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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.
If you are looking for high protein treats, try my protein banana bread, cottage cheese brownies, protein cheesecake and cottage cheese muffins.
Baking with protein powder is an excellent way to make your favorite desserts healthier, more balanced and macro-friendly. Just replace part of the flour with protein powder and you’ll get delicious protein snacks ready to enjoy. Made at home cheaply, and with simple ingredients.
Table of Contents
- The story behind this recipe
- Recipe ingredients
- Replacement options
- What is the best protein powder for baking?
- How to make protein muffins with Greek yogurt
- Storage directions
- Tips for moist protein muffins
- Flavor variations
- Serving ideas
- FAQ – Frequently asked questions
- More high protein desserts
- Protein Muffins Recipe
The story behind this recipe
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!
Recipe 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.
- 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.
- Baking powder. This will help the chocolate chip protein muffins rise and get soft.
- 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 health benefits.
- Greek yogurt. To add more protein, this recipe uses Greek yogurt. Both regular or low-fat options are great; the result and calorie content won’t change significantly.
- Ripe banana. Banana adds natural sweetness and moisture to your oil-free protein muffins. Make sure to opt for a banana that is very ripe. The riper it is, the sweeter and tastier your Greek yogurt muffins.
- 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, preferably from free range chickens, for more nutrients and better taste.
- Milk. You can use any type of milk, dairy or dairy-free. My recommendations are unsweetened almond milk, soy milk, oat milk and semi-skimmed milk.
- Vanilla extract. A teaspoon vanilla extract gives the dessert plenty of flavor. Omit if using vanilla protein powder.
Replacement options
- 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.
- To make high protein muffins without protein powder, 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 or pumpkin purée are excellent alternative to banana.
- 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.
What is 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 options because they do not dry out when heated. Say goodbye to dry protein muffins! Conversely, whey protein powder tends to dry out when heated. You can still use it, but the texture won’t as moist.
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 aftertastes.
How to make protein muffins with Greek yogurt
Step 1 – Combine the wet ingredients. 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 free of lumps.
Step 2 – Add dry ingredients. 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 – Bake. 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 or quickly microwave until they are warm.
Tips for moist protein muffins
These are not the average protein muffins. These are the SOFTEST and MOISTEST protein muffins ever! The key is to follow 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.
Flavor variations
- Banana bread. Add ground cinnamon and some chopped walnuts, if you desire.
- Chocolate. Replace about 30 grams (1/4 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 1/2 cup of applesauce, add ground cinnamon and stir in some apple chunks.
- Walnuts or almonds. Add a handful of chopped nuts for some crunchiness.
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 a dollop of 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 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.
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.
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
- Cottage cheese cookies
- Low calorie protein brownies
- Chocolate protein balls
- Moist protein banana bread
- Pumpkin protein muffins
- Cottage cheese brownies
- Chocolate protein donuts
- Protein cheesecake
Get my high protein cookbook!
What about eating all your favorite desserts while reaching your fitness goals? This digital cookbook contains 50 macro-friendly protein dessert recipes for your diet. Chocolate cake, fudgy brownies, chewy cookies and much are waiting for you!
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. Make sure you grease the muffin liners to prevent the desserts from sticking.
- 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 1/3 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.
This is a great recipe and I highly recommend it! I tried these today and I am so happy with how they tasted. I’ve tried making a lot of gluten free and low sugar desserts and this one is so far the best that I’ve tried. I did 2 cups of oat flour instead because I didn’t have any protein powder and it worked very well. The only problem I had is that the muffins stick to the liners pretty bad, but they still taste amazing!
Hey dear Anna,
thanks a lot for your kind comment.I am so glad that you liked my Greek yogurt protein muffin recipe.
Regarding your issue, I recommend greasing the muffin liners very well next time. This way they won’t stick anymore.
I wish you a great day,
Matteo
Hi Matt, I want to try this recipie this weekend but I unfortunately only have Dymatize Gourmet Vanilla hydrolyzed whey isolate protein powder. Do you have any recommendations for this? Super excited to try this!
Hey dear Marissa,
thanks a lot for your enquiry! So, hydrolyzed whey protein powder may work BUT your muffins may turn out slightly dry. Whey protein powder tends to dry out when exposed to high temperatures and therefore is not always the best choice. Don’t get me wrong, your muffins will still be tasty but they won’t be as fluffy.
I hope I could help you out 😉
Matteo
Do you have any recommendations to reduce dryness as much as possible? Maybe add extra milk or bake at a lower temperature? Maybe bake for less time?
Hey dear Marissa,
Here are a couple of tips and tricks to reduce the dryness of your whey protein muffins. First of all, try adding 2 tbsp of flour more and about 1/3 mashed banana more. The extra moisture will definitely help. Second, reduce the baking temperature to about 160°C (320°F) and prolong the baking time if it is needed. Until the muffins are ready.
