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Strawberry Protein Muffins
4.7 from 75 votes

Strawberry Protein Muffins

Strawberry Protein Muffins use oat flour and plant-based vanilla protein powder as the foundation for a flavorful and moist muffin. The inclusion of Greek yogurt and egg whites adds tenderness and protein, while coconut sugar and vanilla deliver a subtle sweetness. Chopped strawberries and mini chocolate chips mix into the batter for a fresh fruity note with a touch of chocolate. The muffins bake to a golden finish with lightly browned edges and a tender crumb.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12
Calories: 115 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Combine all dry ingredients together.
  3. Mix in all wet ingredients. Stir until smooth and blended, then lightly stir in strawberries and chocolate chips.
  4. 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.
  5. 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.
  6. Once they cool, they'll be firm and ready to eat!
  7. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 115

% 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.