Protein Muffins

4.98 from 41 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

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

Keyword: baking

Servings: 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

Metric - US Customary

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 (although whey only is 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.

Nutrition