Mixed Berry Protein Pancake Muffins
If you want to leave your house smelling like a bakery and prep a high-protein breakfast to enjoy all week long, add these Mixed Berry Protein Pancake Muffins to your next meal prep! Packed with 15 grams of protein per serving (2 muffins), but tastes like dessert for breakfast. Boost the protein to 20 grams, and serve with additional greek yogurt and maple syrup for the true diner pancake experience, only in muffin form. If you follow me over on Instagram stories, you know these muffins took many rounds of testing to get the perfect batch and I’m so excited for you to try them! These muffins are included in the 2026 July Meal Prep Plan.
mixed berry protein pancake muffin ingredient notes:
Gluten-free flour: Gluten-free all purpose flour is a 1:1 ratio for regular all-purpose flour, so feel free to swap if you are not GF! You can substitute the baking flour for 1 ¾ cups oat flour, which also increases the amount of protein. With this swap, the muffins may deflate slightly when they come out of the oven, which is normal and won’t affect their flavor. Or swap 1:1 for blanched almond flour.
Wild berries: You can use whatever berry mix you prefer here, but I like to go for a mix of raspberries, blackberries, and blueberries. If using strawberries, be sure to cut them into bite size pieces before adding to the mixture. You can also use fresh berries, but it will impact the bake.
Maple Syrup: A classic pantry staple used across all my recipes is pure maple syrup. It’s a healthier sweetener alternative than processed sugar, and is full of antioxidants! It also acts as a binder between our wet and dry ingredients, helping our muffin batter stick together.
Vanilla protein powder: This helps us achieve a sweet, almost cake-like flavor without adding sugar. I highly recommend a whey-based protein powder for best texture and flavor results. If using unflavored protein powder, I recommend using 2 tablespoons of additional maple syrup in the recipe. Plant-based protein, like pea protein, may result in a denser muffin and/or require additional baking time.
Greek yogurt: This helps boost the protein of these muffins and provides moisture necessary for texture. I like to serve the muffins with additional yogurt, fruit, and maple syrup for the true pancake experience. Serving with an additional scoop of yogurt ups the protein from 15 grams to 20 grams per serving (2 muffins).
Mixed Berry Protein pancake Muffins
6
servings20
minutes30
minutesIf you want to leave your house smelling like a bakery and prep a high-protein breakfast to enjoy all week long, add these Mixed Berry Protein Pancake Muffins to your next meal prep! Packed with 15 grams of protein per serving (2 muffins), but tastes like dessert for breakfast. Boost the protein to 20 grams, and serve with additional greek yogurt and maple syrup for the true diner pancake experience, only in muffin form. If you follow me over on Instagram stories, you know these muffins took MULTIPLE rounds of testing to get the perfect batch and I’m so excited for you to try them! These muffins are included in the 2026 July Meal Prep Plan!
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Ingredients
1 1/2 cups gluten-free 1:1 baking flour or all-purpose flour (see notes for additional swaps)
3/4 cup vanilla protein powder (whey-based recommended)
3 tablespoons tapioca flour, arrowroot starch, or cornstarch
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
2/3 cup milk of choice
1/2 cup whole milk or low-fat Greek yogurt
1/4 cup pure maple syrup, additional for serving if desired
1 teaspoon vanilla extract
10 ounces frozen mixed berries (see note)
optional for serving: 1 1/2 cups whole milk or low-fat Greek yogurt
Directions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with liners or spray with neutral oil spray.
- In a medium bowl, whisk together the oat flour, protein powder, tapioca flour, baking powder, and salt until combined. Set aside.
- In a large bowl, whisk the eggs until no streaks remain. Add the milk, yogurt, maple syrup, and vanilla and mix until combined.
- Add the dry mix to the bowl and mix until just combined, careful to not over-mix. Fold in the frozen berries.
- Evenly divide the batter, filling each opening about 3/4. Bake until the tops are lightly browned and a toothpick comes out clean, 26 to 30 minutes. Let rest in the muffin tin until completely cooled, about 20 minutes (for optimal results, cool the tin on a wire rack).
- Store (see notes below) or serve immediately. If desired, serve with a scoop of Greek yogurt for additional protein and drizzle with maple syrup.
Notes
- Store it: Store in a cool, dry place for up to 4 days. Freeze in a sealed container or bag for up to 3 months.
- Reheat it: From room temperature, microwave for 30 to 45 seconds. From frozen, microwave for 1 to 2 minutes.
- If your mixed berry mix includes strawberries, I recommend cutting them into smaller pieces. A mix with blueberries, blackberries, and raspberries is best!
- This recipe went through many rounds of testing, and a whey-based protein powder yielded the best results. If you’re going to use a pea protein-based protein powder, the result may be drier, so keep an eye on the cook time (adjust to 22 to 26 minutes initially). Ensure your pea protein is flavored. Unflavored, unsweetened protein will not work in this recipe.
- If you’re not using a sweetened vanilla protein powder, increase the maple syrup to 1/3 to 1/2 cup.
