Greek · Dessert
Honey Walnut Protein Muffins
A Greek-inspired honey walnut muffin reworked with Greek yogurt and whey protein isolate in place of butter and extra sugar, keeping the honeyed, cinnamon-spiced, walnut-studded character of the original while delivering a genuinely high-protein, lower-fat bake.
$1
10 minsPrep
19 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
339Calories
25.5gProtein
14gFat
29.4gCarbs
11.8gSugar
3.5gFiber
519mgSodium
100mgChol
3.3gSat Fat
260mgPotassium
170mgCalcium
1.8mgIron
0.6mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Ouzo Spritz
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper liners, half-filling the remaining 4 holes with water.
2
In a mixing bowl, whisk the egg, Greek yogurt, honey and vanilla extract together until smooth.
3
In a separate bowl, stir together the oat flour, whey protein isolate, baking powder, cinnamon and salt.
4
Fold the dry mixture into the wet mixture until just combined, then fold in the 16g of chopped walnuts.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about three-quarters full.
6
Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean and the tops spring back when pressed.
7
Transfer the muffins to a wire rack and let cool for at least 10 minutes.
8
Scatter the reserved 6g of chopped walnuts over the tops to finish before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g greek yogurt
- 1.1 oz30g whey protein isolate
- 11 egg, beaten (50g)
- 1.6 oz45g oat flour
- 0.8 oz22g honey
- 0.6 oz16g chopped walnut
- 0.1 oz4g baking powder
- 0.1 oz2g cinnamon ground
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.2 oz6g chopped, for topping walnut
