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–+ servings

High-Protein Pancake Sausage Mini Muffins

These mini muffins are a perfect solution for busy mornings, packed with protein to keep everyone full and happy. Ideal for meal prep and family-friendly!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour Preferably for added fibre.
  • ½ cup rolled oats Provides a satisfying chew.
  • ½ tsp baking powder Ensures muffins rise nicely.
  • ½ tsp baking soda For that perfect lift.
  • 1 scoop protein powder Vanilla-flavoured recommended.
  • 1 tsp cinnamon Adds a comforting flavor.
  • ¼ tsp salt Sea salt recommended.
Wet Ingredients
  • ½ cup milk of choice Almond milk adds a lovely nutty flavor.
  • 2 large eggs Helps bind everything together.
  • ½ cup Greek yogurt Adds moisture without guilt.
Main Ingredients
  • 1 cup cooked and crumbled breakfast sausage Use your favorite brand.
  • optional mini chocolate chips or blueberries A pleasant indulgence.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Line a mini muffin tin with paper liners or grease it.
Mixing Dry Ingredients
  1. In a medium bowl, combine the flour, oats, baking powder, baking soda, protein powder, cinnamon, and salt. Stir with a whisk.
Mixing Wet Ingredients
  1. In another bowl, whisk together the milk, eggs, and yogurt until combined.
Combine Ingredients
  1. Pour the wet ingredients into the dry ingredients. Stir gently until combined, then fold in the crumbled sausage.
Baking
  1. Spoon the mixture into the prepared muffin tin, filling each cup about ¾ full. Bake for about 15-18 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 1.5gSodium: 180mgFiber: 3gSugar: 2g

Notes

Serve warm, optionally with fresh fruit or a dollop of Greek yogurt. These muffins can be frozen for up to three months.
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