Description
Soft and lightly sweet protein muffins that are perfect for meal prep, packed with Greek yogurt for added nutrition.
Ingredients
Scale
- 1 and 3/4 cups oat flour
- 1 scoop vanilla whey or plant protein powder (about 30 grams)
- 1 cup plain 2% Greek yogurt
- 2 large eggs (room temperature)
- 1/3 cup milk of choice
- 1/3 to 1/2 cup sweetener (cane sugar, coconut sugar, or zero calorie blend)
- 2 tablespoons neutral oil or melted butter
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional mix-ins: 1/2 cup berries, mini chocolate chips, chopped nuts, or grated apple
Instructions
- Preheat the oven to 350°F and line a 12 cup muffin pan with liners, lightly spraying them.
- Whisk the dry ingredients (oat flour, protein powder, baking powder, baking soda, and salt) in a large bowl.
- In another bowl, whisk the wet ingredients (Greek yogurt, eggs, milk, oil, vanilla, and sweetener) until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Fold in any desired mix-ins.
- Divide the batter among the muffin cups, about three-quarters full.
- Bake for 16 to 20 minutes, until the tops spring back and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a rack to cool completely.
Notes
Store in an airtight container in the fridge for up to 5 days, and freeze individually wrapped for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg