Description
Deliciously moist and protein-packed Greek Yogurt Protein Muffins made with wholesome oat flour and natural sweeteners. These healthy treats are perfect for breakfast or a nutritious snack, featuring optional chocolate chips or berries for added flavor and texture.
Ingredients
Scale
Wet Ingredients
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
Optional Add-ins
- 1/2 cup chocolate chips or berries
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, thoroughly combine the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth and well blended.
- Add Dry Ingredients: Add oat flour, baking powder, baking soda, and cinnamon to the wet mixture. Stir gently but thoroughly until all ingredients are fully incorporated into a smooth batter.
- Fold in Add-ins: Carefully fold in the chocolate chips or berries if using, ensuring they are evenly distributed without overmixing the batter.
- Fill Muffin Tin: Evenly divide the muffin batter into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean, signaling doneness.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy once cooled.
Notes
- Use gluten-free oat flour if you require a gluten-free option.
- Honey and maple syrup can be used interchangeably depending on preference.
- Make sure not to overmix the batter to keep muffins tender and moist.
- For a vegan alternative, substitute eggs with flax eggs and use a plant-based yogurt.
- Add nuts or seeds for extra crunch and nutrition, if desired.
