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Oatmeal Breakfast Muffins

473 calories / 36g protein

When you need a heavy-hitting, hunger-stopping start to your day, open with oats. These sweet, crunchy-topped muffins will fill you up and carry you through into the afternoon.

Difficulty: Beginner Total Time 1 hr
Servings: 4 Calories: 473
Season: Suitable throughout the year


Jam-packed with protein and goodness, there's nothing like a 'health-i-fied' oatmeal muffin to answer your sweet cravings first thing in the morning. And you get to eat 2-3 of them! If you like a less sweet muffin, you can cut the erythritol significantly. These are heavy muffins and sometimes that's just what you need. Bon appetit!






  1. Combine oats, oat bran, pecans, erythritol, cinnamon, and salt in a medium bowl. Drizzle melted ghee over mixture and stir to thoroughly combine; set aside.


  1. Spray cooking spray over a 12-cup muffin tin. Melt 1 tablespoons of ghee in a 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown, 6 to 8 minutes. Transfer oats to a food processor and process into a fine meal, about 30 seconds. Add ground oat bran, protein, salt, baking powder, and baking soda to oats and mix until combined.

  2. Stir 7 tablespoons yogurt and erythritol together in a large bowl until smooth. Add almond milk and eggs and whisk until smooth. Using whisk, gently fold half of the oat mixture into wet ingredients. Add remaining oat mixture and continue to fold with whisk until well combined. Let batter sit for 20 minutes.

  3. Heat the oven to 375 degrees F / 180 C.

  4. Divide batter equally among prepared muffin cups (about ½ cup batter per cup; filled all the way to the rim). Sprinkle topping over muffins evenly (about 2 tablespoons per muffin). Bake for 18 to 25 minutes, or until a toothpick comes out clean, rotating muffin tin halfway through baking.

  5. Let muffins cool in muffin tin on a wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 473kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 5g25%
Cholesterol 165mg56%
Sodium 1376mg58%
Potassium 477mg14%
Total Carbohydrate 64g22%
Dietary Fiber 10g40%
Sugars 20g
Protein 36g72%

Vitamin A 13 IU
Calcium 90 mg
Iron 35 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Do not use quick or instant oats in this recipe. Walnuts may be substituted for the pecans.

The final product is sweet. You can cut the erythritol significantly for a less sweet oat muffin.

Keywords: oats, oat bran, cinnamon, muffins, breakfast, baking
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