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–+ servings

Protein Muffins

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.
30 minTotal
12muffins
  • 120 kcal
  • P 8g
  • C 18g
  • F 3g
https://mattsfitchef.com/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

  1. 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.
  2. In a large bowl, mash the banana then combine with Greek yogurt, egg, maple syrup, vanilla extract and a pinch of salt.
    Wet ingredients for protein muffins in a bowl, before mixing.
  3. Stir well until you get a smooth mixture.
    Wet ingredients in a bowl, after mixing.
  4. Add into the wet mixture oat flour, protein powder and baking powder.
    Adding protein powder and oat flour to the Greek yogurt batter, before mixing.
  5. 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.
    Protein batter after stirring, ready to be scooped into muffin tins.
  6. Fold through the chocolate chips or any mix-in you'd like.
  7. 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.
    Healthy chocolate chips protein muffins after baking, in a lined muffin pan.
  8. Remove your protein muffins from the oven and let cool over a baking rack for about 15 minutes.

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.