How do I store these Greek Yogurt Protein Muffins?

You can store them in an airtight container at room temperature for up to 3 days . If you want them to last longer, refrigerate for up to a week , or freeze them for up to 3 months . To reheat, microwave for 20–30 seconds for a fresh-out-of-the-oven taste!

Can I make these muffins gluten-free?

Yes! Simply use certified gluten-free oat flour or blend gluten-free rolled oats into a fine flour using a food processor.

Can I use a different sweetener?

Absolutely! While honey and maple syrup are great natural options, you can also use mashed bananas, applesauce, or a sugar substitute . Just keep in mind that using dry sweeteners may slightly alter the texture.

Can I add protein powder to these muffins?

Yes! You can add 1 scoop of unflavored or vanilla protein powder to boost the protein content. If the batter seems too thick, add an extra tablespoon of Greek yogurt or a splash of milk to keep the texture soft and moist.

What are the best mix-ins for these muffins?

You can customize them with: Chocolate chips for a sweet treat Fresh or dried berries for a fruity burst Chopped nuts or seeds for added crunch Coconut flakes for extra flavor

Why didn’t my muffins rise properly?

If your muffins came out flat, it could be due to: Expired baking powder or baking soda – Always check the freshness of your leavening agents. Overmixing the batter – Stir until just combined to keep the texture light and fluffy. Not preheating the oven – A properly heated oven helps muffins rise evenly.

Can I make these muffins dairy-free?

Yes! Simply swap the Greek yogurt for dairy-free yogurt like almond or coconut yogurt. Keep in mind that this may slightly alter the flavor and texture.

Can I make mini muffins instead?

Of course! Just reduce the baking time to 10–12 minutes and check with a toothpick for doneness.

Greek Yogurt Protein Muffins | Easy, Healthy & Protein-Packed

Description

These Greek Yogurt Protein Muffins are light, fluffy, and packed with protein! Naturally sweetened and made with oat flour, they’re a healthy, meal-prep-friendly snack perfect for breakfast or post-workout energy.

Ingredients

Wet Ingredients:
- 1 cup Greek yogurt
- 2 large eggs
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1½ cups oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
Optional Add-Ins:
- ½ cup chocolate chips or fresh berries

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth.
In a separate bowl, mix oat flour, baking powder, baking soda, and cinnamon.
Gradually combine dry ingredients with the wet ingredients, stirring gently. Do not overmix.
Fold in chocolate chips or berries if using.
Divide the batter evenly into 12 muffin cups, filling about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra protein, add a scoop of vanilla protein powder and an extra tablespoon of Greek yogurt.
These muffins store well in an airtight container at room temperature for 3 days or refrigerated for up to a week.
Freeze for up to 3 months and reheat in the microwave for a quick snack!

Nutrition

Serving Size: 1 muffin
Calories: ~120 kcal
Sugar: 6g
Sodium: 100mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg

Keywords: Greek yogurt protein muffins, healthy muffins, high-protein snacks, meal prep muffins, oat flour muffins