Healthy Protein Muffins with Greek Yogurt (Blender Recipe)
Tina BevkI started making these Healthy Protein Muffins with Greek Yogurt when I wanted a no-fuss, freezer-friendly option I could feel good about. It’s a quick homemade breakfast and snack recipe, with a bit of sweetness from maple syrup and a cozy touch of cinnamon and nutmeg, all coming together in one blender.
Use this recipe when you have some leftover Greek yogurt in the fridge—instead of making a parfait, just toss it in the blender with oats and a few basic ingredients. You can also make a batch with chocolate chips or chopped walnuts.
For more muffin recipes, I have these "Sourdough Discard Poppy Seed Muffins" and "Sourdough Carrot Cake Muffins" that are just as easy and family-friendly.
Important Ingredients
- Greek Yogurt: Adds moisture, protein, and a creamy texture without needing oil or butter.
- Rolled Oats: The base of the batter—blended into a hearty, fiber-rich flour substitute.
- Eggs: Help bind everything together and give the muffins structure.
- Maple Syrup: Naturally sweetens the muffins with a subtle, warm flavor.
- Mini Chocolate Chips: Add little bursts of sweetness in every bite—optional.
See recipe card for quantities.
Substitutions & Variations
- If you don't have Greek yogurt, stick to full-fat for the best texture, but 2% works too. Plain or vanilla are both great choices.
- For rolled oats, use certified gluten-free oats if needed. Quick oats can work, though the texture will be slightly different.
- For another option besides maple syrup, you can use honey or mashed ripe banana instead.
- You can swap chocolate chips with chopped nuts, dried fruit, or keep it simple without add-ins.
How to Make Healthy Protein Muffins with Greek Yogurt (Blender Recipe)
Step 1: Preheat the oven to 350°F (175°C). Use silicone liners in your muffin tin or grease it well. Try not to use paper liners—they usually stick.
Step 2: Place the Greek yogurt, rolled oats, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt in a blender. Blend everything together for about 30 seconds, or until smooth.
Step 3: Using a spoon or spatula, stir in most of the chocolate chips (or nuts) (Image 1). Let the batter sit for around 5 minutes so it thickens up a bit.
Step 4: Pour the batter evenly into 9 to 12 muffin cups, depending on how tall you’d like them (Image 2). (I usually go with 12.)
Step 5: Bake for 22 to 25 minutes, until the tops are golden and a toothpick poked in the center comes out mostly clean (Image 3).
Step 6: Let the muffins cool in the tin for 5 to 10 minutes before taking them out. Keep them in the fridge for up to a week, or freeze them for up to 3 months.
Step 7: Serve and enjoy (Image 4)
Hint: Let the batter rest for at least 5 minutes before baking—it helps the oats soak and gives the muffins a better rise and texture.
💭Crucial Success Tips
- Use a high-speed blender so the oats break down fully into a smooth batter.
- Don’t skip the rest time after blending—this helps the batter thicken and gives a softer crumb.
- Use silicone muffin liners or grease the pan well. Paper liners tend to stick!
- Fill all 12 muffin cups if you like smaller muffins, or just 9 for taller, bakery-style ones.
- Don’t overbake. Check with a toothpick around the 22-minute mark. A few moist crumbs are okay!
FAQ
Yes, use oat flour instead of whole oats and whisk everything in a bowl until smooth.
Roughly 4 grams per muffin, depending on your yogurt and mix-ins.
Add 1–2 tablespoons of milk to help it along, just enough to loosen it slightly.
Healthy Protein Muffins with Greek Yogurt (Blender Recipe)
Ingredients
- 240 grams full-fat Greek yogurt 1 cup
- 125 grams rolled oats 1¼ cups
- 2 eggs large
- 30 grams maple syrup 2 tablespoons
- 11 grams vanilla extract 2 teaspoons
- 8 grams baking powder 2 teaspoons
- 5 grams ground cinnamon 2 teaspoons
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 90 grams mini chocolate chips ½ cup, or sub with chopped nuts for less
Instructions
- Preheat the oven to 350°F (175°C). Use silicone liners in your muffin tin or grease it well. Try not to use paper liners—they usually stick.
- Place the Greek yogurt, rolled oats, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt in a blender. Blend everything together for about 30 seconds, or until smooth.
- Using a spoon or spatula, stir in most of the chocolate chips (or nuts). Let the batter sit for around 5 minutes so it thickens up a bit.
- Pour the batter evenly into 9 to 12 muffin cups, depending on how tall you’d like them. (I usually go with 12.)
- Bake for 22 to 25 minutes, until the tops are golden and a toothpick poked in the center comes out mostly clean.
- Let the muffins cool in the tin for 5 to 10 minutes before taking them out. Keep them in the fridge for up to a week, or freeze them for up to 3 months.
- Serve and enjoy!
Notes
Nutrition
If you gave these Healthy Protein Muffins a try, I'd love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Healthy Protein Muffins
Let the muffins cool completely before storing. Keep them in an airtight container in the fridge for up to 7 days.
For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the microwave for 15–20 seconds or pop them in a toaster oven to warm them through.
More Snack Recipes You'll Love
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
