Ultimate Protein Breakfast Muffins (Oats & Yogurt)
These protein breakfast muffins with oats and Greek yogurt are a fix for dry, chalky muffins. They are moist, dense, soft, and hearty, with real muffin vibes. It’s a one-blender batter perfect for meal prep all week.
Equipment
- Blender
- Muffin Tin
- Silicone liners
Ingredients
- 240 grams full-fat Greek yogurt 1 cup
- 125 grams rolled oats 1¼ cups
- 2 eggs large
- 30 grams maple syrup 2 tablespoons
- 11 grams vanilla extract 2 teaspoons
- 8 grams baking powder 2 teaspoons
- 5 grams ground cinnamon 2 teaspoons
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 90 grams mini chocolate chips ½ cup, or sub with chopped nuts for less
The High-Protein Boost (Our Unique Twist)
- ½ cup blended cottage cheese (113g), replacing an equal amount of Greek yogurt from the base recipe
- ⅓ cup vanilla whey/casein blend protein powder
Instructions
Prep Oven and Muffin Tin
- Heat your oven to 350°F (175°C). Line your muffin tin with silicone liners or grease it very well, and skip paper liners because these moist muffins tend to cling and tear when you try to peel them off.
Blend the Batter
- Add the Greek yogurt, rolled oats, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt to a blender. Blend for about 30 seconds, until the batter is completely smooth like thick pancake batter, with no visible whole oats remaining.
Stir in Mix-ins and Rest
- Use a spoon or spatula to fold in most of the chocolate chips (or nuts), saving a pinch for the tops if you like. Let the batter rest for 5 to 10 minutes; this step allows the oats to fully hydrate so the batter thickens and bakes into a softer, more tender muffin instead of turning gummy.
Fill Muffin Cups
- Divide the batter evenly among 9 to 12 muffin cups, depending on how tall you want them. Use 12 for standard muffins, or 9 for bigger, taller bakery-style tops.
Bake to Perfection
- Bake for 22 to 25 minutes, until the tops look golden and spring back lightly when tapped. Check with a toothpick; you want a few moist crumbs attached, because a totally clean toothpick can mean they are already overbaked and headed toward dry.
Cool Down, Store, and Serve
- Let the muffins cool in the tin for 5 to 10 minutes, then move them to a wire rack to finish setting. Store them in the fridge for up to a week, or freeze for up to 3 months.
- Serve and enjoy!
Notes
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Because these are high-moisture and dairy-based, I recommend keeping them in the fridge, but they can hold up to 2 days in an airtight container if your kitchen is cool. Store in an airtight container in the refrigerator for up to one week. Cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Microwave from frozen for 30 to 45 seconds, or warm refrigerated muffins until just heated through so the centers stay tender.