Ingredients
Equipment
Method
Prepare Your Workspace
- Preheat your oven to 350 F (175 C). While the oven warms, grease your muffin pan or silicone baking tray thoroughly with non-stick spray or line it with paper liners to prevent sticking.
Mix the Batter
- In a large bowl, add your plain protein pancake mix. Gently press the mix along the edges to form a well in the center. Into this well, add the milk, eggs, maple syrup, and Greek yogurt. Whisk these wet ingredients together thoroughly until smooth.
- Once the wet ingredients are well combined, gently mix them into the surrounding pancake mix. Mix just until the ingredients are incorporated; do not overmix the batter to ensure light and fluffy muffins.
Add Your Mix-ins
- Spoon about ¼ cup of batter into each of the 12 muffin cavities in your prepared muffin pan. Scatter your mix-ins of choice over the top of each muffin. Use the back of a spoon to gently mix them into the batter, preventing heavier mix-ins from sinking.
Bake to Perfection
- Place your muffin pan into the preheated oven. Bake for 25-30 minutes, or until the tops are golden-brown and firm to the touch, and a toothpick inserted into the center comes out clean. Avoid opening the oven door too frequently.
- Once baked, allow the muffins to cool slightly in the tray before removing them.
Nutrition
Notes
These protein pancake muffins are incredibly practical for meal prep; store cooled muffins in an airtight container for 3-5 days in the fridge or freeze for 2-3 months. Reheat easily in the microwave or oven. Avoid overmixing the batter for the best fluffy texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.