Greek Yogurt Protein Muffins

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.

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.

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.

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

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