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High Protein Maple Bacon Pancake Muffins

High Protein Maple Bacon Pancake Muffins are a delicious and protein-packed breakfast option that combines the classic flavors of pancakes and bacon in a convenient muffin form. Made with protein powder, Greek yogurt, and eggs, these muffins deliver over 15g of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat flour or oat flour
  • 1/2 cup vanilla protein powder
  • 1 cup plain Greek yogurt
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1/4 cup milk
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 6 slices bacon cooked and crumbled
  • cooking spray

Equipment

  • 12-cup muffin tin
  • Muffin liners
  • Large mixing bowl
  • whisk
  • Measuring cups and spoons
  • Skillet for bacon

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Cook bacon until crispy, drain on paper towels, and crumble. Set aside some for topping.
  3. In a large bowl, whisk together Greek yogurt, eggs, maple syrup, milk, and vanilla extract until smooth.
  4. In a separate bowl, combine flour, protein powder, baking powder, baking soda, and salt.
  5. Add dry ingredients to wet ingredients and fold until just combined. Don't overmix; lumps are okay.
  6. Fold in crumbled bacon, reserving some for topping.
  7. Divide batter evenly among muffin cups, filling two-thirds full.
  8. Sprinkle reserved bacon on top of each muffin.
  9. Bake for 18 to 22 minutes until golden brown and a toothpick comes out clean.
  10. Cool in pan for 5 minutes, then transfer to wire rack.

Notes

Don't overmix the batter; lumps are okay and will result in fluffier muffins. Different protein powders absorb liquid differently, so adjust milk or flour as needed if batter is too thick or thin. Use quality protein powder for best flavor. Greek yogurt is essential for moisture and protein. Turkey bacon works as a substitute. Let muffins cool completely before storing. For extra protein, add 2 tablespoons nut butter to batter.
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