Moist and delicious, these Greek yogurt Protein Muffins will satisfy your sweet tooth without guilt. This protein muffin recipe is quick, easy and so healthy that you'll be making it every week. It's oil-free, gluten-free and refined sugar free.
I just left my job. After months of burnout, I took the decision to prioritize my health. It was 10:41 a.m. when, tired and sick, I finally closed the laptop and said goodbye to a situation that I couldn't bear any longer. My friend, I honestly can't describe my feelings in that moment. I was confused, scared of an uncertain future, but also very, very, very happy. Relieved, free, excited. Motivated to work my a** off and live the life of my dreams.
Fueled by a mix of "anger" and commitment, I headed off to the kitchen and dedicated to what I truly love. My blog, creating content and making healthy recipes. That's how these Greek yogurt protein muffins were born, to remark a huge change in life and especially mindset. Well, let me tell you that the recipe worked better than expected: these are probably one of the BEST macro-friendly desserts I've ever baked in my life!
Jump to:
- The secrets for moist protein muffins
- Protein muffin ingredients
- Replacement options
- Muffins with protein powder: The best protein powder for baking
- How to make protein muffins without protein powder?
- Recipe variations
- How to make protein muffins with Greek yogurt
- Storage directions
- Serving ideas
- FAQ - Frequently asked questions
- More high protein desserts
The secrets for moist protein muffins
These are not the average protein muffins. These are the SOFTEST and MOISTEST protein muffins ever! The key is to apply a couple of golden rules which will make your desserts so moist that you won't ever believe they have protein powder. Curious to learn more? Here are my 4 secrets unveiled.
- Use Greek yogurt and mashed banana to add moisture and ensure your muffins won't dry out when exposed to the high temperatures of the oven.
- Choose vegan protein powder or casein rather than whey. These options behave just like normal flour and won't ruin the texture of your cupcakes.
- When preparing the batter, never overmix the ingredients because this tends to incorporate too much air in the mixture and make baked goods dry. Just mix until everything is combined and you don't see lumps.
- Do not overbake Greek yogurt muffins. 20 minutes at 180°C (350°F) should be enough; baking them for longer or/ at higher temperatures will spoil their texture.
Protein muffin ingredients
This protein muffin recipe is very simple. Made with common ingredients and without oil, it is also great if you don't have protein powder. Replace it with more flour and you are set to bake! But hey, one step at the time. Let's now dive into all you need to make high protein muffins at home. And don't worry if something is missing, in the next section you are going to find a complete list of substitutes.
Dry ingredients
- Oat flour. To keep these muffins gluten-free, this recipe uses oat flour. Oat flour is a wholegrain, unrefined alternative that will make your dessert higher in fibers and nutrients.
- Protein powder. Whenever baking, my recommendation is to prefer vegan protein powder or casein. Unlike whey, they will keep your desserts soft and moist as normal flour. I used vanilla flavored protein powder, but you are free to choose other options such as chocolate.
- Baking powder. This ingredient will help the chocolate chip protein muffins rise and get soft like the original.
- Salt. A hint of salt enhances all the delicious flavors and balances the sweetness level.
- Chocolate chips. For healthy protein muffins without refined sugars, use dark or extra dark chocolate chips. The higher the cocoa percentage, the more the benefits for your health.
Wet ingredients
- Greek yogurt. To add more protein, this recipe uses Greek yogurt. You are free to choose between regular or low-fat options; the result and calorie content won't change significantly.
- Ripe banana. In this recipe, the role of banana is to add natural sweetness and moisture to your oil-free protein muffins. Make sure to opt for a banana that is very ripe. The riper the sweeter and tastier your Greek yogurt muffins will be.
- Maple syrup. The maple syrup sweetens this protein dessert in a healthier way, without the need for refined sugars.
- Egg. Use a large whole egg for more nutrients and better taste. Whenever possible, try to choose free range eggs.
