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Different variations of protein muffins with chocolate chips, blueberries, and lemon zest

Name: Greek Yogurt Protein Muffins

Summary: Soft, moist, and protein-packed muffins made with Greek yogurt and protein powder. Perfect for a healthy breakfast, snack, or post-workout treat. Easy to customize with your favorite mix-ins like chocolate chips, blueberries, or nuts.
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Prep Time 10 minutes
Cook Time 20 minutes
10 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup Greek yogurt plain, full-fat or low-fat
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsweetened applesauce or mashed banana
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour or whole wheat flour
  • 1 scoop 30g vanilla protein powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips or blueberries optional

Equipment

  • Equipment:
  • Mixing bowls (large & medium)
  • Measuring cups & spoons
  • Whisk or electric mixer
  • Silicone spatula
  • Muffin tin (12 cups)
  • Paper muffin liners or non-stick spray
  • Ice cream scoop (optional, for even batter distribution)
  • Cooling rack

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with non-stick spray.
  3. In a large mixing bowl, whisk together Greek yogurt, eggs, honey (or maple syrup), applesauce (or mashed banana), and vanilla extract until smooth.
  4. In a separate bowl, combine oat flour, protein powder, baking powder, baking soda, and salt.
  5. Slowly add the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Fold in any add-ins like chocolate chips or blueberries.
  7. Fill each muffin cup 3/4 full with batter.
  8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Notes:
Use room temperature ingredients for best results.
Do not overmix the batter to maintain a light, fluffy texture.
These muffins freeze well for up to 3 months.
Customize flavors by adding lemon zest, peanut butter, or pumpkin puree.