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Greek yogurt muffins recipe card, high-protein breakfast nutrition facts

Greek Yogurt Muffin

These Greek yogurt muffins pack 7 grams of protein per serving with a moist, tender crumb. Made with whole wheat flour, peanut butter, and honey, they're perfect for meal prep breakfasts or snacks that keep you full.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method

Ingredients
  

Wet Ingredients:
  • 2 large eggs
  • 1 cup plain whole milk greek yogurt
  • 1/2 cup natural creamy peanut butter
  • 1/4 cup honey
Dry Ingredients:
  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking powder
Fold-ins:
  • 1/4 cup sugar-free chocolate chips

Directions
 

  1. Preheat your oven to 350°F (190°C)
  2. Take out a bowl to mix your wet ingredients. Add your wet ingredients and mix everything together until smooth and combined. If your peanut butter is stiff, you can microwave it for 15 seconds first.
  3. Take out a large bowl and add your dry ingredients.
  4. Add your wet ingredients into the bowl with the dry ingredients and mix everything together until just combined.
  5. Add your chocolate chips and gently fold them in.
  6. Take out a 12-cup muffin tin and line it with liners or give it a light spray of oil.
  7. Divide your batter evenly across the 12 cups, filling each about ¾ full.
  8. Add additional chocolate chips on top and gently press them into the batter.
  9. Bake on 350°F for 20 to 25 minutes until a toothpick comes out clean and the tops are golden.
  10. Let them cool in the pan for 5 minutes, then transfer them to a wire rack.
  11. Serve.