Greek Yogurt Protein Muffins

These Greek yogurt protein muffins are soft, moist, and packed with the kind of energy I need to fuel my mornings or afternoon snack breaks. Made with simple ingredients and naturally high in protein, they’re a smart choice when I want something sweet that also supports my goals.

Why I Love This Recipe

I love this recipe because it gives me a healthy muffin that actually tastes like a treat. The Greek yogurt keeps them moist and adds a creamy richness, while also boosting the protein content without needing fancy powders. I can make a batch in under 30 minutes and enjoy them all week long—plus, they’re easy to customize with fruit, chocolate chips, or nuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Plain Greek yogurt (I prefer full-fat or 2% for moisture)
• Eggs
• Honey or maple syrup
• Vanilla extract
• Baking powder
• Baking soda
• Salt
• Cinnamon (optional)
• Whole wheat flour or oat flour
• Mashed banana or applesauce (for natural sweetness and moisture)
• Optional mix-ins: chocolate chips, blueberries, chopped nuts, shredded coconut

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, I whisk together the Greek yogurt, eggs, mashed banana (or applesauce), honey, and vanilla until smooth.

3. In a separate bowl, I mix the flour, baking powder, baking soda, salt, and cinnamon.

4. I add the dry ingredients into the wet mixture and stir just until combined, being careful not to overmix.

5. If I’m using any add-ins like chocolate chips or berries, I fold them in gently at the end.

6. I spoon the batter evenly into the muffin cups, filling each about ¾ full.

7. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

8. Once they’re done, I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 10–12 standard-sized muffins. Prep time is about 10 minutes, and baking takes around 20 minutes, so I can have a batch ready in 30 minutes total.

Variations

• I sometimes stir in a scoop of vanilla or chocolate protein powder for an extra protein boost.

• Swapping banana for pumpkin purée gives these a fall-inspired twist.

• I make them gluten-free by using certified gluten-free oat flour or almond flour.

• For a citrus pop, I add lemon zest and a handful of fresh raspberries.

• If I want a savory version, I skip the sweetener and mix in chopped spinach and cheese instead.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I pop one in the microwave for about 10–15 seconds. They also freeze really well—just wrap them individually and freeze for up to 2 months. I thaw them overnight or microwave directly from frozen for a quick snack.

FAQs

Can I use flavored Greek yogurt?

Yes, I can use flavored yogurt, but I keep in mind it will add sweetness and possibly more sugar to the muffins.

Are these muffins good for meal prep?

Absolutely. I often bake a batch on Sunday and enjoy them throughout the week for breakfast or snacks.

Can I make them without eggs?

Yes, I replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if I need an egg-free version.

Do I need to use protein powder?

Not at all. These muffins already have protein from the Greek yogurt and eggs, but I can add protein powder if I want a higher protein count.

What’s the best flour to use?

I usually go with whole wheat or oat flour for more nutrition, but all-purpose flour works too if that’s what I have on hand.

Conclusion

These Greek yogurt protein muffins are a simple and delicious way for me to stay on track without giving up flavor. They’re great for busy mornings, post-workout snacks, or even a guilt-free dessert. With so many ways to switch them up, I never get bored—and they always hit the spot.

Greek Yogurt Protein Muffins

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10–12 standard muffins
• Category: Breakfast, Snack
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These Greek Yogurt Protein Muffins are soft, moist, and naturally high in protein—perfect for meal prep, on-the-go breakfasts, or healthy snacks. Made without protein powder, they get their nutritional boost from creamy Greek yogurt, eggs, and wholesome ingredients. Customizable and freezer-friendly, these muffins are a delicious and smart way to fuel your day.

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Ingredients

• 1 cup plain Greek yogurt (full-fat or 2% recommended)
• 2 large eggs
• ⅓ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• 1 cup whole wheat flour or oat flour
• ½ cup mashed banana or unsweetened applesauce
• Optional mix-ins: ½ cup chocolate chips, blueberries, chopped nuts, or shredded coconut

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together Greek yogurt, eggs, mashed banana or applesauce, honey, and vanilla until smooth.
3. In another bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon.
4. Add dry ingredients to the wet and mix gently until just combined—do not overmix.
5. Fold in any desired mix-ins.
6. Divide the batter evenly among 10–12 muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

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Notes

• Use vanilla or fruit-flavored Greek yogurt for variety (adjust sweetness accordingly).
• Add 1 scoop of protein powder for an extra protein boost, if desired.
• Swap banana for pumpkin purée for a seasonal variation.
• Make them gluten-free using oat flour or almond flour.
• For savory muffins, omit sweetener and stir in chopped spinach and cheese.