Description
Bake these simple, high-protein muffins for a quick breakfast or snack. They use Greek yogurt for a moist texture.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 scoop vanilla protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, protein powder, baking powder, and salt.
- In a separate medium bowl, whisk together the Greek yogurt, milk, maple syrup, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra protein, sprinkle a small amount of protein powder mixed with a little sugar substitute on top before baking.
- If using frozen blueberries, do not thaw them before adding them to the batter.
- These muffins store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 12
- Cholesterol: 30