It has long been said that making the time to have a healthy breakfast is key to starting the day. Breakfast need not be a large meal as long as it includes superfoods. Consider enjoying a cup of tea with a protein muffin.

Choose a Protein Muffin to Start the Day

Muffins are easy to make in advance and store in the refrigerator or freezer for later consumption. These recipes include complex carbohydrates and bodybuilding proteins, which offer sufficient fuel until there's time for a mid-morning snack or lunch. These recipes also incorporate whole grains for fiber, which tends to digest more slowly in order to help people feel full longer. It's also smart to include antioxidant-rich fruit in the muffins. The right ingredients create a nice blend of complex carbs to fuel the body in the morning.

Fiber-Rich, High-Protein Muffin Recipe

Ingredients:

• 1½ cups low-fat or fat-free milk
• 2 cups rolled oats
• 1 cup textured vegetable protein reconstituted with water
• 2 cups whole wheat flour
• ½ cup brown sugar
• 1 cup applesauce
• 2 eggs
• 2 egg whites
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder
• 3 Tbs. cinnamon
• ½ cup ground flaxseeds
• 1 cup raisins

Instructions:

1. Soak the oats in the milk for 30 to 45 minutes.
2. Stir in the applesauce, eggs, egg whites, textured vegetable protein and brown sugar.
3. Combine the baking soda, baking powder, cinnamon, flour and salt together in a separate bowl.
4. Gradually add the dry ingredients to the wet mixture without overmixing.
5. Bake the muffins for 20 minutes at 400 degrees Fahrenheit.
6. The recipe makes 24 medium-sized protein muffins. Enjoy one or two on a busy morning.

Carrot and Pumpkin Protein Muffin Recipe

Ingredients:

• 1¼ cup canned pumpkin
• 3 carrots, grated
• 2 scoops of protein powder
• 2 egg whites
• 2 Tbs. applesauce
• 2 tsp. vegetable oil
• 8 packages of sweetener
• 1/3 cup honey
• 1 tsp. vanilla
• 1 cup whole wheat flour
• ½ cup rolled oats
• 3 Tbs. raisins
• 1 tsp. cinnamon
• ¼ tsp. salt
• ¼ tsp. baking soda
• ¼ tsp. baking powder
• ¼ tsp. ginger
• ¼ tsp. nutmeg

Instructions:

1. Combine the wet ingredients in one bowl with the raisins and protein powder.
2. Combine the dry ingredients in a separate bowl.
3. Gradually add the dry ingredients to the wet ingredients.
4. Spoon the mixture into greased or paper-lined muffin tins.
5. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
6. The recipe makes 12 muffins for a boost of protein and vegetables in the morning. Enjoy.

Blueberry Protein Muffin Mix

Ingredients:

• 1 cup low-fat or fat-free milk
• 1 cup whole wheat flour
• 1½ cups partially frozen blueberries
• ½ cup vanilla-flavored protein powder
• 1/3 cup olive oil
• 1/3 cup sugar or sugar substitute
• 1 tsp. apple cider vinegar
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• 2 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt

Instructions:

1. Combine the milk and vinegar in a cup, stir and set to the side.
2. Combine the dry ingredients in a large bowl.
3. Add all of the wet ingredients except the blueberries.
4. Mix well.
5. Gently fold in the blueberries.
6. Spoon the mixture into a greased or paper-lined muffin tin.
7. Fill each compartment two-thirds full.
8. Bake the muffins at 375 degrees Fahrenheit for 22 to 25 minutes.
9. Use a toothpick in the middle to ensure the muffins are done.
10. Let the muffins cool completely before removing.
11. Store in a closed container or the refrigerator for up to one week.
12. The recipe makes 12 muffins. Enjoy with milk if desired.

Chocolate Protein Muffin Recipe

Ingredients:

• 1 cup oat flour
• ½ cup whole wheat flour
• 1 container of vanilla Greek yogurt
• 2/3 cup vanilla-flavored almond milk
• ¼ cup Dutch cocoa
• 1 scoop of chocolate-flavored protein powder
• 6 Tbs. sweetener
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. vanilla
• ½ tsp. salt

Instructions:

1. Combine the wet ingredients in a large bowl.
2. Combine the dry ingredients in a different bowl.
3. Gradually add the dry ingredients to the milk, yogurt and vanilla mixture.
4. Mix well.
5. Fill greased or lined muffin cups two-thirds full.
6. Bake at 400 degrees Fahrenheit for 15 to 20 minutes.
7. Use a toothpick to determine if the muffin centers are done.
8. Sprinkle powdered sugar over the top of the muffins.
9. Allow the muffins to cool completely.
10. Store in the refrigerator or freezer in a covered container.
11. The recipe makes up to 17 muffins depending on how much batter is baked in each muffin cup. Enjoy for breakfast in the morning or as a treat later in the day.

