Description
Delicious and healthy Greek Yogurt Protein Muffins packed with protein and wholesome ingredients. Perfect as a nutritious snack or a high-protein breakfast option, these muffins combine creamy Greek yogurt, oat flour, and protein powder to create a moist and flavorful treat suitable for vegetarians seeking a balanced diet.
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 Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Line a muffin tin with 10 paper liners or lightly grease the tins 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 homogenous.
- Combine Dry Ingredients: Add oat flour, protein powder, baking powder, baking soda, salt, and cinnamon (if using) to the wet mixture. Stir gently until just combined without overmixing to keep muffins tender.
- Fold in Add-ins: Carefully fold in the mini chocolate chips or fresh berries if desired, distributing them evenly throughout the batter.
- 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: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps set the structure and prevents sogginess.
Notes
- Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- Freeze muffins for longer storage; thaw as needed before eating.
- For a dairy-free version, use dairy-free yogurt and a plant-based protein powder.
- Optional cinnamon adds warmth and flavor but can be omitted based on preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 6g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
