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