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High Protein Muffins

Fluffy Greek Yogurt Blueberry Protein Muffins Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Calories: 218
Ingredients Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup vanilla protein powder
  • 1/2 cup rolled oats
  • 1/4 cup hemp seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup maple syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Method
 

  1. Preheat oven to 375°F (190°C). Line 8 cups of a muffin tin with paper liners. In a large bowl, whisk together all-purpose flour, almond flour, protein powder, rolled oats, hemp seeds, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk eggs, Greek yogurt, maple syrup, milk, and vanilla until smooth.
  3. Pour wet ingredients into dry ingredients and stir with a spatula until just a few streaks of flour remain. Gently fold in blueberries until roughly incorporated, about 3 or 4 more stirs. Do not overmix.
  4. Divide batter evenly among prepared liners. Bake 20 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out clean. Cool in the tin 5 minutes, then transfer to a wire rack.

Notes

If your protein powder is not sweetened, increase maple syrup to 1/2 cup. The batter can be made the night before and refrigerated in the covered bowl; scoop and bake straight from the cold, adding 1 to 2 minutes to the bake time.