Healthy Protein Muffins with Greek Yogurt (Blender Recipe)
These blender oatmeal muffins are soft, naturally sweetened, and made with simple ingredients like Greek yogurt and rolled oats. The batter comes together quickly in a blender with no flour or mixer needed, making them perfect for busy mornings or healthy snacking.
PIN THIS 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
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 1muffin | Calories: 111kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 143mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg
