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)

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

Use certified gluten-free oat flour and protein powder for a gluten-free version.

Replace banana/applesauce with pumpkin puree for a fall twist.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freeze for up to 3 months for long-term storage.