Description

These Greek Yogurt Protein Muffins are soft, moist, and easy to make. Greek yogurt adds a creamy texture, while protein powder makes them a more filling choice for breakfast or snack time. Make a batch ahead and enjoy them throughout the week.

Ingredients

1 cup plain Greek yogurt
2 large eggs
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
1 1/2 cups oat flour
1/2 cup vanilla protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup milk, as needed
1/2 cup fresh blueberries, optional
2 tablespoons mini chocolate chips, optional

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Instructions

Preheat the oven: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
Mix the wet ingredients: In a large bowl, whisk together the Greek yogurt, eggs, honey or maple syrup, and vanilla.
Add the dry ingredients: Add the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Stir gently until combined.
Check the batter: If the batter feels very thick, add milk 1 tablespoon at a time until it is thick but easy to scoop.
Add extras: Gently fold in blueberries or chocolate chips if using.
Fill the muffin cups: Divide the batter evenly between the 12 cups, filling each about 3/4 full.
Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.

Notes

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For longer storage, freeze the muffins for up to 3 months. Thaw them overnight in the refrigerator or at room temperature.

Recipe Tips

Use thick Greek yogurt for soft, moist muffins.
Don’t overmix the batter or the muffins may become dense.
If using frozen blueberries, add them straight from the freezer.
Try adding lemon zest for a fresh flavor.
For chocolate muffins, add 2 tablespoons of unsweetened cocoa powder and use chocolate protein powder.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Category: Breakfast, Snack
Method: Baked