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A stack of golden brown Greek Yogurt Protein Muffins on a cooling rack

Greek Yogurt Protein Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 165 kcal

Ingredients
  

  • 2 cups rolled oats, blended into flour
  • 2 scoops (60g) vanilla whey protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sal t
  • 1 cup plain non-fat Greek yogurt
  • 2 large eggs , room temperature
  • 1/4 cup honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened almond milk

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick coating.
  • In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt until evenly distributed.
  • In a separate medium bowl, combine the Greek yogurt, eggs, honey, vanilla extract, and almond milk, whisking until the mixture is smooth.
  • Gradually incorporate the wet ingredients into the dry ingredients, stirring with a spatula until just combined to avoid overworking the batter.
  • Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
  • Remove the tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack for complete cooling.