Greek Yogurt Protein Muffins (11g protein, 160kcal, keto)

These Greek Yogurt Protein Muffins are a cross between a flan and a muffin. They are healthy low-calorie protein muffins using Greek yogurt.

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I used to love yogurt flan cake that are moist like cheesecake. These protein muffins with Greek yogurt are exactly that, minus the sugar or calories.

While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!

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Greek Yogurt Protein Muffins

These Greek Yogurt Protein Muffins are a cross between a flan and a muffin. They are healthy low-calorie protein muffins using Greek yogurt.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Yield: 12 muffins

Serving Size: 1 muffin

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cup Greek Yogurt (note 1)
• ▢ 4 large Eggs (note 2)
• ▢ ¼ cup Light Olive Oil (note 3)
• ▢ ¾ cup Vanilla Protein Powder 71g (note 4)
• ▢ 1 cup Almond Flour (note 5)
• ▢ 2 teaspoons Baking Powder
• ▢ 1 cup Blueberries (note 6)

Optional

• ▢ ⅓ cup Granulated Sweetener optional (note 7)

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Lightly oil the paper with cooking oil spray.
• In a mixing bowl, whisk Greek yogurt, eggs, and olive oil until smooth.
• Add vanilla protein powder, baking powder, almond flour and use a rubber spatula to stir and form a smooth muffin batter.
• Fold in blueberries and stir to combine.
• Divide the batter into the 12 muffin holes.
• Bake the muffins on the center rack of the oven for 25-30 minutes at 350 °F (180 °C) until golden brown on top and a pick inserted in the center of the muffin comes out clean. Cover the pan with a piece of foil if the top browns too fast.
• Let them cool down for 10 minutes in the pan, then on a cooling rack for 3 hours. The bottom looks soft and wet, so give the muffins time to firm up at room temperature without touching them. Then pop them for 1 hour in the fridge for the best texture.

Notes

Note 1: I am using full-fat plain Greek yogurt for extra moisture. Low-fat Greek yogurt is not recommended.

Note 2: You can use 3 eggs + 3 tablespoons of peanut butter to decrease the egg amount in the recipe. The recipe doesn’t work with egg replacers.

Note 3: Any low-flavor oil or melted butter can be used.

Note 4: I recommend vanilla pea protein powder for the best texture.

Note 5: You can also use sesame flour or oat flour for a nut-free option.

Note 6: Or 1/2 cup of dark chocolate chips or other berries like raspberries, finely chopped hulled strawberries.

Note 7: I am using Monk fruit erythritol blend, you can use coconut sugar or regular sugar if you prefer.

Storage: Store the muffins in the fridge in an airtight container for up to 4 days.

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 muffin

Yield: 12 muffins

Nutrition

Serving: 1 muffinCalories: 167.6 kcal (8%)Carbohydrates: 6.4 g (2%)Fiber: 1.3 g (5%)Net Carbs: 5.1 gProtein: 10.9 g (22%)Fat: 11.6 g (18%)Saturated Fat: 1.9 g (12%)Polyunsaturated Fat: 0.8 gMonounsaturated 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 Substitutions

You only need a handful of wholesome ingredients for this recipe. Here’s how to pick and swap thm.

• Greek Yogurt – This brings a moist, flan-like texture and adds protein. Full-fat versions contribute to a richer texture.  
• Eggs – Eggs act as a binder and add structure to the muffins. Substituting one egg with peanut butter is also fine.
• Light Olive Oil – Olive oil adds moisture and richness. Any neutral-flavored oil or melted butter also works.  
• Vanilla Protein Powder – This boosts the protein content and adds vanilla flavor. I recommend vanilla pea protein powder for texture.
• Almond Flour – Almond flour contributes a slightly nutty flavor and a tender crumb. Sesame flour or oat flour are also fine.
• Baking Powder – This leavening agent helps the muffins rise and become light and fluffy.  
• Blueberries – Blueberries add bursts of fruity flavor and moisture. Chocolate chips or other berries are also fine.
• Granulated Sweetener – This adds 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 up, here’s how in pictures.

Pour all the wet ingredients into a large mixing bowl.

Whisk the liquid mixture with a hand whisk until smooth.

Add the dry ingredient and incorporate the blueberries.

Stir gently until the texture is smooth and the blueberries are distributed.

Transfer the batter to a muffin tin lined with muffin cases.

Bake the muffins on the center rack of the oven for 25-30 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect muffins.

• Egg Reduction – Swap one egg for three tablespoons of peanut butter to reduce the eggy taste.
• Flavor Variations – Replace blueberries with chocolate chips, chopped nuts, or raspberries for different flavors.
• Protein Powder Choice – Use a clean vanilla pea protein powder for the best texture and flavor.
• Cooling Time – Allow the muffins to cool completely, first at room temperature, then in the fridge, for the optimal texture.
• Even Baking – Cover the muffin pan with foil if the tops brown too quickly to ensure even baking.

More Protein Muffin Recipes

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