Go Back
–+ servings
Greek Yogurt Protein Muffins

Greek Yogurt Protein Muffins You'll Crave Every Morning

These Greek Yogurt Protein Muffins are a delicious and healthy option for breakfast or snacks, packed with protein and refined sugar-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Ripe Banana Adds natural sweetness and moisture; substitute with ½ cup unsweetened applesauce or pumpkin puree if desired.
  • 1 large Egg Provides structure and moisture; can be replaced with a flaxseed egg for a vegan option.
  • 1 cup Greek Yogurt Key for moisture and a protein boost; opt for 2% fat or full fat, or use dairy-free yogurt for a vegan version.
  • ¼ cup Maple Syrup Acts as a natural sweetener without refined sugar; honey or agave can work as alternatives.
  • 1 cup Oat Flour Delivers fiber and gluten-free structure; can be substituted with all-purpose or almond flour, but avoid coconut flour.
  • 1 scoop Protein Powder Enhances protein content; consider vegan protein or casein, with a substitute of additional oat or almond flour if unavailable.
  • 2 teaspoons Baking Powder Your essential leavening agent for fluffy muffins.
  • ½ teaspoon Salt Enhances flavors; you might skip this if your protein powder is already salted.
  • ¼ cup Milk Thins the mixture for the right consistency; use almond or any dairy/dairy-free milk, adjusting quantity as needed.
  • 1 teaspoon Vanilla Extract Adds delightful flavor; it's optional if you're using vanilla protein powder.
  • ½ cup Dark Chocolate Chips For a touch of sweetness and texture, consider sugar-free options to keep it healthy!

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line your muffin tin with paper liners or lightly grease each cup.
  2. In a large mixing bowl, mash one ripe banana until smooth, then add 1 cup of Greek yogurt, 1 large egg, ¼ cup of maple syrup, and a splash of vanilla extract. Mix thoroughly.
  3. In a separate bowl, whisk together 1 cup of oat flour, 1 scoop of protein powder, 2 teaspoons of baking powder, and a pinch of salt. Gradually incorporate this dry blend into the wet mixture.
  4. Fold in ½ cup of dark chocolate chips gently into the batter.
  5. Spoon the batter into prepared muffin liners, filling them halfway and sprinkle any extra chocolate chips on top.
  6. Bake in the preheated oven for 20-25 minutes, checking for doneness with a toothpick.
  7. Once baked, allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Enjoy these muffins warm or store in an airtight container for later. Perfect for meal prep or a quick snack.

Tried this recipe?

Let us know how it was!