Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

In a large mixing bowl, combine the rolled oats, protein powder, baking powder, and cinnamon (if using). Mix well to guarantee all dry ingredients are evenly distributed.

In a separate bowl, whisk together the Greek yogurt, honey (or maple syrup), eggs, milk, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense muffins.

Gently fold in your chosen add-ins, guaranteeing they're evenly distributed throughout the batter.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For best results, consider storing your protein muffins in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage; simply reheat in the microwave or toaster oven when you're ready to enjoy.

Experiment with different flavors by swapping ingredients or adding spices, and don't hesitate to get creative with your favorite mix-ins!