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These quick and easy Gingerbread Protein Muffins are a spicy-sweet, cozy grab-n-go option for breakfast or snack that is healthy and gluten free!

Gingerbread Protein Muffins

Print Recipe
These muffins have a festive burst of flavor and plenty of protein to power your day!
Course Breakfast, Snack
Cuisine American
Keyword gingerbread muffins, gingerbread protein muffins
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 Muffins
Calories 107
Author Kim


  • 1 cup egg whites
  • 1 egg
  • 1 1/2 cup old-fashioned rolled oats
  • 1/4 cup baking stevia or several packets stevia (optional)
  • 1/2 cup plain nonfat Greek yogurt
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon or pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1/4 cup mini chocolate chips (optional for additional sweetness)


  • Blend all ingredients except the chocolate chips (if using) in the blender and pour into well greased muffin tins.
  • If desired, stir in mini chocolate chips. Bake at 350 degrees for approx 15-20 minutes.


Muffins freeze well. Just cool completely on a wire rack before putting in a bag to freeze.


Serving: 1muffin | Calories: 107kcal | Carbohydrates: 12.7g | Protein: 6.9g | Fat: 3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 16.5mg | Sodium: 50.1mg | Potassium: 58.1mg | Fiber: 1.7g | Sugar: 3.8g | Vitamin A: 45IU | Calcium: 38mg | Iron: 1.2mg