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These Greek yogurt Protein Muffins are so moist and delicious that you’ll bake the every week. Refined sugar-free and oil-free, they’re perfect for healthy breakfasts, snacks and meal prepping.
Want more protein powder recipes? You should also try my protein banana bread, fudgy protein brownies, and chocolate protein cake.
Fun fact, I created this recipe the day I quit my corporate job. I wanted to focus on my mission: making healthy eating easy and tasty.
After more than a year, I still bake a batch of these almost every Sunday. They taste delicious, fit in my macros and are perfect for meal prepping.
Table of Contents
Why you will love this recipe
- Quick and easy – They come together in a bowl in under 30 minutes, baking time included.
- Healthy and high protein – This recipe has no oil, no refined flour, and no nuts. Plus, it’s sweetened naturally with maple syrup and banana.
- Moist and delicious – Forget dry muffins and pre-made mixes. These protein cupcakes are as moist and delicious as the regular.
- Meal-prep friendly – Bake a large batch on Sunday for healthy snacks or breakfasts throughout the week. They’re great for grab-and-go snacks or post workouts, and freeze well.
- Customizable – From blueberries to chocolate chips, add your own touch. You can also replace protein powder with oat flour and make them toddler/kid-friendly.
Ingredients and substitutes
You’ll need just a handful of ingredients, here are more details. You can find precise quantities in the recipe card at the bottom.
- Ripe banana – A brown/spotty banana adds natural sweetness and moisture without oil or butter. Swap it for ½ cup (120 g) of unsweetened applesauce or pumpkin puree.
- Egg – Use a large whole egg, egg whites will yield a dry texture. If vegan, replace with a flaxseed egg or Bob’s Red Mill egg replacer (it’s gluten-free).
- Greek yogurt – I recommend 2% fat or full fat Greek yogurt, plain or vanilla (unsweetened). If vegan, replace with dairy-free alternatives.
- Maple syrup – It sweetens them with no refined sugar. You can swap it for honey, agave, date syrup or keto sweeteners.
- Oat flour – It has more fiber and no gluten. As a replacement, use all purpose, wholewheat, or almond flour. I haven’t tested this recipe with coconut flour.
- Protein powder – For moister muffins, I recommend vegan protein powder and casein. If you don’t have protein powder, swap it for more oat flour or almond flour.
- Baking powder – It acts as a leavening agent.
- Salt – Little salt enhances the flavors and balances sweetness. Omit, if your protein powder already contains salt (pea protein often does).
- Milk – I used unsweetened almond milk, but any dairy or dairy-free milk works.
- Vanilla extract – Feel free to omit, if using vanilla protein powder.
- Chocolate chips – Optional for chocolate chip protein muffins. I like dark chocolate chips with no sugar.
The best protein powder for muffins
Choose vegan protein powder or casein. They retain moisture, making soft and fluffy muffins.
Whey protein, particularly whey isolate (WPI), becomes dry when heated. If you only have whey, bake at lower temperatures. Or better, use a whey-casein blend.
But steer clear of collagen or egg white protein powders. They don’t hold up well and usually result in a dry, chewy texture.
How to make protein muffins with Greek yogurt
Step 1 – Combine 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 while pouring in the milk gradually. Finally, fold through the chocolate chips or any mix-in you’d like.
Step 3 – Bake. Fill ⅔ of each muffin liner with the batter, then sprinkle with more chocolate chips. Bake in hot oven at 350°F (180°C) for 20 to 25 minutes. Remove your muffins from the oven and let cool over a baking rack for about 15 minutes before serving.
Recipe tips
- Add moisture – The key to keep them soft and fluffy. For this recipe you’ll need mashed banana (or applesauce) and Greek yogurt. I recommend 2% fat or full fat Greek yogurt, the fat adds richness.
- Use a good protein powder – Choose one you like with a flavor you like, vanilla is my favorite. As they remain moister, I recommend vegan and casein protein.
- Avoid overmixing – Just stir the batter until smooth and free of lumps. Overmixing incorporates too much air and makes your muffins rubbery.
- Do not over bake – Baking protein powder for too long and/or at higher temperatures can dry them. If the tops are browning too much but inside they’re still raw, lower the temperature and cover the muffin tins with aluminum foil.
Recipe variations
- Vegan – Swap Greek yogurt for a dairy-free yogurt like firm soy yogurt. Replace egg with a flaxseed egg.
