Description
These Greek Yogurt Protein Muffins are a delicious and healthy treat packed with protein and wholesome ingredients. Perfect for a nutritious breakfast or a satisfying snack, they combine creamy Greek yogurt, oats, and protein powder to keep you energized throughout the day.
Ingredients
Scale
Wet Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat 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 blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it 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.
- Combine Dry Ingredients: In a separate bowl, mix together the rolled oats, whole wheat flour, protein powder, baking powder, baking soda, salt, and optional cinnamon until evenly distributed.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and stir gently until just combined to avoid overmixing, which can make muffins tough.
- Add Optional Mix-ins: Fold in the mini chocolate chips or blueberries if using, distributing them evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- You can use flavored protein powder to add extra taste.
- Whole wheat flour can be swapped for all-purpose flour if preferred.
- These muffins freeze well, making them convenient for meal prep or on-the-go breakfasts.
- Use fresh or frozen blueberries depending on availability.
