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Greek Yogurt Protein Muffins

Greek Yogurt Protein Muffins That Are Soft and Delicious

Greek Yogurt Protein Muffins are moist, high in protein, and refined sugar-free, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 large Ripe Banana Adds natural sweetness and moisture; replace with ½ cup (120 g) unsweetened applesauce for a different flavor.
  • 1 large Egg Provides structure; substitute with a flaxseed egg for a vegan option.
  • 1 cup Greek Yogurt Go for 2% or full-fat for the best taste.
  • 1/4 cup Maple Syrup A natural sweetener; can also use honey or agave.
  • 1 cup Oat Flour High in fiber and gluten-free; swap with almond or whole wheat flour if preferred.
  • 1 scoop Protein Powder Boosts protein content; vegan protein powder is great.
  • 1 tbsp Baking Powder Essential for a fluffy texture.
  • 1/2 tsp Salt Enhances overall flavor; omit if your protein powder is salted.
  • 1/2 cup Milk Any unsweetened almond, dairy, or dairy-free milk works well.
  • 1 tsp Vanilla Extract Adds delightful flavor; can skip if using vanilla protein powder.
  • 1/2 cup Chocolate Chips Optional; dark chocolate recommended for lower sugar.

Equipment

  • Muffin Tin
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Prepare a muffin tin by placing muffin liners in each cup, lightly greasing them.
  2. Mash a ripe banana until smooth. Add Greek yogurt, an egg, maple syrup, and vanilla extract. Mix until smooth.
  3. Add oat flour, protein powder, baking powder, and salt to the wet mixture. Stir while incorporating milk to create a consistent batter.
  4. Pour the muffin batter into the prepared muffin cups, filling each about halfway. Optionally, sprinkle chocolate chips on top.
  5. Bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  6. Allow the muffins to cool in the tin for about 15 minutes. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 6gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

These muffins are healthy and perfect for meal prep. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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