Description
These protein-packed muffins are made with Greek yogurt and whole wheat flour, ensuring a tender yet wholesome snack that’s perfect for any time.
Ingredients
Scale
- 1 cup Greek yogurt
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Whisk together Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth.
- Combine whole wheat flour, baking powder, baking soda, and salt in another bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Add chocolate chips or nuts, if using, and gently fold.
- Fill the muffin cups about 2/3 full with batter.
- Bake for 15–18 minutes until a toothpick comes out clean.
- Cool in the tin for 3–5 minutes before transferring to a wire rack.
Notes
For a glossy finish, brush tops lightly with honey while still warm. Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 9g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg