Go Back
HIGH PROTEIN MAPLE BACON PANCAKE MUFFINS centered hero view, clean and uncluttered
Joe Rooney

High Protein Maple Bacon Pancake Muffins Easy Breakfast

These High Protein Maple Bacon Pancake Muffins are a fantastic easy breakfast option packed with over 15g of protein per muffin. Combining the comforting flavors of maple syrup and crispy bacon in a quick morning meal, they’re perfect for a family breakfast or anytime you crave protein muffins with a maple bacon recipe twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Calories: 165
Ingredients 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

Method
 

  1. Heat your oven to 350°F (175°C) and place paper liners in a 12-cup muffin tin.
  2. Fry the bacon until it's crisp, drain on paper towels, then crumble it, reserving some pieces to top the muffins.
  3. In a large bowl, whisk together the Greek yogurt, eggs, maple syrup, milk, and vanilla extract until the mixture is smooth.
  4. In another bowl, mix the whole wheat flour or oat flour, vanilla protein powder, baking powder, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet ingredients just until blended; lumps are fine to keep the muffins fluffy.
  6. Stir in the crumbled bacon, keeping some aside for later.
  7. Spoon the batter into the muffin cups, filling each about two-thirds full.
  8. Scatter the reserved bacon pieces over the tops of the muffins.
  9. Bake for 18 to 22 minutes, or until the muffins turn golden and a toothpick inserted in the center comes out clean.
  10. Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to finish cooling.

Notes

  • Avoid overmixing the batter to keep muffins light and fluffy; lumps are okay. Protein powders vary in liquid absorption, so adjust milk or flour quantities if needed. Use a good quality vanilla protein powder for the best flavor. Greek yogurt adds essential moisture and protein. For a leaner option, turkey bacon is a great substitute. Allow muffins to cool fully before storing. For an extra protein boost, try stirring in 2 tablespoons of nut butter into the batter.