, or until you are left with fine flour. Transfer the flour to a large mixing bowl, add the rest of the dry ingredients, except for raisins, stir well.
- Melt butter in the microwave (I used a glass measuring cup) for 45 seconds to a minute. Add in the rest of the wet ingredients and stir well.
- Make a well in the middle of the dry ingredients. Pour the wet ingredients in and fold gently.
- Fold in the raisins.
- Pour the batter evenly into the muffin tins. It should make 12 muffins.
- Transfer to the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Start checking the muffins at the 18 minutes mark. Every oven is different!
- Place the muffins on a cooling rack to cool down before eating or storing.
- Store at room temperature in a sealed container for up to 3-4 days or in the fridge for up to a week. Will last up to 3 months in the freezer.
Does Cooking Protein Powder Ruin it?
Short answer: Not really. According to research, heating protein powder, like any type of protein, will change its structure but not destroy it and your body will still be able to digest and process it just fine. (Like any other protein source) Source
What Can I Use Instead of Protein Powder?
Whey protein powder can be replaced with oatmeal flour. Simply use 1/3 cup oatmeal flour for every 1 cup protein powder.
Can I Use Almond Flour Instead of Protein Powder?
I do not advise it, as almond flour will not absorb moisture the same way whey protein powder does. My advice here would be to stick to oat flour if you really want to skip whey protein powder.
Can I Use Plant-Based (Vegan) Protein Powder Instead of Whey?
Plant-based protein powder will absorb much more moisture than regular whey. If you want to do so, you will have to use between 1/4 to 1/3 of the amount of whey used, or you will end up with very hard/dry baked goods. Please note that I haven’t tried it for this particular recipe and that I am stating this guideline as a general rule. Do so at your own risk.
More Muffin Recipes:
- Apple Protein Muffins
- Banana Nut Protein Muffins
- Double Chocolate Protein Muffins
- Carrot Cake Protein Muffins
- Lemon Blueberry Protein Muffins
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Oatmeal Raisin Protein Muffins
These oatmeal raisin protein muffins are moist, tender and so tasty. Made with oatmeal, grass-fed butter and naturally sweetened with dates, this might become your go-to post-workout snack or breakfast.
- 2 cups rolled oats Bob’s Red Mill Gluten-Free
- 3/4 cup dates
- 1 cup whey protein powder Vanilla flavored
- 1 tsp baking powder
- 1 tsp powdered cinnamon
- 3/4 cup raisins Corinth
- 1 1/4 cup Milk Any type of milk
- 2/3 cup grass-fed butter Or regular butter / ghee / coconut oil
Preheat oven to 350F
Grease a 12-muffin muffin pan. Or use paper liners.
Process the rolled oats and dates. Using a high-velocity blender (preferably) like the Vitamix, or a food processor, process the rolled oats and dates into a fine flour. It took 45 seconds using my Vitamix at full speed. This process will be longer if using a regular food processor. Transfer the contents of your blender to a large mixing bowl and stir in whey protein powder, baking powder, and powdered cinnamon.
Wet Ingredients. Melt the grass-fed butter in the microwave, for 45 to 60 seconds, using a microwave-safe bowl or measuring cup. Stir in the 2 eggs and milk until smooth.
Mixing the wet ingredients into the dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Gently fold until just incorporated. Do NOT over-stir. Between 12 to 15 times should be enough.
Gently fold in the raisins. Again, do not over-stir.
Pour the Batter, evenly into the muffin pan. This should make 12 muffins.
Bake. Transfer to the oven and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Start checking your muffins at the 18-minute mark.
Cool Down. Place the muffins on a cooling rack and allow to cool down for several minutes before eating or storing.
Store at room temperature in a sealed container for up to 3-4 days or in the fridge for up to a week. Up to 3 months in the freezer.
*As stated above, replacing whey with plant-based protein powder is not recommended. If you would still like to do so, use between 1/4 to 1/3 cup vegan protein powder to replace 1 cup whey. Please note that I have not tried this myself for this recipe, do so at your own risk.