Strawberry Protein Muffins
User Reviews
4.7
Strawberry Protein Muffins
Description
These Strawberry Protein Muffins combine oat flour with plant-based vanilla protein powder, baking soda, and spices such as cinnamon to create a balanced dry mix. The wet ingredients include egg whites, Greek yogurt, coconut oil, almond milk, lemon juice, and vanilla extract, which provide moisture and richness without heaviness. Chopped fresh strawberries and mini chocolate chips are folded into the batter for pockets of fruitiness and chocolate.
Baked at 350°F, the muffins brown slightly at the edges and set firmly in about 23-25 minutes. The addition of lemon zest and juice adds brightness to the flavor. They are removed from the pan carefully after brief cooling to prevent sticking, with non-stick spray recommended on liners.
The muffins can be stored in a sealed container at room temperature or refrigerated for longer freshness. Substituting dairy-free yogurt is possible to suit dietary preferences, and coconut sugar can be replaced with stevia blends for reduced sugar options.
Ingredients
- 1 cup oat flour
- ¼ cup plant-based vanilla protein powder
- ½ teaspoon baking soda
- pinch cinnamon
- pinch salt sea salt
- ¾ cup egg white
- ½ cup Greek yogurt plain or vanilla, non-fat
- ¼ cup coconut sugar
- 2 Tablespoons almond milk unsweetened vanilla
- 1 Tablespoon coconut oil melted
- 1 Tablespoon lemon juice
- lemon zest of ½
- 1 teaspoon vanilla extract
- ½ cup strawberries chopped into tiny pieces, plus more for topping
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F and line a muffin tin with paper or silicone liners and spray with non-stick spray. Make sure you spray the liners (paper or silicone) or the muffins will stick.
- Combine all dry ingredients together.
- Mix in all wet ingredients. Stir until smooth and blended, then lightly stir in strawberries and chocolate chips.
- Place batter evenly in muffin tin. The batter should fill 12 muffin cups. Drop 3-5 mini chocolate chips on top of each muffin. Bake for 23-25 minutes or until the edges are starting to brown and the muffins are baked through. Test with a toothpick.
- Remove from the oven, let muffins sit for 5 minutes, then use a knife to go around the edge of each muffin and gently remove them from the tin and place on a flat surface to cool.
- Once they cool, they'll be firm and ready to eat!
- Place in a sealed container and store at room temperature or in the fridge for longer storage.
Notes
- Spray muffin liners with non-stick spray to prevent sticking when baking.
- Use stevia baking blend or packets instead of coconut sugar for a lower sugar version.
- Dairy-free yogurt can substitute Greek yogurt if needed without affecting texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 115kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Cholesterol | 1mg | 0% |
| Sodium | 106mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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