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High protein muffins with Greek yogurt, banana, oats, and chocolate chips cooling on a wire rack

The Best Fluffy High Protein Muffins With Greek Yogurt (2025 Recipe)


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5 from 1 review

  • Author: Grace Monroe
  • Total Time: 30 mins
  • Yield: 912 muffins 1x

Description

These Greek Yogurt Chocolate Chip Oatmeal Muffins are protein-packed, gluten-free, low in sugar and perfect for breakfast or a snack.


Ingredients

Scale

1 cup Greek yogurt

2 medium ripe bananas, mashed (≈1 cup)

2 large eggs

1/3 cup maple syrup

1 tsp vanilla extract

1 1/2 cups gluten-free rolled oats

3/4 cup almond flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 cup chocolate chips


Instructions

1. Preheat oven to 350°F and line or grease a 12‑cup muffin tin.

2. Whisk together Greek yogurt, bananas, eggs, maple syrup and vanilla in a large bowl.

3. Add oats, almond flour, baking powder, baking soda and cinnamon; stir until combined.

4. Fold in chocolate chips gently.

5. Spoon batter into muffin tin, filling cups nearly full.

6. Bake 20–22 minutes until golden and a toothpick comes out clean.

7. Let muffins cool slightly before removing from tin and serving.

High protein muffins with Greek yogurt and chocolate chips cooling on a wire rack with bananas in the background
Soft and fluffy high protein muffins made with Greek yogurt, bananas, oats, and chocolate chips, perfect for clean breakfasts or snacks

Notes

  1. Store muffins at room temperature in an airtight container for up to 2 days, in the fridge for 5 days, or freeze for up to 2 months.
  2. Reheat frozen muffins in the microwave for about 30 seconds or thaw overnight in the fridge.
  3. Substitute chocolate chips with berries or nuts; use thick coconut yogurt for dairy‑free option.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 202
  • Sugar: 12g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 55mg