High Protein Apple Greek Yogurt Muffins
These High Protein Apple Greek Yogurt Muffins offer a perfect balance of nutrition and convenience with 12g of protein per muffin. They combine the wholesome goodness of Greek yogurt with fresh apples and warming cinnamon, ideal for busy mornings, post-workout refueling, or a nutritious afternoon snack.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat flour substitute with oat flour for gluten-free option
- 1/2 cup rolled oats plus extra for topping
- 2 scoops vanilla protein powder 60g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt 2% or full-fat works best
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 3 tablespoons coconut oil melted (or unsalted butter)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Add-ins
- 2 medium apples diced small (about 1½ cups) - Honeycrisp or Granny Smith recommended
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or generously spray with cooking spray. Position your oven rack in the center for even baking.
- In a large bowl, whisk together the whole wheat flour, oats, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Make a well in the center for the wet ingredients.
- In a separate medium bowl, whisk Greek yogurt, honey, applesauce, melted coconut oil, eggs, and vanilla extract until smooth and well incorporated.
- Core and dice your apples into small, roughly ¼-inch cubes.
- Pour the wet mixture into the well of dry ingredients and gently fold together using a spatula. Mix just until combined - about 10-12 strokes.
- Fold in the diced apples and walnuts (if using) with just 3-4 more gentle strokes. Your batter will look slightly lumpy, which is exactly what you want for tender muffins.
- Using an ice cream scoop or ¼-cup measuring cup, divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle some additional oats on top for a rustic, bakery-style finish.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Counter Storage: Keep in an airtight container at room temperature for up to 2 days.
- Refrigeration: Store in the refrigerator for up to 5 days.
- Freezing: Individually wrap cooled muffins in plastic wrap, then store in a freezer bag for up to 3 months.
- Reheating: Warm refrigerated muffins for 15-20 seconds in the microwave for that fresh-baked taste.
- Lower Sugar Option: Reduce honey to 2 tablespoons and increase applesauce to ⅓ cup
- Dairy-Free Version: Substitute Greek yogurt with coconut yogurt or silken tofu (blended until smooth)
- Egg-Free Alternative: Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes before using)
- Refrigeration: Store in the refrigerator for up to 5 days.
- Freezing: Individually wrap cooled muffins in plastic wrap, then store in a freezer bag for up to 3 months.
- Reheating: Warm refrigerated muffins for 15-20 seconds in the microwave for that fresh-baked taste.
- Lower Sugar Option: Reduce honey to 2 tablespoons and increase applesauce to ⅓ cup
- Dairy-Free Version: Substitute Greek yogurt with coconut yogurt or silken tofu (blended until smooth)
- Egg-Free Alternative: Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes before using)
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 12gFat: 8gSaturated Fat: 4gCholesterol: 35mgSodium: 225mgFiber: 4gSugar: 9g
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