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Greek Yogurt Protein Muffins

Delightfully moist and protein-packed muffins made with Greek yogurt, perfect for snacks or breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Can substitute with regular yogurt.
  • 1/2 cup honey or maple syrup For sweetness.
  • 2 pieces eggs Large eggs preferred.
  • 1/4 cup coconut oil or unsalted butter, melted Use melted for better mixing.
  • 1 tsp vanilla extract For flavor.
Dry Ingredients
  • 2 cups whole wheat flour
  • 1 tsp baking powder For leavening.
  • 1 tsp baking soda
  • 1/2 tsp salt To enhance flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the Greek yogurt, honey or maple syrup, eggs, melted coconut oil or butter, and vanilla extract. Whisk until well blended and creamy.
  3. In another bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; do not over-mix.
  5. Spoon the mixture into the lined muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm.

Notes

Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for a week. For freezing, cool completely before wrapping individually.