With 7g protein and 3g fibre, these protein muffins are great to keep in the freezer for a quick, healthy, and filling breakfast! Makes 60 muffins.
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As a kid we always had muffins in the freezer, ready to defrost for a quick breakfast. It only occurred to me the other day that this was a form of “batch cooking”… or batch baking, rather. Yeah, my mom was the original mealprepper, 30 years ahead of her time. #mymomiscoolerthanyourmom
I pretty much always double a muffin recipe. If I’m going to take the time to bake muffins, I’m going to take Just a little bit more time so that they don’t run out as soon as the boy and husband see them! This is one of my tips in my Meal Planning Hacks E-book: when you’re cooking, make a double batch and freezer the extras!
I had a big bunch of bananas that needed to be turned into baking so I decided to make a BIG batch and made a quadruple recipe. My banana “problem” ended up being the best thing that ever happened to me!
I had to make these protein muffins a few times to figure out how to actually manage such a large batch in a regular home kitchen. You and I are not working with a commercial bakery designed for large batches in beautiful giant mixers. So I’ve made some adjustments and the only thing out of the ordinary you’ll need is an extra large bowl. I use the thatsa mega bowl from Tupperware. But, in a pinch, you could also use a stock pot or canner.
Why These Protein Muffins are a Smart Choice
One of these protein muffins has the same amount of protein as one egg! These make a great packed snack and are very convenient to have in the freezer for quick breakfast prep. In my house I serve these alongside fruit and voila, we have a nice, balanced meal. (If that sounds nice to you and you’re looking for a more indulgent protein fix, check out these two-bite protein brownies)
In addition to the protein, there is….
- Resistant starch (good for gut health) from the bananas
- Fibre from the oats, bran, and chickpeas
- Fat from the peanut butter, eggs, and wheat germ
- Just the right amount of sweetness from the brown sugar, bananas, and chocolate chips!
If you make this recipe, please let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations!
BIg Batch Protein Muffins
Ingredients
Dry Ingredients:
- 2 cups quick or regular cooking oats
- 4 cups flour
- 1 cup brown sugar
- 1/2 cup wheat bran
- 1/2 cup wheat germ
- 1/2 cup ground flax seeds
- 1/4 cup baking powder
- 1 tsp salt
Wet Ingredients 1:
- 2 cups cottage cheese
- 2 cans drained and rinsed chickpeas OR 3 cups cooked
- 1/2 cup milk
Wet Ingredients 2:
- 8 bananas medium sized
- 8 eggs
- 2 cups peanut butter
Fold-in:
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In your very large bowl (or stockpot) stir together the dry ingredients. Make a well in the centre and set aside.
- Add the Wet Ingredients 1 to a blender that holds 64 oz. Do two batch if you have a smaller blender. Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl. Don't mix.
- Add the Wet Ingredients 2 to the blender. Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl.
- Using a spatula, gently fold the wet and dry ingredients together. Be careful not to over mix.
- Fold in the chocolate chips.
- Either line muffin tins with muffin liners or grease your muffin tins. This will take 5 muffin tins. You can also bake them in batches if you don't have that many muffin tins!
- Place 1/3 cup of muffin batter into each muffin tin segment. I like to use this scoop to make the job easier and faster.
- Bake for 10 minutes. Rotate pans and bake for another 7-8 minutes. Muffins are done when a toothpick inserted into the centre comes out clean.
- Allow to cool for a few minutes in the tins and then transfer to cooling racks. When completed cooled you can transfer them to zip lock bags and freeze.
Nutrition
Half Batch Protein Muffins [peanut butter chocolate chip]
Ingredients
- 1 cups quick or regular cooking oats
- 2 cups flour
- 1/2 cup brown sugar
- 1/4 cup wheat bran
- 1/4 cup wheat germ
- 1/4 cup ground flax seeds
- 2 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients 1:
- 1 cups cottage cheese
- 1 cans drained and rinsed chickpeas OR 3 cups cooked
- 1/4 cup milk
Wet Ingredients 2:
- 4 bananas medium sized
- 4 eggs
- 1 cup peanut butter
Fold-in:
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl stir together the dry ingredients. Make a well in the centre and set aside.
- Add the Wet Ingredients 1 to a blender. Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl. Don’t mix.
- Add the Wet Ingredients 2 to the blender. Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl.
- Using a spatula, gently fold the wet and dry ingredients together. Be careful not to over mix.
- Fold in the chocolate chips.
- Either line muffin tins with muffin liners or grease your muffin tins. This will take 3 muffin tins. You can also bake them in batches if you don’t have that many muffin tins!
- Place 1/3 cup of muffin batter into each muffin tin segment. I like to use this scoop to make the job easier and faster.
- Bake for 10 minutes. Rotate pans and bake for another 7-8 minutes. Muffins are done when a toothpick inserted into the centre comes out clean.
- Allow to cool for a few minutes in the tins and then transfer to cooling racks. When completed cooled you can transfer them to zip lock bags and freeze.
Nutrition
More muffin recipes for you to enjoy!
- Gluten Free Banana Chocolate Chip Muffins
- Gluten Free Pumpkin Pecan Muffins
- Egg Free Double Chocolate Muffins
- Bacon, Cheese, and Egger Muffins
- Blackberry Oatmeal Muffins
Are the muffins baked in standard muffin pans or mini muffin pans? Thanks
Any suggestions for replacing the wheat bran and wheat germ if I wanted to make these gluten free? I can easily use GF flour and oats, but I’m not sure about replacing these other two ingredients. Thanks.
I don’t know if you can find certified gluten free version but oat bran would work instead of wheat bran and I’d substitute more ground flax for the wheat germ!
Just made the half batch (still a lot for a family of two) because I was skeptical about the chickpeas, lol. But they’re pretty good! Definitely happy to have another quick breakfast/snack option. Thanks!
Would the protien g be same if I only did 1/2 of recipe ?
Yup! As long as you make 30 muffins.
Please verify that it is 1/4 cup of baking powder. The recipe sounds awesome and will let you know when I try it.
Yes, 1/4 cup of baking powder is correct! It’s a BIG batch of muffins. I’ve also now included a half version if you don’t want to do the full size 🙂