Strawberry Protein Muffins

Why You’ll Love This Recipe

• High in Protein: The addition of protein powder makes these muffins a great source of protein, helping to keep you fuller for longer.

• Packed with Flavor: The fresh strawberries add natural sweetness and flavor, making these muffins both nutritious and indulgent.

• Easy to Make: With just a few simple ingredients, these muffins are quick to prepare and bake in about 20 minutes.

• Healthy: With whole wheat flour and Greek yogurt, these muffins are a healthier version of traditional muffins, providing more fiber and less sugar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups whole wheat flour (or all-purpose flour)

• 1/2 cup vanilla protein powder (whey or plant-based)

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• 1/2 cup Greek yogurt (or dairy-free yogurt for a vegan version)

• 1/4 cup honey or maple syrup (or sweetener of choice)

• 2 large eggs (or flax eggs for a vegan option)

• 1/2 cup unsweetened almond milk (or any milk of choice)

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh strawberries, chopped (or frozen strawberries, thawed and drained)

• Optional: 1/4 cup chopped nuts (such as almonds or walnuts) for added crunch

Directions

Prepare the Muffin Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, salt, and cinnamon (if using).

3. Mix Wet Ingredients: In another large bowl, whisk together the Greek yogurt, honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth and well combined.

4. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.

5. Add the Strawberries: Gently fold in the chopped strawberries (and nuts, if using) into the batter.

Bake the Muffins:

6. Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

7. Bake: Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with just a few moist crumbs). The tops should be golden brown.

Cool and Serve:

8. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

9. Enjoy: Serve the muffins warm or at room temperature. Enjoy them as a quick breakfast, snack, or post-workout treat!

Servings and Timing

• Servings: 12 muffins

• Preparation Time: 10 minutes

• Baking Time: 18-22 minutes

• Total Time: 30 minutes

Variations

• Vegan Version: To make these muffins vegan, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs, and use dairy-free yogurt and milk.

• Add More Fruit: You can add blueberries, raspberries, or bananas to the batter along with the strawberries for a fruit-filled muffin.

• Nut Butter Swirl: Swirl in a tablespoon of almond butter or peanut butter into the batter for extra creaminess and flavor.

• Spices: Add a pinch of nutmeg or ginger for a deeper spice flavor in the muffins.

Storage/Reheating

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week.

• Freezing: These muffins freeze well! Wrap them individually in plastic wrap or foil, and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 20-30 seconds.

• Reheating: To reheat, microwave the muffin for 15-20 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! Just be sure to thaw and drain them before adding to the batter to avoid excess moisture.

Can I use a different type of protein powder?

Absolutely! You can use any protein powder of your choice, such as whey, plant-based, or collagen powder. The flavor and texture may change slightly depending on the type of protein powder used.

Can I make these muffins without protein powder?

If you don’t want to use protein powder, you can replace it with more flour. Keep in mind that the protein content will be lower, and the texture may be slightly different.

How can I make these muffins sweeter?

If you prefer a sweeter muffin, feel free to add an extra tablespoon of honey or maple syrup to the batter. You can also add a handful of chocolate chips or dried fruit for extra sweetness.

Conclusion

These Strawberry Protein Muffins are a delicious and nutritious way to enjoy a sweet treat while getting a good dose of protein. With their soft texture, burst of fruity flavor, and protein-packed ingredients, they’re perfect for breakfast, an afternoon snack, or a post-workout refuel. Easy to make and customizable, these muffins are sure to become a new favorite!

Strawberry Protein Muffins

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Strawberry Protein Muffins are a healthy, protein-packed treat that combines the natural sweetness of fresh strawberries with the richness of protein powder. These muffins are easy to make, light, and fluffy, providing the perfect balance of indulgence and nutrition. Whether as a post-workout snack, quick breakfast, or wholesome treat, these muffins offer a delicious and nutritious way to fuel your day.

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Ingredients

• 1 1/2 cups whole wheat flour (or all-purpose flour)

• 1/2 cup vanilla protein powder (whey or plant-based)

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• 1/2 cup Greek yogurt (or dairy-free yogurt for a vegan version)

• 1/4 cup honey or maple syrup (or sweetener of choice)

• 2 large eggs (or flax eggs for a vegan option)

• 1/2 cup unsweetened almond milk (or any milk of choice)

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh strawberries, chopped (or frozen strawberries, thawed and drained)

• Optional: 1/4 cup chopped nuts (such as almonds or walnuts) for added crunch

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Instructions

• Prepare the Muffin Batter:

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

  • In a medium bowl, whisk together whole wheat flour, protein powder, baking soda, baking powder, salt, and cinnamon (if using).

  • In another large bowl, whisk together Greek yogurt, honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth and combined.

  • Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.

  • Gently fold in chopped strawberries (and nuts, if using).

• Bake the Muffins:

  • Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

  • Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs. The tops should be golden brown.

• Cool and Serve:

  • Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

  • Enjoy warm or at room temperature as a quick breakfast, snack, or post-workout treat.

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Notes

Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs and dairy-free yogurt and milk.Add More Fruit: Try adding blueberries, raspberries, or bananas along with strawberries.Nut Butter Swirl: Add a tablespoon of almond butter or peanut butter into the batter for extra richness.Spices: Add a pinch of nutmeg or ginger for extra flavor.