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Greek Yogurt Protein Muffins Recipe

These Greek Yogurt Protein Muffins are soft, moist, and packed with protein, making them a perfect healthy breakfast or snack. Made with creamy Greek yogurt and protein powder, this easy baked muffin recipe is ideal for meal prep and freezer-friendly for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 230 kcal

Ingredients
  

Dry Ingredients:

  • 1½ cups oat flour or all-purpose flour
  • ½ cup vanilla protein powder whey or plant-based
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ –⅓ cup brown sugar or coconut sugar adjust to taste
  • ½ teaspoon fine sea salt

Wet Ingredients:

  • 2 large eggs room temperature
  • 1 cup plain Greek yogurt full-fat or 2%
  • ⅓ cup milk dairy or plant-based
  • 2 tablespoons neutral oil or melted butter
  • 1 teaspoon pure vanilla extract

Optional Add-Ins (choose one):

  • 1 cup fresh or frozen blueberries
  • ½ cup chocolate chips
  • 1 mashed ripe banana
  • ½ cup chopped nuts

Instructions
 

Step 1: Preheat the Oven

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: Mix Dry Ingredients

  • In a large mixing bowl, whisk together oat flour, protein powder, baking powder, baking soda, sugar, and salt until evenly combined.

Step 3: Combine Wet Ingredients

  • In a separate bowl, whisk eggs until slightly frothy. Add Greek yogurt, milk, oil, and vanilla extract. Mix until smooth and creamy.

Step 4: Combine Wet and Dry Mixtures

  • Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not over mix; the batter should be thick but scoopable.

Step 5: Add Mix-Ins

  • Fold in your choice of blueberries, chocolate chips, mashed banana, or nuts. Stir gently to distribute evenly.

Step 6: Fill Muffin Cups

  • Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

Step 7: Bake

  • Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.

Step 8: Cool and Serve

  • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Do not over mix the batter to keep muffins soft and tender.
  • If using frozen berries, toss them lightly in flour before folding into the batter to prevent sinking.
  • For extra protein, replace one whole egg with two egg whites.
  • Store muffins in an airtight container in the refrigerator for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months. Reheat in the microwave for 30–40 seconds.
  • For a healthier version, reduce sugar and sweeten naturally with mashed banana or honey.