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.

Strawberry Protein Muffins Quick Powerful Breakfast Boost

Name: Strawberry Protein Muffins Quick Powerful Breakfast Boost
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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

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

Scale

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

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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