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To make Greek yogurt protein muffins, gather these main ingredients: - 1 cup Greek yogurt (plain, non-fat or low-fat) - 2 ripe bananas, mashed until smooth - 1/4 cup honey or maple syrup (to taste) - 1/4 cup coconut oil, melted and slightly cooled - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup whole wheat flour - 1/2 cup rolled oats - 1/2 cup protein powder (vanilla or unflavored) - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt These ingredients work together to create a moist and tasty muffin. The Greek yogurt adds protein and creaminess. Bananas provide sweetness and moisture. You can make these muffins even better with a few add-ins. Try these options: - 1/2 cup dark chocolate chips - 1/2 cup chopped nuts These add-ins give extra flavor and texture to your muffins. You can mix and match according to your taste. Each main ingredient offers unique benefits: - Greek Yogurt: Packed with protein, it helps build muscles and keeps you full. - Bananas: A great source of potassium and vitamins. They help with digestion and energy. - Whole Wheat Flour: Full of fiber, it aids digestion and keeps you satisfied. - Rolled Oats: Rich in fiber, they support heart health and provide lasting energy. - Protein Powder: Adds extra protein, perfect for a post-workout snack. These ingredients help you create a healthy treat that fuels your day. {{ingredient_image_2}} First, gather your ingredients. You will need: - 1 cup Greek yogurt (plain, non-fat or low-fat) - 2 ripe bananas, mashed until smooth - 1/4 cup honey or maple syrup (to taste) - 1/4 cup coconut oil, melted and slightly cooled - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup whole wheat flour - 1/2 cup rolled oats - 1/2 cup protein powder (vanilla or unflavored) - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup dark chocolate chips or chopped nuts (optional) Next, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly. In a big bowl, mix the mashed bananas, Greek yogurt, honey, melted coconut oil, eggs, and vanilla. Whisk these together until smooth. In another bowl, sift the flour, oats, protein powder, baking powder, baking soda, and salt. This helps mix the dry parts evenly. Fold the dry mix into the wet mix gently. Stir just enough to combine; overmixing can make muffins tough. If you want, fold in the dark chocolate chips or nuts. Now, fill each muffin cup about three-quarters full with the batter. This gives the muffins room to rise. Place the muffin tin in the oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. You can also look for a golden-brown top. After baking, take the muffins out of the oven. Let them cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. For serving, place the muffins on a nice plate. Dust with a bit of cinnamon for some flair. You can add a dollop of Greek yogurt on the side and top it off with fresh banana slices. This makes your treat look nice and adds extra protein! To keep your muffins moist, use ripe bananas. They add natural sweetness and moisture. Also, Greek yogurt is key. It gives a creamy texture and keeps the muffins soft. Don’t skip the coconut oil; it adds a nice richness. Make sure not to overbake them, as this can dry them out. Check for doneness at 18 minutes. If a toothpick comes out clean, they are ready. Watch out for overmixing the batter. This can make your muffins tough. Mix just until the wet and dry ingredients combine. Also, ensure your baking powder and baking soda are fresh. Old leavening agents may not rise well. Use room temperature eggs for a smoother batter. Lastly, don’t overcrowd the muffin tin. Leave enough space for the muffins to rise. Start by mixing wet ingredients in one bowl and dry in another. This helps distribute the baking powder and flour evenly. When you combine them, fold gently. A spatula works best for this. This technique keeps air in the batter. If you add chocolate chips or nuts, fold them in last. This way, they spread out evenly without breaking apart. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for the best flavor. Check for Doneness: To ensure perfectly baked muffins, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready! Customize Your Add-ins: Feel free to experiment with different mix-ins such as dried fruits, seeds, or even spices like cinnamon for added flavor and texture. Store Properly: Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days or in the fridge for a week! {{image_4}} You can play with flavors in your Greek yogurt protein muffins. Try adding fruits like blueberries, raspberries, or diced apples. These fruits add natural sweetness and fun textures. You can also add spices like cinnamon or nutmeg for a warm taste. Just one teaspoon of cinnamon can change the flavor profile. Experimenting with flavors keeps your muffins exciting and different each time. If you need gluten-free muffins, swap whole wheat flour with almond flour or gluten-free flour blends. They work well and taste great. For dairy-free options, use coconut yogurt instead of Greek yogurt. This keeps the muffins moist and tasty. Always check labels to ensure products are truly gluten-free or dairy-free. You can change the type of protein powder too. If you prefer plant-based protein, try pea protein or hemp protein. These options still give you the boost you need without losing flavor. If you want to skip protein powder, add an extra half cup of oats for texture. This keeps your muffins hearty and satisfying. To keep your Greek yogurt protein muffins fresh, store them in a sealed container. You can use a plastic or glass container with a tight lid. This helps prevent them from drying out. Keep the muffins at room temperature for up to three days. If you want to keep them longer, consider freezing them. Freezing muffins is simple. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat, just take out what you need. To enjoy your muffins warm, you can reheat them easily. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 10 minutes. If using a microwave, heat each muffin for about 15-20 seconds. This method keeps the muffins soft and tasty, just like when they were fresh. Yes, you can use flavored Greek yogurt. It adds extra taste. However, it may change the sweetness level. Taste your batter and adjust the honey or syrup if needed. These muffins last about four to five days at room temperature. Store them in an airtight container. You can also freeze them for up to three months. Just thaw them before eating. Absolutely! You can use maple syrup or agave nectar instead of honey. You can also use stevia or erythritol for a low-calorie option. Just remember to adjust the amount based on the sweetness of the substitute. If you don't have coconut oil, you can use vegetable oil or melted butter. Both options work well. They will give the muffins a rich flavor, just like coconut oil does. In this blog post, I shared how to make Greek yogurt protein muffins. We covered key ingredients, step-by-step baking instructions, and tips to improve your muffins. I also highlighted flavor variations and storage tips. These muffins are tasty and good for you. They fit many diets and can last a while. With these tips, you can bake great muffins that everyone will love. Enjoy making and sharing them!

Greek Yogurt Protein Muffins

Delicious and healthy muffins made with Greek yogurt, bananas, and protein powder.
Print Recipe Pin Recipe
Course Snack
Cuisine Greek
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup Greek yogurt (plain, non-fat or low-fat)
  • 2 large ripe bananas, mashed until smooth
  • 1/4 cup honey or maple syrup (to taste)
  • 1/4 cup coconut oil, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips or chopped nuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray or coconut oil.
  • In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Use a whisk to mix thoroughly until the batter is smooth and well integrated.
  • In a separate bowl, sift together the whole wheat flour, rolled oats, protein powder, baking powder, baking soda, and salt to ensure an even distribution of the dry ingredients.
  • Gradually fold the dry mixture into the wet ingredients using a spatula. Stir gently until combined; avoid overmixing to keep the muffins tender.
  • If you choose to enhance the muffins, gently fold in the dark chocolate chips or nuts to incorporate them evenly throughout the batter.
  • Evenly distribute the batter among the muffin cups, filling each about three-quarters full to allow room for rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely.

Notes

Serve with a dollop of Greek yogurt and fresh banana slices for a delightful finish.
Keyword Greek yogurt, healthy, muffins, protein