Description
Enjoy these high protein maple bacon pancake muffins as a quick and tasty breakfast or easy family dinner option. Packed with protein and flavor, they are perfect for busy mornings and satisfy your pancake muffin cravings.
Ingredients
Scale
- 1 cup whole wheat flour or oat flour
- 1/2 cup vanilla protein powder
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/4 cup pure maple syrup
- 1/4 cup milk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 6 slices bacon cooked and crumbled
- cooking spray
Instructions
- Heat your oven to 350°F or 175°C and prepare a muffin tin with paper liners.
- Fry bacon until it turns crispy, drain on paper towels, crumble it and set aside some for topping.
- In a large bowl, blend Greek yogurt, eggs, maple syrup, milk, and vanilla extract until smooth.
- Mix flour, protein powder, baking powder, baking soda, and salt in another bowl.
- Gently fold the dry ingredients into the wet ingredients without overmixing; some lumps are fine.
- Incorporate the crumbled bacon into the batter, keeping some reserved for topping.
- Spoon the batter into the muffin liners, filling them about two-thirds full, then sprinkle the remaining bacon on top.
- Bake for 18 to 22 minutes until golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for five minutes then move them to a wire rack to cool completely.
Notes
- Don’t overmix the batter
- lumps are okay and will result in fluffier muffins
- Different protein powders absorb liquid differently so adjust milk or flour as needed if batter is too thick or thin
- Use quality protein powder for best flavor
- Greek yogurt is essential for moisture and protein
- Turkey bacon works as a substitute
- Let muffins cool completely before storing
- For extra protein add 2 tablespoons nut butter to batter
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165