Description
These Greek Yogurt Protein Muffins are a healthy and delicious way to enjoy a protein-packed treat. Made with creamy Greek yogurt, wholesome oat flour, and natural sweeteners, these muffins are perfect for breakfast, snacks, or post-workout fuel. You can customize them with chocolate chips or fresh berries for extra 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
Add-ins (Optional)
- 1/2 cup chocolate chips or berries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners to prevent sticking and make cleanup easier.
- Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, eggs, honey or maple syrup, and vanilla extract. Whisk them together until smooth and well blended.
- Add Dry Ingredients: Gradually add the oat flour, baking powder, baking soda, and cinnamon to the wet mixture. Stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Add-ins: If using chocolate chips or berries, gently fold them into the batter, ensuring even distribution without crushing the berries.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This ensures they set properly and are easier to handle.
Notes
- You can substitute oat flour with almond flour for a nutty flavor but it may affect texture and baking time.
- If you prefer sweeter muffins, increase honey or maple syrup by 1-2 tablespoons.
- For a dairy-free version, use a plant-based yogurt and egg substitute.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing muffins is possible; wrap individually and freeze for up to 2 months.
