Question 1

How much protein is in each muffin?

Accepted Answer

It varies by brand, but with 1/2 cup whey protein and Greek yogurt, you’ll get roughly 8–11 grams per muffin. Check your specific protein label for the most accurate count.

Question 2

Can I use only oat flour?

Accepted Answer

Oat flour alone makes a denser, more fragile muffin. If you love the flavor, use half oat flour and half all-purpose or a 1:1 gluten-free blend for better structure.

Question 3

What kind of peanut butter works best?

Accepted Answer

Creamy peanut butter, either natural or regular, is fine. If using natural, stir well to incorporate the oil and measure accurately, or the batter can be too loose.

Question 4

Why are my muffins dry?

Accepted Answer

Common culprits are too much flour, a gritty protein powder, or overbaking. Level your flour, choose a smooth protein, and bake until just set with moist crumbs on the tester.

Question 5

Why did my muffins sink?

Accepted Answer

Usually it’s from overmixing, underbaking, or using too much leavening. Make sure your baking powder and soda are fresh, and pull the muffins only when the centers spring back.

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