Description
These Greek Yogurt Protein Muffins are a healthy, protein-packed treat perfect for a nutritious snack or a high-protein breakfast option. Made with simple ingredients like Greek yogurt, oat flour, and protein powder, they offer a delicious, moist texture with optional chocolate chips or fresh berries for added flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup oat flour
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins (Optional)
- 1/2 cup mini chocolate chips or fresh berries
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with 10 paper liners or lightly grease the cups to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, honey or maple syrup, milk, and vanilla extract until the mixture is smooth and well combined.
- Add dry ingredients: Add the oat flour, protein powder, baking powder, baking soda, salt, and optional cinnamon to the wet ingredients. Stir gently until just combined, taking care not to overmix which can make the muffins tough.
- Fold in optional add-ins: If using, fold in the mini chocolate chips or fresh berries carefully to distribute evenly without breaking them.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they’re fully cooked.
- Cool the muffins: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- For longer storage, freeze the muffins and thaw as needed.
- To make a dairy-free version, use dairy-free yogurt (such as coconut or almond yogurt) and plant-based protein powder.
- The muffins can be customized by adding nuts or different berries according to preference.
