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Wholesome High-Protein Greek Yogurt Muffins

Start your day with warm, fluffy muffins made with Greek yogurt, packed with protein and customizable with fruits or nuts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Choose plain for better flavor.
  • 1/2 cup honey or maple syrup Use maple syrup for a vegan option.
  • 2 large eggs Replace with flax eggs for a vegan option.
  • 1 tsp vanilla extract Enhances flavor.
Dry Ingredients
  • 2 cups whole wheat flour Can substitute with all-purpose flour.
  • 1 tsp baking soda Helps muffins rise.
  • 1 tsp baking powder Works with baking soda for fluffiness.
  • 1/2 tsp salt Enhances flavor.
Optional Add-ins
  • 1/2 cup blueberries Fresh or frozen, optional.
  • 1/2 cup chopped nuts Optional; use your favorite type.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in blueberries and chopped nuts if using.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Serving
  1. Allow to cool for a few minutes, then enjoy warm with butter or fresh fruit.

Notes

Store leftovers in an airtight container in the fridge for about 5 days, or freeze for up to 3 months. Reheat in the toaster or microwave.