High-Protein Greek Yogurt Blender Chocolate Muffin
This high-protein dessert combines Greek yogurt, egg whites, and cocoa powder for a fluffy, chocolatey treat. Made in a blender for ease, this gluten-free muffin is perfect for a quick and nutritious indulgence.
Ingredients
- ½ cup gluten-free rolled oats
- 1 teaspoon baking powder
- 1 tablespoon granulated sweetener of choice
- 1 tablespoon cocoa powder
- 2 tablespoons unsweetened applesauce
- 2 tablespoons Greek yogurt dairy-free if necessary
- 1 large egg white
- 2 tablespoons milk of choice dairy-free if needed
- 1 to 2 tablespoons chocolate chips optional
Instructions
Microwave Method (5 min)
- Lightly grease a microwave-safe bowl and set aside.
- Add all ingredients to a blender and blend until the mixture is completely smooth. If it seems too thick, mix in a little more milk.
- Pour the batter into the prepared bowl, stirring in chocolate chips if using.
- Microwave for 1 to 2 minutes, or until the center is set and fluffy.
Oven Method (15 min)
- Preheat the oven to 350°F.
- Follow the blending instructions from the microwave method.
- Pour the batter into a greased oven-safe dish or ramekin.
- Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- No Blender? Swap the oats for gluten-free oat flour or another alternative like buckwheat flour, reducing the amount slightly. Stir everything together by hand until smooth.
- Dairy-Free? Since dairy-free yogurts are often thinner, you may need less milk to achieve the right consistency. You can also skip the milk entirely if needed.
- Whole Egg Option: You can replace the egg white with a whole egg, but the muffin will be slightly denser.
Nutrition
Calories: 220kcalProtein: 13gFat: 3gFiber: 3g
Tried this recipe?Let us know how it was!