Greek Yogurt Protein Muffins

Why You’ll Love This Recipe

These muffins are a great way to enjoy a treat without feeling guilty. The Greek yogurt and protein powder give them a satisfying protein boost, while oat or almond flour keeps them naturally gluten-free. They’re quick to make, easy to customize, and perfect for meal prepping. Plus, the combination of wholesome ingredients and optional chocolate chips creates a balance of nutrition and indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large egg
⅔ cup Greek yogurt, 2% fat or full fat recommended
4 oz ripe banana, or ½ cup applesauce
⅓ cup maple syrup, or honey
1 ½ cups oat flour, or almond flour
½ cup protein powder
2 tsp baking powder
1 tsp vanilla extract
⅙ tsp salt
3 to 6 tbsp milk of choice
¼ cup dark chocolate chips, optional

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk the egg, Greek yogurt, banana or applesauce, maple syrup or honey, and vanilla extract until smooth.
3. Add the oat or almond flour, protein powder, baking powder, and salt. Stir until just combined.
4. Gradually add milk as needed until the batter reaches a thick but scoopable consistency.
5. Fold in the chocolate chips if using.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 10–12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Berry Burst – Add fresh or frozen blueberries, raspberries, or chopped strawberries instead of chocolate chips.
• Nut Lover’s – Stir in chopped walnuts, almonds, or pecans for added crunch.
• Cinnamon Spice – Add ½ tsp cinnamon and a pinch of nutmeg for a warm flavor.
• Coconut Dream – Mix in shredded coconut for a tropical twist.
• Pumpkin Swap – Use pumpkin puree in place of banana or applesauce for a fall-inspired version.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months. To reheat, microwave for 15–20 seconds or warm in a 300°F (150°C) oven for 5–7 minutes.

FAQs

Can I make these muffins dairy-free?

Yes, use a dairy-free Greek-style yogurt and plant-based milk.

What type of protein powder works best?

Whey, casein, or plant-based protein powders all work, though texture may vary slightly.

Can I make them without protein powder?

Yes, replace it with additional oat or almond flour in equal weight.

How do I know when the muffins are done?

They’re ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I use regular flour?

Yes, but the texture will be slightly different and baking time may vary by 1–2 minutes.

Are these muffins gluten-free?

Yes, if you use certified gluten-free oat flour and gluten-free protein powder.

Can I reduce the sweetener?

Yes, but note that it may affect the sweetness and moisture of the muffins.

Can I make them vegan?

Yes, replace the egg with a flax egg and use dairy-free yogurt and milk.

Can I use frozen bananas?

Yes, just thaw and mash them before adding to the batter.

How can I make them more chocolatey?

Stir cocoa powder into the batter and add extra chocolate chips.

Conclusion

Greek Yogurt Protein Muffins are the perfect combination of nutritious and delicious. They’re easy to make, customizable to your taste, and ideal for breakfast, snacks, or meal prep. Whether you enjoy them fresh out of the oven or from the freezer, they’re a satisfying way to fuel your day.

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