Greek Yogurt Protein Muffins

Serving

serving

Prep time

minutes

Cooking time

18-20

minutes

Calories

160

kcal

These moist and fluffy Greek Yogurt Protein Muffins are a wholesome, high-protein snack or breakfast option. Made with Greek yogurt, oat and whole wheat flours, and your favorite protein powder, they’re naturally sweetened and perfect for meal prep. Customize with chocolate chips or berries for added flavor!

🛒 Ingredients

Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup oat flour (or blended oats)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/4 cup coconut sugar (or brown sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
Wet Ingredients:
- 1 cup Greek yogurt (plain or vanilla, non-fat or full-fat)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup of almond milk (or any milk of choice)
Add-ins:
- 1/2 cup dark chocolate chips or berries (optional)

👩🏻‍🍳 Instructions

Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together whole wheat flour, oat flour, protein powder, coconut sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients:
- In a separate bowl, mix Greek yogurt, eggs, honey, applesauce, vanilla extract, and almond milk until smooth.
Combine and Fold:
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Be careful not to overmix, as it may result in dense muffins.
- Fold in chocolate chips or berries if using.
Fill and Bake:
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Remove from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer to a wire rack to cool completely.

💡 Tips

Protein Variations: Use chocolate or berry-flavored protein powder for a twist.
Storage: Keep muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freezing: Wrap individually and freeze for up to 2 months. Reheat in the microwave for 20-30 seconds.

Nutritional Facts (Per Muffin)

Protein: 10g
Carbohydrates: 22g
Dietary Fiber: 3g
Total Fat: 4g
Saturated Fat: 1g
Sugar: 10g
Sodium: 150mg
Calcium: 80mg
Iron: 2mg

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Why You’ll Love These Muffins!

These Greek Yogurt Protein Muffins are moist, fluffy, and packed with protein—perfect for breakfast or a snack on the go. The addition of Greek yogurt makes them tender while boosting their protein content. Enjoy them plain or with your favorite add-ins!