High-protein raspberry muffins

Soft muffins boosted with protein and dotted with raspberries, low in sugar and perfect as a snack for active people. Easy to take with you, they combine indulgence with a protein boost to support recovery, without the excess sugar of standard muffins.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 9  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 106 kcal · 10 g protein · 9 g carbohydrate · 3 g fat

Ingredients

• 120 g rolled oats
• 2 eggs
• 2 scoops (60 g) of protein powder vanilla
• 150 g fromage blanc
• 1 handful of raspberries
• 1 tsp baking powder

Method

1. Preheat the oven to 180°C. Blend the oats into a flour.
2. Mix all the ingredients except the raspberries.
3. Gently fold in the raspberries.
4. Divide among muffin cases and bake for 18 to 20 minutes.

Nutritional benefits

With 12 g of protein per muffin, these snacks support muscle mass while staying easy to carry. The oats provide fibre and slow-release carbohydrate, the fromage blanc and protein powder provide protein, and the raspberries add antioxidants for little sugar. A smart snack, far better than a bakery muffin.

Variations and substitutions

• With blueberries, dark chocolate chips or banana.
• Without protein powder: more fromage blanc and oats.
• Lactose-free: plant-based fromage blanc alternative.
• Chocolate: chocolate protein powder and cocoa.

Storage and making ahead

Keep for 3 days in the fridge and freeze individually: perfect for snacks all week.

💡 Good to know

Do not over-mix once the baking powder is added, and do not open the oven during baking: the muffins rise better.

Further reading

Discover more high-protein recipes · healthy & balanced recipes.

Foods in this recipe: oats · eggs · protein powder · vanilla · fromage blanc.

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