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Chocolate & Raspberry High Protein Muffins

Writer: Janice Tracey
Janice Tracey
5 hours ago
1 min read
Plate of chocolate muffins
Chocolate and Raspberry High Protein Baked Oat Muffins

These high protein muffins are a firm favourite for me now. Either eat all 6 as a breakfast or have them individually as a snack.


Chocolate & Raspberry Bake Oat High Protein Muffins

Total Nutrients 447 Calories 30.8g Protein 10.4g Fibre


  • 40g oats

  • 1 egg

  • 30g egg white

  • 100g FAGE 0% Greek yoghurt

  • 1 tsp vanilla extract

  • 1 tsp maple syrup

  • 50g raspberries

  • 1 tsp cacao powder

  • 1 tbsp hemp seeds (10g)

  • 1 tbsp ground flaxseed (7g)


  1. Mix everything together except the raspberries.

  2. Leave the mixture for 5 minutes so the oats and flaxseed can absorb some moisture.

  3. Check the consistency. It should be thick but spoonable. If it looks stiff or dry, add 1–2 teaspoons of milk.

  4. Fold in the raspberries gently.

  5. Bake at 180°C fan until set in the middle, checking from around 15–18 minutes depending on the size of your muffins.



Silicon muffin trays are the handiest for these muffins, no sticking. And the individual ones are super handy for the airfryer. This recipe makes 6 muffins. I eat all 6 for breakfast (they are really light) and its an easy way to get 30g protein.



If you fancy having these as a snack instead of a meal, one muffin is 75 calories, 5g protein and 1.7g fibre.



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