I 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.
– greek yogurt – rolled oats – eggs – maple syrup – vanilla extract
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.
Bake for 22 to 25 minutes, until the tops are golden and a toothpick poked in the center comes out mostly clean.