Healthy Breakfast Protein Biscuits Recipe (Make-Ahead, High-Protein, Family-Approved)
When Saad started getting hungry by mid-morning despite eating a full breakfast, I knew his cereal-and-milk routine needed upgrading. These soft, muffin-like protein biscuits pack 15 grams of protein into each bite through a combination of protein powder, Greek yogurt, and eggs, keeping my family full and satisfied through to lunch. Now my husband eats two every weekday morning with his coffee, and Saad has finally stopped complaining about morning hunger at school.
Ingredients
- 1 cup plain Greek yogurt full-fat or 2% works best for moisture
- 2 large eggs room temperature
- 1 medium ripe banana mashed
- 1 cup vanilla protein powder whey or plant-based
- ¾ cup all-purpose flour
- ¼ cup rolled oats old-fashioned or quick oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon optional but recommended
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners or lightly grease each cup with cooking spray. This prevents sticking and makes cleanup easier.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, mashed banana, and vanilla extract until smooth and well combined. This creates the wet base that gives these biscuits their signature moist, muffin-like texture.
- In a separate medium bowl, sift together the protein powder, flour, rolled oats, baking powder, salt, and cinnamon. Whisking these dry ingredients separately prevents lumps from the protein powder and ensures even distribution of leavening agents.
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix, as this can result in dense, tough biscuits. A few small lumps are perfectly fine and will disappear during baking.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Use a small cookie scoop or spoon to ensure even portions, which helps all biscuits bake at the same rate.
- Bake for 22-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.
Notes
These biscuits taste best served warm with a drizzle of honey or a spread of almond butter. Storage: Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in the microwave for 30-45 seconds before serving. Variation: Swap vanilla protein powder for chocolate protein powder, or add ¼ cup chocolate chips and reduce the banana to half.