Description
These Greek Yogurt Protein Muffins are a healthy and protein-packed treat perfect for breakfast or a snack. Made with wholesome ingredients like Greek yogurt, oat flour, and natural sweeteners, these muffins are moist, flavorful, and optionally studded with chocolate chips or berries for added texture and taste.
Ingredients
Scale
Wet Ingredients
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
Optional Add-ins
- 1/2 cup chocolate chips or berries (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract. Whisk these ingredients together until smooth and well incorporated.
- Add Dry Ingredients: Add the oat flour, baking powder, baking soda, and cinnamon to the wet mixture. Stir gently until all ingredients are well combined, being careful not to overmix which can make the muffins tough.
- Fold in Add-ins: If using chocolate chips or berries, gently fold them into the batter now to evenly distribute them without breaking them up.
- Fill Muffin Tin: Evenly divide the muffin batter into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and preserves the muffin texture.
Notes
- Use certified gluten-free oat flour if you need this recipe to be gluten free.
- The sweetness can be adjusted by varying the amount or type of sweetener.
- These muffins freeze well for up to 3 months; thaw before serving.
- For a vegan version, you can substitute eggs with flax eggs and use maple syrup instead of honey.
- Ensure not to overmix the batter to keep muffins tender and fluffy.
