Protein Muffins Recipe (Camp Cooking)

(Illustrative Only)

Making camp protein muffins

Protein bars can get expensive—sometimes $8 or $9 for a small box, or around $3 each if you buy them individually. Many are loaded with sugar and ingredients you may not want. Making your own can be a healthier option. You might not reach the extremely high protein levels of commercial bars, but those often rely on artificial additives anyway. A homemade bar with a balanced 1:2 protein-to-calorie ratio is still pretty solid, especially when the other ingredients are wholesome.

For this batch, I used oats, protein powder, a little flour, baking soda, eggs, honey, and maple syrup. I added a small amount of brown sugar, plus vanilla extract, cinnamon, and salt. I didn’t include peanut butter this time, but next time I might mix in blueberries or raspberries for extra flavor and moisture.

I combined everything into a batter, sprayed a muffin pan, and baked them at about 350°F for around 20 minutes, checking until they browned slightly. They turned out well. Adding fruit would make them juicier with natural flavor.

Each one can be wrapped individually so you can take them on the go, just like store-bought protein bars. These come out to roughly 250 calories with about 15 grams of protein each—pretty reasonable for a homemade option.

Ingredients

• 2 cups rolled oats

• 1 cup protein powder (vanilla or chocolate; whey or plant)

• 1 cup milk (any kind)

• 2 large eggs

• 1/4 cup honey or maple syrup

• A little brown sugar

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/2 tsp salt

• Add some extra stuff like chocolate chip or fruits.