These Greek yogurt protein muffins are the cross between the flan and muffins. They are healthy low-calorie protein muffins using Greek yogurt.
I loved the moist yogurt flan cake, like cheesecake. These protein muffins with Greek yogurt are just minus sugar or calories.
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
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Preheat the oven to 350°F (180°C). Arrange the paper liner on a 12-hole muffin pan. Fill the paper onto the paper and apply cooking oil spray.
In a mixing bowl, whisk Greek yogurt, eggs and olive oil until smooth.
Add vanilla protein powder, baking powder, and almond flour and stir using a rubber spatula to form a smooth muffin batter.
Fold the blueberries and mix them.
Divide the batter into 12 muffin holes.
Bake the muffins at 350°F (180°C) for 25-30 minutes in the center rack of the oven, then turn golden brown on top and the pick inserted into the center of the muffin will be clean. If the top brown is too fast, cover the bread with foil.
Chill in a bread for 10 minutes and then in a cooling rack for 3 hours. The bottom appears soft and wet, giving it a firm time at room temperature without touching the muffins. Next, pop in the fridge for an hour to get the best texture.
Note 2: You can reduce the amount of eggs in the recipe using 3 tablespoons of peanut butter + 3 eggs. The recipe does not work with an egg exchanger.
Note 3: You can use low-rising oil or melted butter.
Note 4: For the best texture, we recommend vanilla pea protein powder.
Note 5: Sesame seeds or oat flour can also be used for the not-free option.
Note 6: Or 1/2 cup dark chocolate chips or other berries such as raspberries, finely chopped crust strawberries.
Note 7: Monk fruit erythritol blend is used. You can use coconut sugar or regular sugar if necessary.
Storage: Store muffins in the fridge and store in an airtight container for up to 4 days.
Serving: 1 muffincalorie: 167.6 kcal (8%)carbohydrates: 6.4 g (2%)fiber: 1.3 g (5%)Online carbs: 5.1 gprotein: 10.9 g (twenty two%)fat: 11.6 g (18%)Saturated fat: 1.9 g (12%)Polyunsaturated fat: 0.8 gJanuary Saturated Fat: 3.9 gTrans Fat: 0.01 gcholesterol: 77.2 mg (26%)sodium: 121.5 mg (5%)potassium: 60.4 mg (2%)sugar: 2.9 g (3%)Vitamin A: 110.3 iu (2%)Vitamin B12: 0.1 µg (2%)Vitamin C: 1.2 mg (1%)Vitamin D: 0.3 µg (2%)calcium: 131 mg (13%)iron: 0.8 mg (4%)magnesium: 5.7 mg (1%)zinc: 0.2 mg (1%)
Ingredients and alternatives
This recipe requires a small number of healthy ingredients. Here’s how to select and replace THM:
Greek yogurt – this brings a texture like moist flan and adds protein. The full fat version contributes to a richer texture. Eggs – Eggs act as binders and add structure to the muffins. It’s fine to replace one egg with peanut butter. Light olive oil – Olive oil adds moisture and richness. Neutral flavored oils or melted butter also work. Vanilla Protein Powder – This increases protein content and adds a vanilla flavour. Vanilla pea protein powder is recommended for the texture. Almond Flour – Almond Flour offers a slightly nutty flavor and a soft bread crumb. Sesame flour or oat flour is also fine. Baking Powder – This leavening agent helps the muffin to stand up and become light and fluffy. Blueberries – Blueberries add a burst of fruity flavour and moisture. Chocolate chips and other berries are fine too. Granulated Sweetener – This adds a sweetness to the muffins. Monk Fruit Erythritol Blend, Coconut Sugar, or regular sugar also work, but avoid liquid sweeteners like maple syrup.
How to make Greek yogurt protein muffins
These muffins are really easy to whip. It is in the photo.
Pour all the wet ingredients into a large mixing bowl.
Beat the liquid mixture until smooth.
Add dry ingredients and add blueberries.
Stir gently until the texture is smooth and the blueberries are distributed.
Transfer the batter to a muffin can lined with a muffin case.
Bake muffins in the central rack of the oven at 350°F (180°C) for 25-30 minutes.
Carine baking tips
Let me share some tips for the perfect muffin.
Egg reduction – Swap 1 egg in 3 tablespoons of peanut butter to reduce the egg flavor. Flavor Variations – Replace blueberries with chocolate chips, chopped nuts, or raspberries with a variety of flavors. Protein Powder Selection – Use clean vanilla pea protein powder for the best texture and flavor. Cooling Time – Completely cool the muffins, first at room temperature and then in the fridge to provide the optimal texture. Even in baking – if the top is too brown to secure the bread, cover the muffin pan with foil.
More Protein Muffin Recipes
About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!
