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Description
These healthy Greek yogurt protein muffins are a nutritious and easy-to-make breakfast or snack. They are packed with protein and can be customized with your favorite add-ins.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat pastry flour)
- ½ cup protein powder (vanilla or unflavored)
- ½ cup granulated sugar (or a sugar substitute)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt (2% or full-fat)
- ½ cup milk (any kind)
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup berries (fresh or frozen, optional)
- ¼ cup chocolate chips (optional)
- ¼ cup chopped nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the Greek yogurt, milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. If using, gently fold in any optional add-ins.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra fiber, use whole wheat pastry flour.
- You can use your preferred sugar substitute.
- Do not overmix the batter to ensure tender muffins.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg