Protein Muffins Recipe

These Greek yogurt protein muffins are moist and delicious, providing guilt-free sweet tooth satisfaction. This 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.It’s easy to make, filled with protein, and also delicious

Equipment for Making Protein Muffins at Home

• Oven
• Baking sheet
• Parchment paper
• Bowl

Ingredients:

• 1 large Egg
• 180 g Greek yogurt
• 1 ripe Banana (about 100 grams (3.5 oz.))
• 80 ml Maple syrup (or honey)
• 150 g Oat flour (or preferred flour)
• 50 g Protein powder ( see notes*)
• 1 tbsp Vanilla extract
• 2 tbsp Baking powder
• 1⁄6 tbsp Salt
• 80 ml Preferred milk ( see notes*)
• 50 g Chocolate chips (dark or extra dark)

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 it 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 and add as much as 80 ml 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 a 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.
• Enjoy.

Note:

• This protein muffin recipe uses vanilla vegan protein powder. You can replace it with casein protein powder, a mix of whey and casein, or whey (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 a small amount and add as much milk as necessary to achieve a smooth batter.

Print Recipe

Protein Muffins Recipe

Author: recipeszip Cooking Method: Baking Cuisine: American Courses: Breakfast Recipe Keys: B baked C Cookies

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 12

Best Season: Suitable throughout the year

Description

These Greek yogurt protein muffins are moist and delicious, providing a guilt-free sweet tooth satisfaction. 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.It's easy to make, filled with protein, and also delicious

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 large Egg

• 180 g Greek yogurt

• 1 ripe Banana (about 100 grams (3.5 oz.))

• 80 ml Maple syrup (or honey)

• 150 g Oat flour (or preferred flour)

• 50 g Protein powder ( see notes*)

• 1 tbsp Vanilla extract

• 2 tbsp Baking powder

• ¹⁄₆ tbsp Salt

• 80 ml Preferred milk ( see notes*)

• 50 g Chocolate chips (dark or extra dark)

Instructions

Video ON

1. 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.
2. In a large bowl, mash the banana, then combine it with Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt. Stir well until you get a smooth mixture.
3. 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 and add as much as 80 ml until the batter reaches the desired consistency. This depends on the type of protein powder that you are using (see notes*).
4. Mix in the chocolate chips.
5. Fill ⅔ of each muffin liner with the batter, sprinkle with more chocolate chips, and bake in a 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.
6. Remove your protein muffins from the oven and let cool over a baking rack for about 15 minutes.
7. Enjoy.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 2.8g5%

Saturated Fat 1.2g6%

Cholesterol 21.3mg8%

Sodium 121.3mg6%

Potassium 132.4mg4%

Total Carbohydrate 17.9g6%

Dietary Fiber 1.8g8%

Sugars 6.1g

Protein 8.2g17%

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Vitamin A 37.8 IU

Vitamin C 0.9 mg

Calcium 85.8 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• This protein muffin recipe uses vanilla vegan protein powder. You can replace it with casein protein powder, a mix of whey and casein, or whey (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 a small amount and add as much milk as necessary to achieve a smooth batter.

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