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Greek Yogurt Protein Muffins

These simple and nutritious Greek Yogurt Protein Muffins are perfect for all skill levels, offering a tender crumb and customizable flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Adds moisture, richness, and protein.
  • 2 large eggs Provide structure and help the muffins rise.
  • 1/2 cup honey or maple syrup Sweetener and flavor.
  • 1 teaspoon vanilla extract Enhances flavor without being assertive.
Dry Ingredients
  • 1 cup oats (ground to flour) Acts like flour and provides a wholesome base.
  • 1 teaspoon baking powder Leavening agent for lift.
  • 1/2 teaspoon baking soda Leavening agent that adds lift.
  • 1/2 teaspoon salt Balances the flavors.
Optional Add-Ins
  • 1/2 cup chocolate chips, nuts, or fruits For customization and added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until well combined.
  3. In another bowl, combine the ground oats, baking powder, baking soda, and salt.
Mixing
  1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in any optional add-ins.
Baking
  1. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool slightly before removing from the pan.

Notes

These muffins are forgiving and can be customized with various add-ins. Store in an airtight container for up to 2 days at room temperature, or freeze for up to 3 months.