High Protein Yogurt Chocolate Chip Muffins Recipe

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 12

  • cooking spray
  • 1 3/4 cups cake flour (see notes below for GF)*
  • 1/2 tsp baking soda
  • 3 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 3 large egg whites (or two large eggs)
  • 1/2 tbsp vanilla extract
  • 10 ounces (1 1/4 cups ) 0% Greek yogurt
  • 9 tbsp semi-sweet chocolate chips

  1. Preheat oven to 190°C. Line a muffin tin with 12 muffin liners and spray with oil.
  2. Mix flour and baking soda with a whisk in a medium bowl.
  3. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  4. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  5. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
  6. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
  7. Bake at 190°C for until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Nutrition Information

Yield: 12 servings, Serving Size: 1 muffin

Amount Per Serving:

Calories: 187 calories, Total Fat: 5.5g, Saturated Fat: 3.5g, Cholesterol: 8mg, Sodium: 256mg, Carbohydrates: 30g, Fiber: 0.5g, Sugar: 17g, Protein: 6g

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