Protein Muffins

4.98 from 44 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Gluten-free, High Protein, Low carb

Keyword: banana, Greek yogurt, oat flour, oats, protein powder

Servings: 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