Vanilla Sprinkle Protein Muffins

Vanilla Sprinkle Protein Muffins

These vanilla muffins pair oat flour and Greek yogurt with a precisely measured amount of vanilla whey protein powder. A small quantity of rainbow sprinkles supplies the birthday-cake look without requiring an icing layer. The batter makes a standard 12-cup muffin pan, and the directions include both visual and temperature checks for doneness.

Recipe details

• Yield: 12 muffins
• Prep time: 15 minutes
• Bake time: 18 to 22 minutes
• Equipment: standard 12-cup metal muffin pan, paper liners, two mixing bowls, whisk, flexible spatula, measuring cups and spoons, kitchen scale, scoop, instant-read thermometer, wire rack

Ingredients

• 1 1/2 cups (150 grams) oat flour
• 1 scoop (30 grams) vanilla whey protein powder
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 1/2 cup low-fat milk
• 1/3 cup pure maple syrup
• 2 tablespoons neutral-flavored oil
• 2 teaspoons vanilla extract
• 3 tablespoons rainbow jimmies-style sprinkles, divided

Instructions

1. Position a rack in the center of the oven and heat the oven to 350°F. Line all 12 wells of a standard muffin pan with paper liners.
2. Whisk the oat flour, whey protein powder, baking powder, and salt in a large bowl. Make sure no compact lumps of protein powder remain.
3. In a second bowl, whisk the eggs, yogurt, milk, maple syrup, oil, and vanilla until evenly blended.
4. Pour the wet ingredients into the dry ingredients. Fold with a flexible spatula only until the flour is moistened. Fold in 2 tablespoons of sprinkles. Avoid extended mixing, which can make the muffins dense and cause the colors to streak.
5. Divide the batter evenly among the 12 lined cups. Sprinkle the remaining 1 tablespoon of sprinkles over the tops.
6. Bake for 18 to 22 minutes. The muffins are done when the tops spring back lightly, a wooden pick inserted near the center has no wet batter, and the centers register at least 160°F because the batter contains eggs.
7. Cool in the pan for 5 minutes, then move the muffins to a wire rack. Let them cool for at least 15 minutes before serving so the crumb can set.

Ingredient notes and substitutions

Use jimmies rather than nonpareils because the longer sprinkles are less likely to bleed into the batter. An equal volume of all-purpose flour is not a direct replacement for oat flour; the liquid balance may change. Vanilla whey powder is specified because plant-based powders can absorb substantially more moisture. If changing the protein powder, add milk only a tablespoon at a time until the batter is thick but scoopable.

For a less decorative muffin, omit the sprinkles without changing the remaining ingredients. Blueberries are another option: replace the sprinkles with 3/4 cup dry fresh blueberries and fold them in gently. Use a kitchen scale for the oat flour and protein powder, since scooped volume can vary and affect the texture.

Storage

Cool the muffins completely before covering them. Refrigerate for up to 4 days because the batter contains yogurt, or freeze in an airtight container for up to 2 months. Thaw frozen muffins overnight in the refrigerator. Reheat individual muffins briefly and ensure leftovers reach 165°F before serving.