Greek Yogurt Protein Powder Muffins
Soft, moist, and packed with protein, these Greek Yogurt Protein Powder Muffins are the perfect guilt-free treat for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup Greek yogurt (plain)
- 1/2 cup honey or maple syrup Use your preferred sweetener
- 2 large eggs
Dry Ingredients
- 1 cup protein powder (unflavored or vanilla) Different protein powders may affect texture
- 1 cup oats (rolled or quick)
- 1 teaspoon baking powder Ensure it's fresh for best rise
- 1 teaspoon baking soda Ensure it's fresh for best rise
- 1/2 teaspoon salt
Optional Add-ins
- chocolate chips or fruit (blueberries, bananas) Add according to preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, add the Greek yogurt, honey or maple syrup, and eggs; whisk until smooth.
- In a separate bowl, mix the protein powder, oats, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- If using, gently fold in chocolate chips or fruit.
- Line a muffin tin with paper liners or grease it to prevent sticking.
- Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze each muffin in plastic wrap and then in a resealable bag.