Yogurt-powered protein muffins are super simple to make, and they are gluten-free and keto-friendly, with each muffin containing approximately 12 grams of protein, 15 grams of fat, 5 grams of carbohydrates, and 2 grams of sugar. Aside from the extra protein, adding yogurt to the mix helps maintain moisture and activate the baking powder in the self-rising almond flour, resulting in airy and tender muffins. Using a protein powder to bake with means you don’t need to use so much flour either, increasing the protein in the muffin without increasing the net carbs or fat. I used a vanilla whey protein for the flavor, but you can just use unflavored whey and add some stevia for a bit more sweetness. That is the joy of these muffins: they are easily customizable! Let’s make some.
Ingredients Needed for Yogurt-Powered Protein Muffins
Makes 6 muffins
2 large eggs
½ cup plain Greek yogurt.
¼ cup butter, melted and slightly cooled
1 teaspoon vanilla extract
½ cup self-rising almond flour (recipe here)
2 scoops vanilla protein powder (1.7 ounces)
1/2 cup mixed berries or blueberries
Equipment You’ll Need
Mixing bowl
Whisk
Spatula
Muffin tin with silicone muffin molds or muffin liners
Measuring cups and spoons
Step-by-Step Instructions for Making Yogurt-Powered Protein Muffins
Step 1: Preheat oven to 350°F. Place liners in a 6-cup muffin tin.
Step 2: In a large bowl, combine eggs, Greek yogurt, melted butter, and vanilla. Whisk to combine.
Step 3: Add the self-rising almond flour and then vanilla protein powder. Mix until smooth.
Step 4: Fill the muffin liners with the batter. You can get close enough to the top as these won’t rise as much as regular muffins.
Step 5: Place the berries on top of each muffin
Step 6: Work the berries in a tiny bit with a spoon. Placing them here ensures they don’t sink all the way to the bottom of the muffin when baking.
Step 7: Bake for 17 minutes until a toothpick comes out clean.
Step 8: Let them cool for 15 minutes or so before popping them out of the silicone molds, and enjoy!
Tips for Perfect Yogurt-Powered Protein Muffins
- Don’t overmix or use any electric mixers. This can make the muffins rubbery.
- Invest in some silicone baking molds. I swear these are a muffin game changer and eliminate the need for greasing baking trays or foil muffin holders.
- Use whole milk yogurt. The flavor is better.
Variations and Add-Ins for Yogurt-Powered Protein Muffins
- You can use any kind of fruit or chocolate chips for the flavor. I used a mix of berries as that is what I had on hand.
- You can also use any kind of extract. Maple, coconut, and even coffee extract.
- If you have a different flavored protein powder, that’s great! Enjoy the variations.
- If you have unsweetened, unflavored protein powder, then you will need to add some stevia to keep it keto-friendly. (½ a teaspoon of the powdered stevia should do, but taste the batter and add a little more if it isn’t sweet enough for you)
How to Store Yogurt-Powered Protein Muffins
To make a larger batch, double the recipe and bake 12 muffins. The muffins can be stored in an airtight container in the fridge for 4-5 days. When ready to eat, warm them in the microwave. For blueberry muffins, drain excess liquid by placing them on paper towels. Freeze any extras in freezer bags and thaw in the microwave when needed.
Watch the Video Version Here:
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FAQs
Yogurt-powered protein muffins are baked goods that incorporate yogurt as a key ingredient to boost the protein content and add moisture. These muffins are designed to provide a nutritious snack or meal option that is high in protein, making them ideal for athletes, fitness enthusiasts, or anyone looking to increase their protein intake.
High Protein Content: Yogurt increases the overall protein content of the muffins.
Moisture and Texture: It adds creaminess and keeps the muffins moist and tender.
Nutrient-rich: It is a good source of calcium, vitamins, and minerals.
It depends on the specific recipe used. Many yogurt-powered protein muffin recipes can be adapted to accommodate various dietary needs, such as gluten-free, low-sugar, or vegetarian diets. However, people with lactose intolerance or dairy allergies should use lactose-free or non-dairy yogurt alternatives.
Yogurt-Powered Protein Muffins!
Ingredients
Makes 6 muffins
2 large eggs
1/2 cup plain Greek yogurt.
1/4 cup butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 cup self-rising almond flour (recipe here)
2 scoops vanilla protein powder (1.7 ounces)
1/2 cup mixed berries or blueberries
Instructions
Step 1: Preheat oven to 350°F. Place liners in a 6-cup muffin tin.
Step 2: In a large bowl, combine eggs, Greek yogurt, melted butter, and vanilla. Whisk to combine.
Step 3: Add the self-rising almond flour and then vanilla protein powder. Mix until smooth.
Step 4: Fill the muffin liners with the batter. You can get close enough to the top as these won’t rise as much as regular muffins.
Step 5: Place the berries on top of each muffin
Step 6: Work the berries in a tiny bit with a spoon. Placing them here ensures they don’t sink all the way to the bottom of the muffin when baking.
Step 7: Bake for 17 minutes until a toothpick comes out clean.
Step 8: Let them cool for 15 minutes or so before popping them out of the silicone molds, and enjoy!
