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Greek Yogurt Protein Muffins – A Healthy, Protein-Packed Treat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 37 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast, Snack, Baked Goods
  • Method: Baking
  • Cuisine: Greek-inspired
  • Diet: Vegetarian

Description

These Greek Yogurt Protein Muffins are a healthy, protein-packed treat perfect for breakfast or a snack. Made with wholesome ingredients like Greek yogurt, oat flour, and natural sweeteners, they offer a delicious way to fuel your day with sustained energy and a satisfying texture. Optional add-ins like chocolate chips or berries add an extra burst of flavor while keeping these muffins nutritious and easy to prepare.

Ingredients

Scale

Wet Ingredients

  • 1 cup Greek yogurt
  • 2 eggs
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon

Optional Add-ins

  • 1/2 cup chocolate chips or berries

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Mix Wet Ingredients: In a large bowl, combine the Greek yogurt, eggs, honey or maple syrup, and vanilla extract. Mix thoroughly until smooth and well blended.
  3. Add Dry Ingredients: Gradually add the oat flour, baking powder, baking soda, and cinnamon to the wet mixture. Stir well until all the dry ingredients are fully incorporated.
  4. Fold in Add-ins: If using, gently fold in chocolate chips or berries into the batter to evenly distribute them without overmixing.
  5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about two-thirds full.
  6. Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  7. Cool: Remove the muffin tin from the oven and let the muffins cool completely before serving to allow flavors to set and to prevent burning your mouth.

Notes

  • You can substitute oat flour with whole wheat flour if desired, but this will change the texture slightly.
  • Honey or maple syrup can be adjusted to taste or replaced with a sugar substitute for lower sugar content.
  • The muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, use a plant-based yogurt alternative.
  • Feel free to add nuts or seeds for extra crunch and nutrition.

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Find it online: https://familytastykitchen.com/greek-yogurt-protein-muffins-a-healthy-protein-packed-treat-recipe/