Greek Yogurt Protein Muffins

Why You’ll Love This Recipe

Greek Yogurt Protein Muffins are an easy, healthy option for those looking to increase their protein intake without sacrificing taste. The Greek yogurt provides a creamy texture and a dose of probiotics, while the protein powder helps fuel your body. With just the right amount of sweetness from maple syrup or honey, and the optional dark chocolate chips for an extra indulgent touch, these muffins will quickly become a favorite in your baking repertoire.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large egg
• ⅔ cup (180 g) Greek yogurt, 2% fat or full fat recommended
• 4 oz (115 g) ripe banana, or ½ cup (120 g) applesauce
• ⅓ cup (80 ml) maple syrup, or honey
• 1 ½ cups (150 g) oat flour, or almond flour
• ½ cup (50 g) protein powder, see notes
• 2 tsp baking powder
• 1 tsp vanilla extract
• ⅙ tsp salt
• 3 to 6 tbsp milk of choice, see notes
• ¼ cup (50 g) dark chocolate chips, optional

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the egg, Greek yogurt, banana (or applesauce), maple syrup (or honey), and vanilla extract.
3. In another bowl, combine the oat flour (or almond flour), protein powder, baking powder, and salt. Mix until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If the batter seems too thick, add 3 to 6 tablespoons of milk, depending on your desired consistency.
5. Fold in the chocolate chips (if using).
6. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes 12 muffins.
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 30-35 minutes

Variations

• Flour Substitutes: If you don’t have oat flour, you can substitute with almond flour or a gluten-free all-purpose flour.
• Sweeteners: Use maple syrup for a refined sugar-free option, or opt for honey if you prefer.
• Fruit: Try replacing the banana with applesauce or other fruits such as berries or mashed sweet potatoes for a different flavor.
• Protein Powder: Use whey, plant-based, or collagen protein powder depending on your dietary preferences.
• Chocolate Chips: For a healthier option, use dark chocolate chips or skip them entirely if you prefer a lighter treat.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• Freezing: These muffins freeze well. Store them in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven before serving.
• Reheating: To reheat, simply microwave the muffins for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.

FAQs

1. Can I use a different type of yogurt for this recipe?

Yes! While Greek yogurt gives the muffins a thick and creamy texture, you can use regular yogurt or non-dairy yogurt as well. Just note that the texture might be slightly different.

2. Can I make these muffins dairy-free?

Yes, simply swap the Greek yogurt for a dairy-free yogurt alternative and use a plant-based protein powder. You can also choose almond or oat milk instead of dairy milk.

3. Can I substitute the egg?

If you’re looking for an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg replacer.

4. How can I make these muffins lower in sugar?

You can reduce the amount of maple syrup or honey and rely on the natural sweetness of the banana or applesauce. Alternatively, use a sugar substitute like stevia or monk fruit sweetener.

5. Can I use a different type of flour?

Yes, you can substitute oat flour with almond flour, gluten-free flour, or all-purpose flour, but be mindful that this may alter the texture and flavor slightly.

6. What type of protein powder is best for these muffins?

You can use any type of protein powder, whether it’s whey, pea, or collagen protein. Choose the one that best fits your dietary preferences.

7. Can I add nuts or seeds to the muffins?

Absolutely! Feel free to fold in some chopped nuts, seeds, or dried fruits for an extra crunch or flavor boost.

8. How do I know when the muffins are done baking?

To check if the muffins are done, insert a toothpick into the center of one. If it comes out clean, the muffins are ready. If there’s batter on the toothpick, bake for a few more minutes.

9. Can I make these muffins ahead of time?

Yes, these muffins can be made ahead and stored in an airtight container. They’ll stay fresh for several days or can be frozen for longer storage.

10. How do I prevent the muffins from becoming dry?

Make sure not to over-bake the muffins, as that can dry them out. Additionally, using Greek yogurt and the right amount of liquid (milk) helps to keep them moist.

Conclusion

These Greek Yogurt Protein Muffins are a fantastic, nutritious treat that doesn’t compromise on flavor. With a balance of protein, healthy fats, and natural sweetness, they’re perfect for busy mornings, after workouts, or as an everyday snack. Customize them to suit your preferences, and enjoy a guilt-free indulgence that’s both satisfying and nourishing!

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