Chocolate Chip Protein Muffins

These Chocolate Chip Protein Muffins prove that a wholesome, Mediterranean-inspired snack can still feel like a treat. Built on a base of old-fashioned oats, whole wheat flour, and creamy Greek yogurt, they're sweetened lightly with honey and studded with dark chocolate chips for just the right amount of indulgence. A scoop of protein powder boosts their staying power, making them an ideal post-workout bite, lunchbox addition, or mid-afternoon pick-me-up that won't leave you crashing an hour later. In keeping with Mediterranean principles, these muffins lean on extra virgin olive oil instead of butter for their fat source, use whole grains in place of refined flour, and keep added sugar to a minimum while still tasting like dessert. Greek yogurt contributes protein, calcium, and a pleasant tang that balances the sweetness of the honey and chocolate. Best of all, this is a true one-bowl recipe with minimal cleanup, and the muffins freeze beautifully. Make a batch on Sunday, stash them in the freezer, and you'll have a grab-and-go snack ready whenever hunger strikes during the week.</long_description> <parameter name="meta_description">One-bowl Chocolate Chip Protein Muffins with oats, Greek yogurt & olive oil. A Mediterranean snack that freezes well and keeps you full longer.

Ingredients

• 1.5 cupsOld-fashioned rolled oats
• 1 cupWhole wheat flour
• 0.5 cupVanilla or unflavored protein powder, whey or plant-based both work
• 2 tspbaking powder
• 0.5 tspbaking soda
• 0.5 tspground cinnamon
• 0.25 tspsalt
• 1 cupplain Greek yogurt
• 2 largeeggs
• 0.33 cuphoney
• 0.25 cupextra virgin olive oil
• 1 tspvanilla extract
• 0.25 cupmilk, dairy or unsweetened plant milk
• 0.75 cupdark chocolate chips, divided; reserve some for topping

Method

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the oats, whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt until evenly combined.
3. Add the Greek yogurt, eggs, honey, olive oil, vanilla extract, and milk to the same bowl. Whisk until the wet and dry ingredients are fully combined into a thick, smooth batter.
4. Fold in two-thirds of the chocolate chips, reserving the rest for topping.
5. Divide the batter evenly among the 12 muffin cups using a scoop or large spoon, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
6. Bake until the muffins are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. 18:00
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving or freezing. 5:00