Name: Protein Pancake Sausage Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup oat flour; 1 scoop vanilla protein powder (about 30g); 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 3/4 cup unsweetened almond milk; 1 tablespoon maple syrup; 1/2 teaspoon vanilla extract; 1/2 cup cooked turkey breakfast sausage (crumbled or chopped); Nonstick spray or oil for greasing the muffin tin

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Protein Pancake Sausage Muffins are the unbeatable breakfast mashup you never knew you needed: fluffy, sweet-salty, and packed with protein to keep you powered up for hours. Each portable muffin delivers the familiar comfort of pancakes with the satisfying heartiness of sausage, all tucked into a wholesome, irresistibly snackable bite. Whether you’re kids-at-heart, meal-prepping for success, or just craving something new, these muffins will earn a permanent spot in your breakfast rotation.

Protein Pancake Sausage Muffins Recipe - Recipe Image

Ingredients You’ll Need

The building blocks of Protein Pancake Sausage Muffins are delightfully simple but so thoughtfully chosen—each ingredient brings its own magic, from texture to flavor to that golden pancake crumb. Gather these up and you’ll have a batch ready to devour in under 30 minutes!

Oat flour: Adds nutty flavor and wholesome fiber, keeping the muffins tender but not dense.
Vanilla protein powder: Infuses extra protein and a subtle sweetness—plus keeps you full for hours!
Baking powder: Gives your muffins their lovely lift and fluffiness.
Salt: Enhances all the other flavors and balances the subtle sweetness.
Large eggs: Hold everything together with richness and help create a satisfying bite.
Unsweetened almond milk: Keeps the muffins moist and light without overpowering the classic pancake vibe.
Maple syrup: Adds just enough natural sweetness to evoke true pancake flavor—no need for extra sugar.
Vanilla extract: Amplifies the pancake-and-sausage aroma and taste.
Cooked turkey breakfast sausage: Bring on the savory—use crumbled or chopped pieces for a delicious protein boost in every muffin.
Nonstick spray or oil: Essential for easy muffin removal and golden edges (no sticking here!).

How to Make Protein Pancake Sausage Muffins

Step 1: Preheat and Prepare Your Pan

First things first! Set your oven to 350°F so it’s perfectly hot when your muffins are ready to bake. Lightly coat a standard 12-cup muffin tin with nonstick spray or oil—this ensures your delicious Protein Pancake Sausage Muffins pop out with zero fuss, golden and perfect every time.

Step 2: Whisk Your Dry Ingredients

In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, and salt. Give everything a good whisk so it’s evenly mixed and lump-free. This step helps distribute the rising agent for evenly fluffy muffins, and ensures the protein powder integrates seamlessly.

Step 3: Mix Wet Ingredients Separately

In another bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract. Mix until smooth and well-blended—the eggs help bind, while the syrup and vanilla bring that irresistible pancake aroma. Getting these evenly mixed now means a perfectly uniform muffin batter later.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined—avoid over-mixing, which can make your muffins tough. You’re aiming for a smooth but airy batter that promises a light and inviting crumb once baked.

Step 5: Fold in the Sausage

This is where the magic happens! Gently stir in your crumbled or chopped cooked turkey sausage until there’s a little bit in every bite. This step transforms your muffins from ordinary to mouthwatering, savory-sweet treats.

Step 6: Fill and Bake

Divide the batter evenly between the 12 muffin cups. Fill each about three-quarters full so they have room to rise and form a golden dome. Pop them in the oven for 15–18 minutes, or until a toothpick inserted comes out clean—your kitchen will smell amazing!

Step 7: Cool and Serve

Let the Protein Pancake Sausage Muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This brief wait makes them easier to release and preserves their fluffy texture. Enjoy warm for that just-cooked pancake experience, or let them cool completely for meal prepping.

How to Serve Protein Pancake Sausage Muffins

Garnishes

Add a pat of butter while the muffins are still warm, drizzle some extra maple syrup, or sprinkle them with a pinch of cinnamon for a fun, personal touch. A little dusting of powdered sugar is also a showstopper for special brunches!