- Milk. This Greek yogurt muffin recipe can be prepared with any type of milk you like, dairy or dairy-free. Some great options are unsweetened almond milk, soy milk, oat milk and semi-skimmed milk.
- Vanilla extract. A teaspoon vanilla extract gives the dessert plenty of flavor. You can omit in case that you are using vanilla protein powder.
Replacement options
In this section you are going to learn how to best replace the main ingredients in this recipe to get the same result also if something is missing. I promised, this is a simple protein muffin recipe that anyone can make. Also without protein powder!
- If you don't have oat flour, prepare your desserts with wholewheat flour, spelt flour or regular all purpose flour. Almond flour will also work, but the texture won't be exactly the same.
- Did you know that you can make high protein muffins without protein powder? Just replace it with more oat flour or almond flour, you are still going to get plenty of high quality protein from the yogurt.
- Greek yogurt can be replaced with Skyr, quark or with any other thick yogurt of your choice. Also plant based alternatives work, but they must have the same texture of Greek yogurt. Firm and thick rather than smooth and runny.
- Unsweetened applesauce is an excellent alternative to banana. It will make your oil-free muffins so sweet and moist that you won't be able to resist!
- You can substitute maple syrup with honey, agave syrup, date syrup or any sugar-free liquid sweetener. Do not use granular sweeteners because they will change the batter consistency.
- For vegan protein muffins, replace the egg with one flaxseed egg or vegan egg replacements.
Muffins with protein powder: The best protein powder for baking
If you have ever tried baking with protein before, chances are that your dessert was quite dry and rubbery. This happens when you use the wrong protein powder, as not all options as equally good. Some are better than others.
As a general rule, vegan protein powder and casein are the best alternatives because they do not dry out when heated. So that you won't have to deal with dry protein muffins anymore! Conversely, whey protein powder tends to dry out when heated. Indeed you can still use it, but the texture won’t be the same. Your chocolate chip protein muffins will turn out quite dry and rubbery.
Speaking of flavor, my recommendation is to prefer simple ones like vanilla, chocolate or unflavored protein powders. Their simplicity will allow you to experience all the flavors without any remarkable aftertaste.
How to make protein muffins without protein powder?
No protein powder? No problem. As these are Greek yogurt muffins, they are going to be high in protein also without. All you should do is replacing it with more oat flour. For an extra boost of protein, consider almond flour. It is a great source of high quality protein that is also low in carbs in rich in taste.
Recipe variations
- Banana bread. Add ground cinnamon and some chopped walnuts, if you desire.
- Chocolate. Replace about 30 grams (¼ cup) of the flour with cocoa powder and stir in some extra chocolate chips.
- Blueberry. Fold through a generous amount of juicy blueberries.
- Coconut. Add a couple tablespoons of shredded coconut, the perfect match with bananas and chocolate chips.
- Apple cinnamon. Replace the banana with about ½ cup of applesauce, add ground cinnamon and stir in some apple chunks.
- Walnuts or almonds. Add a handful of chopped nuts for some crunchiness.
How to make protein muffins with Greek yogurt
- Step 1. In a large bowl, mash the banana then combine with Greek yogurt, egg, maple syrup, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
- Step 2. Add into the wet mixture oat flour, protein powder and baking powder. Stir the ingredients together while pouring in the milk gradually. Start with about 45 ml (3 tbsp) and add as much as 80 ml (⅓ cup) milk until the batter reaches the desired consistency. This depends on the type of protein powder that you are using. Finally, mix in the chocolate chips.
- Step 3. Fill ⅔ of each muffin liner with the batter, sprinkle with more chocolate chips and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake them; they are ready when a toothpick inserted into the center comes out clean. Remove your chocolate chip protein muffins from the oven and let cool over a baking rack for about 15 minutes.
Storage directions
After baking, allow the muffins to cool and place any leftover in an airtight food container or ziplock bag. Refrigerate for a maximum of 4 days or freeze for up to 3 months. When you want to serve them, reheat for a couple of minutes in hot oven.