- Keto protein muffins – Substitute oat flour with almond flour and use ½ cup (120 g) pumpkin puree instead of banana. As a sweetener, use keto maple syrup or monk fruit.
- Blueberry protein muffins – Use vanilla protein powder and fold through a handful of blueberries. Or try my cottage cheese blueberry muffins.
- Chocolate protein muffins – Replace ¼ cup (30 g) of the oat flour with unsweetened cocoa powder and use chocolate protein powder. For double chocolate muffins, stir in ¼ cup (50 g) of dark chocolate chips.
- No protein powder – Substitute protein powder with the same amount of oat or almond flour (almond flour has more protein than oats). Greek yogurt will still add some protein.
- Mix-ins – For added texture, fold through chopped walnuts, pecans, pumpkin seeds, shredded coconut, raisins, cranberries, or strawberries. With walnut and banana, they taste like protein banana bread.
How to store and freeze
These protein muffins are perfect for make-ahead breakfasts and snacks. If meal prepping or freezing, double this recipe so you have cupcakes for a while.
- Let cool – Before storing or freezing, let the muffins cool completely to room temperature.
- To store – After cooling, place them in an airtight container or pack in ziplock bags. At room temperature they stay moist for up to 2 days. In the fridge, they will last for a maximum of 4 days.
- To freeze – Place them in a freezer-safe container or in zipper bags and freeze for up to 3 months. I recommend wrapping each into aluminum foil or plastic wrap to keep the humidity away.
- To reheat – Reheat for a couple of minutes in hot oven or microwave for some seconds. Thawing is not necessary.
Frequently asked questions
No, you cannot cook muffins in the microwave. You will need to bake them in hot oven, or they won’t get moist and fluffy.
As they’re made with Greek yogurt, they will be high in protein also without protein powder. Just replace it with more oat flour or almond flour.
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. Denaturation of protein is a process that normally occurs in your body.
One muffin has about 120 calories, 8 g of protein, 18 g of carbohydrates and 3 g of fats. Keep in mind that the precise values can vary based on the ingredients you use.
More high protein desserts
- Cottage cheese cookies
- Chocolate protein cake
- Oatmeal protein cookies
- Protein cookies
- Chocolate protein donuts
- Protein cheesecake
- Protein banana bread
- Protein pudding
Protein Muffins
Ingredients
- 1 large egg
- ⅔ cup (180 g) Greek yogurt, 2% fat or full fat recommended
- 4 oz (115 g) ripe banana, or ½ cup (120 g) applesauce
- ⅓ cup (80 ml) maple syrup, or honey
- 1 ½ cups (150 g) oat flour, or almond flour
- ½ cup (50 g) protein powder, see notes
- 2 tsp baking powder
- 1 tsp vanilla extract
- ⅙ tsp salt
- 3 to 6 tbsp milk of choice, see notes
- ¼ cup (50 g) dark chocolate chips, optional
Instructions
- Preheat oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure you grease the liners to prevent the cupcakes 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 3 tbsp (45 ml) and add as much as ⅓ cup (80 ml) of milk until the batter becomes smooth, but not too liquid. This depends on protein powder used.
- Fold through the chocolate chips or any mix-in you'd like.
- Fill ⅔ of each muffin liner with the batter, sprinkle with more chocolate chips and bake in hot oven for 20 to 25 minutes. Do not overbake them. 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
- Protein powder choice: For moist, fluffy muffins, go with vegan protein powder, casein or whey-casein blends. Whey (especially whey isolate) tends to dry out.
- Milk quantity: 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).
- Storage directions: Store in an airtight container up to 4 days in the fridge or freeze individually for up to 3 months.
- Nutritional values per muffin (approx.): 120 kcal | 8g protein | 18g carbs | 3g fat. Precise values may vary based on your exact ingredients and mix-ins.
Nutrition
Serving ideas
- Breakfast – Serve with a bowl of yogurt and your favorite fruit for a balanced breakfast. Matteo’s tip: slice them and slather on a dollop of nut butter!
- Healthy snack – Alone or with fruit, they’re perfect as a high protein snack.
- Post-workout refuel – Enjoy them with a shake or Greek yogurt for a high-protein snack after the gym.
- Protein dessert – Satisfy your sweet tooth guilt-free with a protein cupcake.
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