Description
Make simple, moist, high-protein muffins using Greek yogurt and protein powder. These are quick to prepare for a healthy breakfast or snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla or unflavored whey protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain Greek yogurt (2% or full fat)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- In a separate medium bowl, mix the Greek yogurt, maple syrup, egg, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, you can substitute half the flour with oat flour.
- If you prefer a lower sugar option, reduce the maple syrup to 3 tablespoons and add 1/4 teaspoon of stevia or monk fruit sweetener.
- Gently toss the blueberries with 1 teaspoon of flour before adding them to the batter to help prevent them from sinking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 8
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 10
- Cholesterol: 25