Serving ideas
- Breakfast: Serve with a bowl of yogurt and your favorite fruit for a balanced breakfast that will keep you full until lunchtime. Chef tip, try them with nut butter!
- Healthy snack: Alone or with fruit, have a Greek yogurt muffin as a high protein snack.
- Post-workout refuel: Enjoy them with a shake or Greek yogurt for a high-protein snack after working out.
- Guilt-free dessert: Satisfy your sweet tooth guilt-free with an oil-free protein cupcake. For a better taste experience I recommend pairing it with protein pudding or yogurt.
FAQ - Frequently asked questions
Yes, you can. Replace the egg with one flaxseed egg, choose dairy-free yogurt alternatives and use a plant based protein powder of your choice.
No, unfortunately muffins cannot be cooked in the microwave. You will need to bake them in hot oven, or they won’t get moist and fluffy as desired.
My recommendation is to bake with vegan protein powder, casein, or a mix of whey and casein. Although it also works, whey is not the best option because it dries out when exposed to high temperatures.
Protein powder does not go bad in heat and maintains its nutritional values. However, it denatures – or to put it simply, it changes its structure. But this is NOT a bad thing at all. Because the denaturation of protein is a process that normally occurs in your body.
One Greek yogurt muffin provides about 120 calories, 8 grams of protein, 18 grams of carbohydrates and 3 grams of fats. Please remember that the precise macronutrient composition may vary based on the ingredients you use.
More high protein desserts
- No bake protein balls
- Cookie dough protein bars
- Protein frozen dessert
- Low calorie protein brownies
- No bake protein cookies
- Protein cinnamon rolls
- Chocolate protein muffins
- Chocolate protein balls
- Moist protein banana bread
- Pumpkin protein muffins
- Fudgy flourless protein brownies
Protein Muffins
Ingredients
- 1 large egg
- 180 grams (⅔ cup) Greek yogurt
- 1 ripe banana about 100 grams (3.5 oz.)
- 80 ml (⅓ cup) maple syrup or honey
- 150 grams (1 ½ cup) oat flour or preferred flour
- 50 grams (½ cup) protein powder see notes*
- 1 tsp vanilla extract
- 2 tsp baking powder
- ⅙ tsp salt
- 45 to 80 ml (3 tbsp to ⅓ cup) preferred milk see notes*
- 50 grams (¼ cup) chocolate chips dark or extra dark
Instructions
- Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
- In a large bowl, mash the banana then combine with Greek yogurt, egg, maple syrup, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
- Add into the wet mixture oat flour, protein powder and baking powder. Stir the ingredients together while pouring in the milk gradually. Start with about 45 ml (3 tbsp) and add as much as 80 ml (⅓ cup) until the batter reaches the desired consistency. This depends on the type of protein powder that you are using (see notes*).
- Mix in the chocolate chips.
- Fill ⅔ of each muffin liner with the batter, sprinkle with more chocolate chips and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.
- Remove your protein muffins from the oven and let cool over a baking rack for about 15 minutes.
Video
Notes
- This protein muffin recipe uses vanilla vegan protein powder. You can replace with casein protein powder, a mix of whey and casein or whey (not recommended).
- The quantity of milk depends on the type of protein powder you use. Casein and vegan protein powder will require more milk (about 80 ml or ⅓ cup) than whey (about 45 ml or 3 tbsp). Start with little and add as much milk as you need to get a smooth batter.
Nutrition
Nutritional values are based on third-party calculations and should be considered approximations. Actual nutritional content will vary based on brands used, measuring methods, portion sizes and more. We do not overtake any responsibility.
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HeatherRN
Will soy protein powder work? Will I need to add more liquid?
Thanks
Matteo
Hey!
yes, soy protein powder will definitely work. In fact, I often use it. But as you said, the protein batter may need some additional milk to get smooth. Adjust to your needs.
Have a fantastic weekend,
Matteo