5 ratings

Cherry Vanilla Protein Muffins

Cherry vanilla protein muffins
Vanilla Protein Muffins
Kylie Mitchell / ImmaEatThat

Dessert for breakfast? We're so in.

This recipe was contributed by Kylie from ImmaEatThat.

Between the fresh cherries and the peanut butter core, you won’t even notice that these muffins are packed with healthy protein. We recommend you eat them for breakfast (because why not?) but they also work for dessert.


For the muffins

  • 2 Tablespoons ground flaxseed
  • 1 1/2 Cup rolled oats
  • 1/2 Cup whole wheat flour
  • 1/2 Cup all-purpose flour
  • 1/2 Cup vanilla protein powder, preferably Orgain Organic Sweet Vanilla Bean
  • 1/2 Cup sugar
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 1/2 Cup milk
  • 3 Tablespoons butter, melted
  • 2 Teaspoons vanilla extract
  • 1 Cup fresh cherries, pitted and chopped
  • 6 Tablespoons peanut butter

For the streusel

  • 1/3 Cup rolled oats
  • 1/4 Cup all-purpose flour
  • 1/4 Cup sugar
  • 1 1/2 Tablespoon butter, melted


For the muffins

For the streusel

Preheat oven to 350 degrees F. In a small bowl, combine ground flax with 3 tablespoons water. Allow to sit for at least 5 minutes. (This mixture will serve as your “flax egg.”)

In a large bowl, combine oats, flours, Orgain Organic Protein Powder, sugar, baking soda and salt. Make a well and pour in milk, melted butter, vanilla, flax egg, and cherries. Mix until just combined.

In a separate bowl, mix together all streusel ingredients.

Grease a muffin tin. Fill half the muffin tin with batter. Add 1/2 tablespoon peanut butter to the center of each. Fill remaining muffin tin with batter. These muffins will not rise much, so don't be scared to fill up the entire muffin tin.

Sprinkle the streusel on top of each muffin. Bake for 30 minutes, or until an inserted toothpick comes out clean.