Big Batch Protein Muffins [peanut butter chocolate chip]

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!

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BIg Batch Protein Muffins

Print Recipe

Prep Time:1 hour hr

Cook Time:18 minutes mins

60

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

Serving: 1muffin | Calories: 171kcal | Carbohydrates: 21.5g | Protein: 7g | Fat: 7.5g | Fiber: 3g | Sugar: 7.5g

Keyword: big batch muffins, protein muffins

Servings: 60 muffins

Calories: 171kcal

Author: Jessica Penner, RD

No ratings yet

Half Batch Protein Muffins [peanut butter chocolate chip]

Print Recipe

Prep Time:1 hour hr

Cook Time:18 minutes mins

Total Time:1 hour hr 18 minutes mins

30

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

Serving: 1muffin | Calories: 171kcal | Carbohydrates: 21.5g | Protein: 7g | Fat: 7.5g | Fiber: 3g | Sugar: 7.5g

Keyword: big batch muffins, high protein muffins

Servings: 30 muffins

Calories: 171kcal

Author: Jessica Penner, RD

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• Egg Free Double Chocolate Muffins
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