Ingredients
Scale
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1 cup rolled oats (blended into flour) or oat flour
- 1/2 cup vanilla protein powder (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup blueberries or diced fruit
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat oven to 350F (177C). Line a 12-cup muffin tin.
- Blend oats into flour if not using oat flour.
- Whisk yogurt, eggs, honey, vanilla, and protein powder until smooth.
- Stir in oat flour, baking powder, baking soda, salt, and cinnamon.
- Fold in berries.
- Divide batter among muffin cups.
- Bake 18-22 minutes until golden and a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a rack.
Notes
- To keep muffins moist, avoid overmixing the batter.
- For dairy-free, use dairy-free yogurt and applesauce.
- Freeze muffins for quick breakfasts; reheat 15-20 seconds.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Method: Bake
- Cuisine: American, Greek-inspired
- Diet: High-Protein, Breakfast
Nutrition
- Serving Size: 1 muffin (60 g)
- Calories: 180 Kcal
- Sugar: 6 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
