On busy weekday mornings, I reach for Strawberry Protein Muffins before I even pour my coffee. They smell like warm berries and vanilla, and they feel like a small win before the day starts. Plus, they give me something sweet and filling without slowing me down.
Table of Contents
Why You’ll Love These Strawberry Protein Muffins
High-Protein and Naturally Sweetened
Strawberry Protein Muffins give you real staying power. Egg whites add lean protein, while Greek yogurt brings creaminess and extra fuel. In addition, vanilla plant based protein powder boosts the protein even more.
As a result, each muffin has about 7 grams of protein. Meanwhile, you keep calories around 115 per muffin, which feels balanced and practical. You also get about 14 grams of carbs, 4 grams of fat, 2 grams of fiber, and around 4 grams of sugar.
Coconut sugar keeps the sweetness gentle. However, if you prefer, you can swap in 2 tablespoons of stevia baking blend or 6 to 8 packets of stevia. So you control the sugar level while still enjoying Strawberry Protein Muffins that taste like a treat.
Moist Texture Without a Protein Taste
Many high protein bakes turn dry. However, Strawberry Protein Muffins stay soft and tender. Oat flour holds moisture well, so the crumb feels slightly hearty but never heavy.
Fresh strawberries release sweet juices as they bake. Then lemon zest adds brightness, which keeps the flavor fresh and light. Meanwhile, mini chocolate chips melt into small pockets of sweetness.
As a result, you do not taste a chalky protein aftertaste. Instead, you taste fruit, vanilla, and just enough chocolate.
Ingredients You’ll Need
Dry Ingredients
Start with 1 cup oat flour. It keeps Strawberry Protein Muffins tender and slightly hearty.
Next, add 1/4 cup vanilla plant based protein powder for structure and protein. Then mix in 1/2 teaspoon baking soda to help the muffins rise. Add a pinch of cinnamon and a pinch of sea salt to round out the flavor.
Wet Ingredients
Use 3/4 cup egg whites and 1/2 cup plain or vanilla non fat Greek yogurt. Together, they add moisture and protein.
Then stir in 1/4 cup coconut sugar for natural sweetness. Add 2 tablespoons unsweetened vanilla almond milk and 1 tablespoon melted coconut oil for richness.
Next, mix in 1 tablespoon lemon juice, the zest of half a lemon, and 1 teaspoon vanilla extract. Finally, fold in 1/2 cup chopped fresh strawberries and 1/4 cup mini chocolate chips for bursts of flavor.
How to Make Strawberry Protein Muffins (Step-by-Step)
Step 1: Prep the Oven and Pan
First, preheat your oven to 350°F. Meanwhile, line a 12 cup muffin tin with paper liners. Lightly spray the liners so the Strawberry Protein Muffins release easily after baking. This step helps you avoid sticking and keeps the tops intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine oat flour, protein powder, baking soda, cinnamon, and salt. Stir well so everything blends evenly. As a result, each of your Strawberry Protein Muffins bakes with consistent texture and flavor.
Step 3: Add the Wet Ingredients
Next, add egg whites, Greek yogurt, coconut sugar, almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Stir until the batter looks smooth and fully incorporated. However, stop mixing once it comes together.
Step 4: Fold in Strawberries and Chocolate Chips
Gently fold in the chopped strawberries and mini chocolate chips. Use slow strokes, because overmixing can make the muffins dense. You want the fruit and chocolate evenly spread through the batter.
Step 5: Bake and Cool
Divide the batter evenly among the 12 muffin cups. Then sprinkle extra chocolate chips on top if you like.
Bake for 23 to 25 minutes, until the edges turn lightly golden and a toothpick comes out clean. Let the Strawberry Protein Muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
Expert Tips for Perfect Protein Muffins
Avoid Overmixing
When you stir too much, you create dense muffins. Therefore, mix only until the ingredients combine. As soon as you no longer see dry flour, stop.
Use Fresh, Firm Strawberries
Soft berries release too much liquid. Instead, choose firm strawberries with bright color. As a result, your Strawberry Protein Muffins bake evenly and avoid soggy centers.
Sweetener and Dairy Substitutions
You can replace coconut sugar with 2 tablespoons stevia baking blend or 6 to 8 packets of stevia. Also, you can swap Greek yogurt with a thick dairy free alternative. So you still get moist Strawberry Protein Muffins that fit your needs.