Banana and Flaxseed Protein Muffin Mix

Ingredients:

• ¼ cup applesauce
• ¼ cup ground flaxseeds
• ¼ cup egg whites
• 1 scoop of vanilla-flavored protein powder
• 1 medium banana, mashed
• 4 packages of sweetener

Instructions:

1. Combine the applesauce, banana, egg whites and sweetener in a bowl and mix well.
2. Add and mix in the flaxseeds and protein powder.
3. Spoon the mixture into a greased or lined muffin tin.
4. Bake for 10 to 15 minutes at 350 degrees Fahrenheit.
5. Test the centers with a toothpick.
6. Allow the muffins to cool.
7. The recipe makes six muffins.
8. Enjoy the muffins warm or store for later.

Turkey Meatloaf Muffin Recipe

Ingredients:

• 2 pounds of lean turkey, ground
• 1 cup oatmeal
• 6 Tbs. flaxseeds, ground
• ½ cup egg substitute
• ½ cup diced tomatoes
• ½ cup diced bell peppers
• ½ cup grated carrots
• 3 cloves of garlic, minced
• 2 Tbs. Worcestershire sauce
• 1 package of onion-flavored soup mix

Instructions:

1. Combine all of the ingredients except the oatmeal in a bowl.
2. Add the oatmeal ½ cup at a time while mixing well.
3. Continue to mix until it's all incorporated. The mixture should stick together and not to hands.
4. Spoon the mixture into a greased muffin tin.
5. Bake the muffins for 20 minutes at 400 degrees Fahrenheit.
6. May bake for up to 30 minutes if more browning is desired.
7. The recipe makes 12 muffins. Enjoy warm or store and reheat later.

Healthy, Protein-Rich Corn Muffins

Ingredients:

• 1½ cups cornmeal
• ¼ cup oat bran
• ¼ cup pea protein
• 1 Tbs. coconut flour
• 1¼ cups low-fat or fat-free milk
• 1 Tbs. vinegar
• 2 eggs
• 3½ Tbs. butter
• 1 Tbs. sugar
• 1½ tsp. baking powder
• ½ tsp. salt

Instructions:

1. Combine the milk and vinegar.
2. Stir and set aside.
3. Combine the dry ingredients in a large bowl.
4. Combine the wet ingredients in another bowl.
5. Gradually add the wet ingredients to the dry ingredients while mixing well.
6. Spoon the mixture into a greased muffin tin.
7. Bake the muffins for 25 to 30 minutes at 375 degrees Fahrenheit.
8. The recipe makes 12 muffins. Serve warm or store for later.

Fruit and Veggie Breakfast Muffin Recipe

Ingredients:

• 1 cup flour
• 1 cup whole wheat flour
• 1 cup old-fashioned oats
• 1/3 cup brown sugar
• 1 scoop of vanilla-flavored protein powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• ½ tsp. salt
• 3 eggs
• ¼ cup coconut oil
• ¼ cup low-fat or fat-free milk
• 2 tsp. vanilla
• 1 banana, mashed
• 1 1/3 cups shredded carrots
• 2 cups shredded zucchini
• 1 apple, cored and chopped
• ½ cup shredded coconut
• ½ cup raisins
• ½ cup chopped nuts

Instructions:

1. Combine the dry ingredients in a large bowl.
2. Add the apple, nuts and raisins.
3. Combine the banana, eggs, milk, oil and vanilla in another bowl.
4. Add the carrots and zucchini to the wet ingredients.
5. Gradually add the wet ingredients to the dry ones while mixing well after each addition.
6. Use foil liners or grease the muffin tin.
7. Spoon the mixture into each compartment.
8. Bake the muffins for 20 to 25 minutes at 350 degrees Fahrenheit.
9. The recipe makes 20 muffins. Allow to cool thoroughly, and enjoy or store for later.

Easy Strawberry Muffin Recipe

Ingredients:

• 1½ cups oat flour
• 3 scoops of strawberry- or vanilla-flavored protein powder
• ¼ cup plus 2 Tbs. egg whites
• 2/3 cup applesauce
• ¾ cup dried strawberries
• 2 Tbs. flaxseeds, ground
• 1 tsp. baking soda
• ½ tsp. baking powder
• 12 packages or ½ cup sweetener
• A pinch of salt

Instructions:

1. Mix the dry ingredients together in a large bowl.
2. Add the wet ingredients except for the strawberries.
3. Mix well.
4. Fold in the berries.
5. Grease a muffin tin.
6. Fill each cup ¾ full with batter.
7. Bake the muffins for 12 to 13 minutes at 350 degrees Fahrenheit.
8. Allow the muffins to cool.
9. The recipe makes 11 muffins. Enjoy right away or store the muffins in a covered container in the refrigerator.