Healthy Greek Yogurt Blueberry Protein Muffins

recipe image of a realistic top down mise en place shot showing greek yogurt blueberries eggs oats honey maple syrup almond flour coconut oil vanilla extract baking powder cinnamon chia seeds flax seeds protein powder arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Healthy Greek Yogurt Blueberry Protein Muffins

These Healthy Greek Yogurt Blueberry Protein Muffins are a delicious and nutritious breakfast option that is perfect for a quick and easy meal. They are packed with protein and fiber, and they are sure to satisfy your sweet tooth.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 cup Greek Yogurt plain, thick variety
1 cup Blueberries fresh or frozen
2 large Eggs room temperature
1 cup Oats rolled oats or oat flour
2 tbsp Honey or Maple Syrup
1 cup Almond Flour
1 cup Protein Powder vanilla or unflavored
1 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Cinnamon
1 tbsp Chia Seeds
1 tbsp Flax Seeds
2 tbsp Coconut Oil melted

Equipment

Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
oven

Method

Preheat the Oven

Prepare the Muffin Tin

Mix the Wet Ingredients

Stir in the vanilla extract and melted coconut oil.

Mix the Dry Ingredients

Combine the Ingredients

Add the blueberries, chia seeds, and flax seeds. Mix just until combined.

Fill the Muffin Tin

Bake the Muffins

Cool the Muffins

Notes

These muffins are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days. For long term storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer bag. They will keep for up to 3 months.