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Oatmeal raisin protein muffins on a cooling rack

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.

Course Breakfast, Snack, Snack Breakfast
Cuisine American
Keyword protein muffins
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12 muffins
Calories 244 kcal

Ingredients

Dry Ingredients

Wet Ingredients

  • 1 1/4 cup Milk Any type of milk
  • 2/3 cup grass-fed butter Or regular butter / ghee / coconut oil
  • 2 eggs

Instructions

  1. Preheat oven to 350F

  2. Grease a 12-muffin muffin pan. Or use paper liners.

  3. 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.

  4. Wet Ingredients. Melt the grass-fed butter in the microwave, for 45 to 60 seconds, using a microwave-safe bowl or measuring cup. Incorporate the 2 eggs and milk, stir until smooth.

  5. 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.

  6. Gently fold in the raisins. Again, do not over-stir.

  7. Pour the Batter, evenly into the muffin pan. This should make 12 muffins.

  8. 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.

  9. Cool Down. Place the muffins on a cooling rack and allow to cool down for several minutes before eating or storing.

  10. 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.

Recipe Notes

*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.

Nutrition Facts
Oatmeal Raisin Protein Muffins
Amount Per Serving (1 muffin)
Calories 244 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 48mg16%
Sodium 127mg6%
Potassium 299mg9%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 7g8%
Protein 8g16%
Vitamin A 355IU7%
Vitamin C 0.5mg1%
Calcium 109mg11%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.