Side Dishes

Pair your Protein Pancake Sausage Muffins with a bowl of fresh fruit, a creamy yogurt parfait, or even a handful of roasted nuts. For an extra-special breakfast, try serving them alongside cottage cheese or a scrambled egg scramble with greens for added protein and color.

Creative Ways to Present

Try arranging your muffins in a basket lined with a cheerful napkin for brunch spreads, or stack them on a cake stand with toothpicks for easy grab-and-go buffet bites. Turn them into mini breakfast sandwiches by splitting them and adding a swipe of cream cheese or a slice of cheese in the middle—kids and adults alike will cheer!

Make Ahead and Storage

Storing Leftovers

After cooling completely, pop your Protein Pancake Sausage Muffins into an airtight container and keep them in the refrigerator for up to 4 days. They’ll stay soft and moist, ready for quick breakfasts or satisfying snacks throughout the week.

Freezing

These muffins are brilliant for batch-cooking! Arrange cooled muffins on a baking sheet, freeze until firm, then transfer them to a zip-top freezer bag. They’ll keep beautifully for up to 2 months, so you can always have a high-protein breakfast on standby.

Reheating

Zap a muffin in the microwave for 30 to 45 seconds straight from the fridge or freezer for that just-baked texture. For a crispier bite, reheat in a toaster oven at 300°F for about 5 minutes. Either way, they’re warm, slightly sweet, and pure comfort in minutes.

FAQs

Can I make these Protein Pancake Sausage Muffins vegetarian?

Absolutely! Just swap out the turkey sausage for your favorite plant-based sausage alternative. The texture and flavor remain delicious, and you still get that essential protein boost.

Can I use a different flour besides oat flour?

Yes, feel free to use whole wheat flour or even all-purpose flour if oat flour isn’t your thing. Just note, the texture and nutrient profile will change a bit—oat flour gives these muffins a tender crumb and extra fiber.

Which protein powder works best?

A neutral or vanilla-flavored protein powder works wonders in this recipe. If you swap in chocolate or an unflavored one, the muffins’ taste will shift, so stick to vanilla for that true pancake vibe.

Is it possible to add veggies or cheese?

You bet! Stir in a handful of shredded cheddar, diced bell peppers, or chopped spinach for extra flavor and nutrition. Get creative and make the recipe your own—these muffins are very customizable.

How can I prevent the muffins from sticking?

Use a good nonstick spray or well-oiled pan, and let the muffins cool for 5 minutes before removing them. If you bake often, silicone muffin liners are a great investment to guarantee zero sticking.

Final Thoughts

These Protein Pancake Sausage Muffins are something special: endlessly adaptable, meal-prep friendly, and just plain fun to eat. I hope you give them a try soon—once you do, your breakfast routine might never be the same!

Protein Pancake Sausage Muffins Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 28 minutes
Yield: 12 muffins 1x
Diet: Non-Vegetarian

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Description

These Protein Pancake Sausage Muffins are a delicious and convenient breakfast option that’s high in protein and perfect for meal prep. Packed with oat flour, protein powder, and savory turkey sausage, these muffins are satisfying and flavorful.

Ingredients

Scale

Dry Ingredients:

1 cup oat flour
1 scoop vanilla protein powder (about 30g)
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

2 large eggs
3/4 cup unsweetened almond milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract

Additional:

1/2 cup cooked turkey breakfast sausage (crumbled or chopped)
Nonstick spray or oil for greasing the muffin tin

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Instructions

Preheat Oven: Preheat oven to 350°F and grease a 12-cup muffin tin.
Mix Dry Ingredients: Whisk oat flour, protein powder, baking powder, and salt in a large bowl.
Combine Wet Ingredients: In another bowl, whisk eggs, almond milk, maple syrup, and vanilla extract.
Combine Mixtures: Pour wet ingredients into dry ingredients and stir until mixed. Fold in cooked sausage.
Fill Muffin Cups: Divide batter among muffin cups, filling each 3/4 full.
Bake: Bake for 15–18 minutes until a toothpick comes out clean.
Cool and Serve: Let cool for 5 minutes before serving warm or storing for meal prep.