- You can substitute the baking flour for oat flour, which also increases the amount of protein. With this swap, the muffins may deflate slightly when they come out of the oven, which is normal and won’t affect their flavor. Oat flour yields an airier texture, while the baking flour yields a denser, more muffin-like texture. Blanched almond flour is another 1:1 swap that will work in this recipe. Use 1 1/2 cups.
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Leave a comment with a star rating below if you love it.
I’m so happy that you had success with these!
I want to serve these to my young kid. Can I leave the protein powder out? Would that affect the texture?
It was so fun to develop this recipe! Yes, the protein powder does have a pretty significant impact on the muffins, and I haven’t tested them without protein powder since that’s a core piece of them. That being said, if you increase the flour to 2 cups and increase the maple syrup to 1/3 cup, that will probably be your best bet. You may need to adjust the cook time, so keep an eye on them as they cook and continue until a toothpick comes out clean. If you try it, definitely let me know how it goes!
Can we make them plain with no fruit?
Yes that should work! Although I haven’t tried it, you may want to reduce the cook time by about 5 minutes first, and check for doneness since the fruit adds a bit more moisture. Let me know how it goes if you try it!
Hi there! I am putting all of the ingredients into my app and even though my protein powder has more protein per serving than yours and I used extra protein milk I am still not getting 15 grams of protein per serving. At the most I am getting 10 grams per serving. What am I missing?
Hi Natalie–here’s a link to the macro calculation. It will of course vary depending on the brands you use. It’s about 15g with no yogurt on top, about 20g with the added yogurt. If you try them out I’d love if you updated the star rating! https://app.samsungfood.com/recipes/107019f149d2ce0726f9fe69358550c0d5a
hi jenn! so excited to try these…do you think collagen peptides would work here? whey doesn’t agree with me!
Hi Haleigh! I haven’t tried them with collagen peptides, but if you do try it you’ll want to make some adjustments. Since collagen is unflavored you’re losing the vanilla flavor and sweetness from regular protein powder, so I would double the vanilla and up the maple syrup to at least 1/3 cup. Collagen is going to be less dry than the protein powder, so I would suggest upping the tapioca flour to 1/4 cup and increasing the cook time (keep an eye on it and check every few minutes after 28 mins). Definitely let me know if it works if you end up trying it!
these are AMAZING!!
Obsessed with these muffins! Perfect for breakfast or a quick snack
I don’t ever use protein powder… do you think I could sub it for some other type of flour? Maybe almond flour?
Great texture, perfectly sweet. It was worth the effort! For the options I chose: all purpose flour, cornstarch, and melaleuca vanilla protein powder….with fresh blueberries. I tried to follow your link above to the macros calculation but it didn’t work. What did you get for approx calories per muffin?
This recipe is incredible! It is so simple and versatile. I made it with my kids, and then I decided to try a low carb version. I used almond flour, almond milk, and brown sugar sweetener and doubled the vanilla and added a lot of cinnamon. I also added peanut butter.
While my muffins were baking, I couldn’t wait, so I threw some batter in a pan and made pancakes! They came out so good as did the low carb muffins. Honestly these are the best thing I’ve eaten in a long time. Thank you Jenn!
Overall I think these taste good for a protein muffin, but they are a bit on the dry side, even though I went with the 20 minute (lower end) cook time. Also, mine sort of volcanoed and I have no idea why… they definitely look pretty funny!! I used all purpose flour for mine, and then kept everything else as recommended (tapioca flour, sweetened vanilla whey protein powder, 2% Greek yogurt, etc). Definitely grateful for the recipe and all the hard work you put into it! Thank you!
I made these using all-purpose flour, cornstarch, and Clean Simple Eats vanilla protein powder. I had considered using oat flour for more fiber but decided against it after reading the note that the muffins could fall flat. Unfortunately, mine still deflated after coming out of the oven.
I think I had my expectations too high after seeing all the recipe trials on Instagram because I was excited to have an easy breakfast meal prep option. The reviewer above that added brown sugar and doubled vanilla may have had better luck because these were very bland following the recipe as is. I really appreciate the time and effort that went into creating and testing this recipe, and I’m just bummed it didn’t work out for me.
These are delicious! For the flour I did half oat flour/half AP flour. Used the Greek yogurt. Only 2T maple instead of 1/4c. They didn’t stick to the pan at all, and they do really taste like a pancake! Maybe a little dry (but I plan to eat with yogurt) and for some reason mine turned into volcanoes. They all erupted from the center mid bake and oozed out. They look super weird but taste fine. Will definitely make again and hoping the volcano was a fluke.
I keep some buckwheat flour on hand; would that work as a 1-to-1 substitute for the flour?
Any modifications needed if I use fresh blueberries instead of frozen?
I have plain protein powder, no flavour. Do you recommend adding some vanilla? 1tsp maybe? And would you increase the maple syrup?
Made these as is and loved them! Can’t wait to reheat them the rest of the week for breakfast. Thank you!