Storage and Meal Prep Tips
This recipe makes 12 Strawberry Protein Muffins, which works great for planning ahead. After they cool, store them in an airtight container in the refrigerator for up to 1 week.
Meanwhile, you can freeze them for up to 3 months. Then reheat one in the microwave for about 20 to 30 seconds for a warm, soft bite.
I often pack Strawberry Protein Muffins with fruit or yogurt for busy mornings. In fact, they pair perfectly with my Healthy Strawberry Protein Overnight Oats when I want extra fuel.
Recipe At a Glance
Time and Yield
Prep time takes about 10 minutes. Bake time runs about 25 minutes. So total time comes to around 35 minutes. This recipe makes 12 Strawberry Protein Muffins.
Nutrition Per Muffin
Each Strawberry Protein Muffin contains about 115 calories. You get around 7 grams of protein, 14 grams of carbohydrates, 4 grams of fat, and 2 grams of fiber. In addition, each muffin has about 4 grams of sugar and roughly 106 milligrams of sodium, which keeps breakfast balanced and satisfying.
Frequently Asked Questions
What happens if I add protein powder to muffins?
When you add protein powder, you increase the protein and make the muffins more filling. However, you must balance it with enough moisture. In Strawberry Protein Muffins, yogurt and egg whites keep the texture soft.
Is strawberry high in protein?
Strawberries are not high in protein. Instead, they add fiber, vitamins, and natural sweetness. So in Strawberry Protein Muffins, most protein comes from egg whites, Greek yogurt, and protein powder.
Can you put strawberries into muffins?
Yes, you can absolutely add strawberries to muffins. In fact, fresh chopped strawberries bake beautifully into Strawberry Protein Muffins and create juicy pockets of flavor.
What is the secret to a moist muffin?
The secret lies in balance. Use enough wet ingredients like yogurt and egg whites, and do not overbake. Also, avoid overmixing, because that can make Strawberry Protein Muffins dense.
More Such Recipes
- Protein Pancakes Quick Healthy Breakfast
- Protein Waffles Recipe Quick High Protein Breakfast
- Chia Seed Pudding Recipe Breakfast
- Sweet Potato Breakfast Bowl
- Strawberry Cupcakes Recipe
- White Chocolate Chips Strawberry Cookies
Conclusion
Strawberry Protein Muffins come together quickly and fit right into real life. They offer solid protein, balanced nutrition, and fresh strawberry flavor in every bite. So try them, tweak the mix ins if you like, and make them your own. For more breakfast ideas and daily inspiration, you can follow along on Pinterest and join the community on Facebook.
Print
Strawberry Protein Muffins Quick Powerful Breakfast Boost
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Low Sugar
Description
Strawberry Protein Muffins are moist, soft, and packed with 7 grams of protein per serving. Made with oat flour, Greek yogurt, egg whites, and fresh strawberries, these healthy breakfast muffins deliver balanced nutrition without a chalky protein taste.
Ingredients
1 cup oat flour
1/4 cup vanilla plant-based protein powder
1/2 teaspoon baking soda
Pinch of cinnamon
Pinch of sea salt
3/4 cup egg whites
1/2 cup plain or vanilla non-fat Greek yogurt
1/4 cup coconut sugar
2 tablespoons unsweetened vanilla almond milk
1 tablespoon melted coconut oil
1 tablespoon lemon juice
Zest of 1/2 lemon
1 teaspoon vanilla extract
1/2 cup chopped fresh strawberries, plus extra for topping
1/4 cup mini chocolate chips
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with liners. Lightly spray liners to prevent sticking.
2. In a bowl, combine oat flour, protein powder, baking soda, cinnamon, and salt.
3. Add egg whites, Greek yogurt, coconut sugar, almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Stir until fully incorporated and smooth.
4. Gently fold in chopped strawberries and mini chocolate chips.
5. Evenly distribute batter into muffin cups and sprinkle additional chocolate chips on top if desired.
6. Bake for 23 to 25 minutes, until lightly golden around the edges and a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Coconut sugar can be replaced with 2 tablespoons stevia baking blend or 6 to 8 packets of stevia.
Greek yogurt may be substituted with a dairy-free yogurt alternative if needed.
Store cooled muffins in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 3 months and reheat in the microwave for 20 to 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 115
- Sugar: 4 g
- Sodium: 106 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg