Greek Yogurt Protein Muffins Recipe

• 1 1/2 cups (180g) whole wheat flour (or all-purpose flour)
• 1/2 cup (50g) protein powder (vanilla or unflavored)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional, for extra flavor)

Wet Ingredients:

• 1 cup (240g) Greek yogurt (plain or flavored)
• 1/2 cup (120ml) milk (dairy or plant-based)
• 2 large eggs
• 1/3 cup (80ml) honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) melted coconut oil or vegetable oil
• 1/2 cup (100g) mashed banana or applesauce (for natural sweetness and moisture)

Add-ins (Optional):

• 1/2 cup (100g) chocolate chips or chopped nuts
• 1/2 cup (80g) fresh or dried berries
• 1/4 cup (40g) chia seeds or flaxseeds for extra fiber

Instructions

Step 1: Preheat and Prepare

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tin with paper liners or lightly grease each cup with oil or non-stick spray.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, and cinnamon (if using).

Step 3: Mix the Wet Ingredients

1. In another bowl, whisk the Greek yogurt, milk, eggs, honey (or maple syrup), vanilla extract, melted coconut oil, and mashed banana (or applesauce) until smooth.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined.
2. Be careful not to overmix; a few lumps are okay.
3. Fold in any add-ins, such as chocolate chips, nuts, or berries, if using.

Step 5: Fill the Muffin Cups

1. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
2. If desired, sprinkle extra chocolate chips, nuts, or oats on top for decoration.

Step 6: Bake the Muffins

1. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Baking Tips

• Avoid overmixing: This prevents tough and dense muffins.
• Use room temperature ingredients: Helps create a smoother batter.
• Experiment with flavors: Swap cinnamon for nutmeg or add lemon zest for a citrusy touch.
• Monitor baking time: Overbaking can lead to dry muffins, so check for doneness early.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in a sealed container for up to 1 week.
• Freezing: Wrap each muffin individually and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds before serving.

Enjoy your Greek Yogurt Protein Muffins as a nutritious breakfast or post-workout snack!