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SOFT HIGH-PROTEIN LUNCHBOX MUFFINS

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 165kcal

Ingredients

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 240 grams Greek yogurt (full-fat or low-fat)
  • ⅓ cup honey or maple syrup
  • 3 tbsp melted coconut oil or neutral oil
  • 1 tsp vanilla extract
  • 1 ripe banana mashed
  • ½ cup mix-ins: chocolate chips, blueberries, or raisins

Instructions

  • Preheat oven to 180°C (350°F). Line muffin tin with liners.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon together.
  • In a separate bowl, whisk eggs, Greek yogurt, honey, oil, vanilla, and mashed banana until smooth.
  • Pour wet into dry. Stir until just combined — do not overmix. Fold in mix-ins.
  • Fill cups two-thirds full. Bake 18-20 minutes until a toothpick comes out clean.
  • Cool 5 minutes in pan then transfer to wire rack. Cool completely before packing.

Notes

These muffins stay soft for up to 4 days stored in an airtight container at room temperature or up to a week refrigerated.