I think that with these tips you should be ready to bake. And don’t forget to let me know about the result, I’m curious!
Have a great weekend to come,
Matteo
Hi Matteo! So I just pulled the muffins out of the oven and they turned out GREAT. Other than your recommendations I also added an extra egg to the mixture. Milk was barely necessary since the batter was pretty runny without but I still added about 2-3 tablespoons since I was afraid they’d come out dry. They taste excellent and the texture is also beautiful. I ended up baking them for only 17 mins.
Hey dear Marissa,
thank you SOO much for your feedback!! I am incredibly glad to hear that the muffins turned out delicious. And especially, not dry at all! I was thinking about you yesterday, hoping that your protein powder muffins would come out as expected ahah. And here you are, thank you for letting me know!!
I wish you a fantastic Sunday,
Matteo
Hello, I prefer to use Sunwarrior Warrior Blend protein powder because it uses stevia instead of sucralose or aspartame. Will this keep enough moisture in, or will I have to supplement with casein? Thank you!
Hey deal Selma,
many thanks for your comment. I think that the Sunwarrior Warrior Blend protein powder should perfectly work, you won’t probably need any adaptation or supplements. I tried this recipe with protein blends already, and my muffins came out really good.
Have a great day,
Matteo
The vegan protein powder I have is chocolate and has stevia and monk fruit in it. Will that make these two sweet?
Hey dear Gina,
thanks a lot for your comment. Yes, it will definitely work! It is for sure a great product.
Have a great weekend,
Matteo
These muffins turned out amazing! I have been trying to find a protein recipe that doesn’t come out dry as I only have whey protein on hand and it is hard to bake with sometimes. The batter was the perfect consistency so I didn’t add in any milk and they baked beautifully in 20 minutes. Thank you for the great recipe!
Hey dear Katie,
thanks so much for your kind comment!! It makes me truly happy to hear that you liked my protein muffin recipe with Greek yogurt. I completely get you with respect to the muffin consistency. I struggled a lot with dry and tough muffins in the past, so I invested all my efforts into making the moistest and fluffiest protein muffins. Just like the original, but healthy and high protein 😉
I wish you a great week,
Matteo
I recently tried Matt’s Fit Chef protein muffins recipe, and they were a fantastic addition to my snack rotation! The combination of oats, protein powder, and Kodiak Cakes mix (https://kodiakcakes.com) made for a delicious and satisfying treat. These muffins are perfect for a quick energy boost during busy days. Thanks for sharing this nutritious and easy-to-make recipe!
Hey dear Georgina,
thank you SO much for your kind feedback!! It truly makes me happy to hear that you liked my protein muffin recipe. As you said, they are a delicious healthy snack 😉
I wish you a fantastic day,
Matteo
Thanks for the recipe. They came out great. The only thing I changed is I added more chocolate chips and made them. jumbo muffins. They are a nice protein packed on-to-go breakfast that keeps filled up until lunch. Going to experiment with raisins and nuts next time.
Hey dear Lorie,
thanks a lot for your kind feedback. I’m so glad to hear that you liked these high protein muffins with Greek yogurt. I absolutely love your adaptations, you can’t go wrong with more chocolate…Chocolate can never be too much ahah. I’m pretty sure you will enjoy them a lot with raisins and nuts. So delicious!
Have a great weekend,
Matteo
Hi there ! Seems all of my muffins stick to the linen. Do you have any tips or tricks for that ? I tried non stick spray, but it didn’t improve much. Thank you !
Hey dear Iulia,
I am so sorry you had issues baking the muffins. These protein muffins should be baked in muffin cups made of paper or silicon, so that you can then easily remove the paper from the baking form. This way, they won’t stick 😉
I hope I could help you!
Have a great day,
Matteo
Parchment paper baking cups work great. I just made a batch and they came right out of the parchment paper cups
Can I use monkfruit sugar instead of maple syrup or honey
Hey dear Stephanie,
yes, you can use monkfruit sweetener as a replacement for maple syrup. In this case, you will probably need to adjust the texture of your protein muffin batter with more moisture. Add a bit of Greek yogurt more, or some extra mashed banana if it is necessary.
I hope I could help you.
Have a great day,
Matteo
Will soy protein powder work? Will I need to add more liquid?
Thanks
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
Hi your notes are not clear, whey is not recommended? I have a vanilla grass fed whey.
Is Nufyx chocolate ok?
Hey dear Melina,
thanks a lot for your kind comment. Unfortunately whey is not the best option because it tends to give desserts a dry and tough texture, not as fluffy.
I already tried Nufyx and I can say that it’s perfect for this recipe!! You will love your protein muffins with chocolate protein powder flavor 😉
I hope I could help you!
Have a great Sunday,
Matteo