Name: Protein Raspberry Muffins
Prep time: 12 min
Cook time: 12 min
Total time: 25 min
Yield: 6 servings
Cuisine: United States
Ingredients: 200 g oat flakes; 200 g natural skyr yogurt; 150 g egg whites; 60 g vanilla protein powder; 150 g raspberries; 1 tsp baking powder; cinnamon; 2 tbsp eritritol

Batch for the whole week. No refined sugar and with 15g of protein per muffin.

Ingredients

How many are you cooking for?

Original recipe for 6 servings

200 g oat flakes
200 g natural skyr yogurt
150 g egg whites
60 g vanilla protein powder
150 g raspberries
1 tsp baking powder
cinnamon
2 tbsp eritritol

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Blend

Blend everything except the raspberries on medium heat, taste the salt at the end.
Step 2 Prep

Add the raspberries and divide into silicone molds. Measure the ingredients before you start.
Step 3 Oven 20 min 180 °C

Bake for 20 minutes at 180°C. Check the time to avoid overcooking: the perfect point makes a difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

Gluten
Dairy

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: lactose from the recipe

Use: plant-based alternative without added sugar (soy yogurt, oat milk or vegan cheese)

Why: Lactose provides protein and creaminess; plant-based alternatives maintain texture without casein.

Tip: Choose products without added sugar and adjust salt: sometimes an extra pinch is needed.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetables in Protein Raspberry Muffins.
Batch cook: double quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Blend everything except the raspberries on medium heat, taste the salt at the end.
2 Add the raspberries and divide into silicone molds. Measure the ingredients before you start.
3 Bake for 20 minutes at 180°C. Check the time to avoid overcooking: the perfect point makes a difference.