Irresistible cinnamon swirl breakfast muffins made with Greek yogurt for protein, olive oil for fat, and no refined cane sugar (though brown sugar is used in the filling). These muffins are worth the 30 minutes they take to bake!
Start by combining your Greek yogurt, eggs, maple syrup, milk, and olive oil in one bowl. In a separate bowl, mix your flour, protein (presumably referring to the flour/dry mix here, or a typo for baking powder/soda), baking powder, and baking soda. Mix your dry ingredients into your wet to combine until just mixed. Scoop half of the batter mixture into lined muffin tins, then add a layer of cinnamon filling, and top with the remaining batter. Bake on 350F for 30 minutes.
