Strawberry Protein Muffins Recipe
Strawberry Protein Muffins are a healthier, protein-packed alternative to traditional muffins. These moist, light, and fluffy muffins feature the natural sweetness and vibrant flavor of fresh strawberries, while providing a substantial protein boost from protein powder and Greek yogurt. Ideal for those seeking a nutritious breakfast, post-workout snack, or a healthy treat, these muffins are easy to make and perfect for meal prep. With their delicious flavor and wholesome ingredients, they are sure to become a favorite in your recipe collection.
Why You Should Make Strawberry Protein Muffins
These muffins are a great option for anyone looking to fuel their body with high-quality protein, fiber, and vitamins. Here’s why:
- High in Protein: The combination of protein powder and Greek yogurt ensures a significant protein boost, which helps build and repair muscles. This makes them perfect for those looking to recover after a workout or simply maintain muscle health.
- Natural Sweetness from Strawberries: Strawberries provide a burst of sweetness and fresh flavor without the need for refined sugars. Plus, they are packed with antioxidants, vitamins, and minerals, including vitamin C and manganese.
- Perfectly Fluffy Texture: Despite being packed with protein, these muffins remain light and airy, with a soft crumb thanks to the inclusion of oat flour and Greek yogurt.
- Versatile Recipe: This recipe is customizable to meet various dietary needs. You can easily make these muffins dairy-free by swapping the Greek yogurt for a non-dairy alternative and using plant-based milk.
Whether you’re craving a healthy breakfast or a snack that will keep you energized throughout the day, these strawberry protein muffins are a delicious, nutritious choice.
Ingredients for Strawberry Protein Muffins
Dry Ingredients:
- 1 cup oat flour: Oat flour creates a light yet hearty texture, adding fiber to the muffins. You can use whole wheat flour for a denser option, but oat flour offers a more delicate texture.
- 1 scoop vanilla protein powder: Protein powder is essential for adding the muscle-repairing protein boost. Vanilla-flavored protein powder works best as it complements the strawberry flavor.
- 1 tsp baking powder & 1/2 tsp baking soda: These leavening agents help the muffins rise and become light and fluffy.
- 1/2 tsp ground cinnamon: Adds warmth and flavor to the muffins, pairing wonderfully with the fresh strawberries.
- 1/4 tsp salt: Balances the sweetness and enhances the flavor.
Wet Ingredients:
- 2 large eggs: Eggs provide structure and moisture to the muffins.
- 1/2 cup Greek yogurt (plain or vanilla): Greek yogurt adds creaminess and helps keep the muffins moist, while also boosting the protein content.
- 1/4 cup almond milk (or any milk of choice): This helps to achieve the perfect muffin batter consistency. Feel free to use your preferred milk—almond milk, cow’s milk, or even oat milk work well.
- 1/4 cup honey or maple syrup: These natural sweeteners provide a touch of sweetness. Adjust the amount based on your preference for sweetness.
- 1 tsp vanilla extract: Adds depth and flavor to the muffins, enhancing the overall taste.
Optional Add-ins:
- 1 1/2 cups fresh strawberries (diced): The star ingredient of these muffins! Fresh strawberries offer natural sweetness and moisture, making the muffins burst with fresh fruit flavor.
- 2 tbsp chia seeds or flax seeds: For an extra dose of fiber and healthy fats, you can add chia seeds or flax seeds to the batter. These seeds are optional but offer added nutritional benefits.
Step-by-Step Instructions to Make Strawberry Protein Muffins
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with muffin liners for easy removal after baking. Preparing the pan in advance ensures the muffins bake evenly and are easy to remove once cooled.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the oat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. Whisk them together until the dry ingredients are well incorporated. This step ensures that the leavening agents and spices are evenly distributed throughout the flour mixture.
3. Prepare the Wet Ingredients
In a separate medium bowl, whisk together the eggs, Greek yogurt, almond milk, honey or maple syrup, and vanilla extract. Make sure the mixture is smooth and well-combined. Greek yogurt adds creaminess and boosts the protein content, while almond milk provides moisture without overwhelming the flavor.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter, as this can cause the muffins to become dense. The batter should be thick and slightly lumpy.
5. Fold in the Strawberries (and Optional Seeds)
Add the diced strawberries and, if using, the chia seeds or flax seeds into the batter. Gently fold them into the mixture using a spatula, making sure the strawberries are evenly distributed throughout the batter. The fresh strawberries will release some juice into the batter, making the muffins even more moist and flavorful.
6. Fill the Muffin Tin
Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. This should yield about 10-12 muffins, depending on the size of your muffin cups. If you like larger muffins, fill the cups more generously.
7. Bake the Muffins
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check the muffins around 18 minutes to avoid overbaking, as this can result in dry muffins. The tops should be golden brown and slightly springy to the touch.
8. Cool and Serve
Once baked, let the muffins cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. This step helps the muffins set properly and prevents them from becoming too soft or soggy. Serve them warm or store them in an airtight container.
Tips for Making the Best Strawberry Protein Muffins
Protein Powder Selection
The type of protein powder you use can affect the texture and flavor of the muffins. Vanilla protein powder is the best option as it pairs well with strawberries. You can use plant-based protein powders, whey protein, or even collagen powder, depending on your dietary preferences. Just make sure the protein powder you choose has a flavor that complements the strawberries.
Adjusting Sweetness
Depending on how sweet your strawberries are, you may need to adjust the amount of honey or maple syrup used. If you prefer a less sweet muffin, reduce the amount of sweetener. Alternatively, you can use stevia or monk fruit for a lower-sugar version of these muffins.
Using Frozen Strawberries
If you opt for frozen strawberries, be sure to thaw and drain them first to avoid excess moisture in the batter. This prevents the muffins from becoming too wet and ensures the best texture.
Making It Dairy-Free
For a dairy-free version, swap the Greek yogurt for a non-dairy yogurt alternative (such as coconut or almond yogurt) and use any plant-based milk of your choice. You can still achieve the same delicious flavor and fluffy texture without dairy.
Storage and Freezing
These muffins can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze them for up to 3 months. To freeze, place the muffins in a freezer-safe bag or container. Reheat in the microwave or oven before serving.
Conclusion: Why You’ll Love These Strawberry Protein Muffins
Strawberry Protein Muffins are a perfect balance of nutrition and flavor. They are packed with protein, fiber, and antioxidants from strawberries, making them an ideal option for a pre- or post-workout snack, a healthy breakfast, or a treat to satisfy your sweet tooth. Their light texture, natural sweetness, and fresh fruit flavor make them irresistible, while the addition of protein powder and Greek yogurt ensures they’ll keep you feeling satisfied for hours.
Bake up a batch today and enjoy the delicious, wholesome benefits of strawberry protein muffins! Whether you make them as part of your meal prep routine or just as a special snack, these muffins are sure to become a family favorite.
Strawberry Protein Muffins Recipe
Equipment
- Oven
- Muffin tin (12-cup)
- Muffin liners (optional)
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Spatula
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 1 cup oat flour or whole wheat flour for a denser option
- 1 scoop vanilla protein powder or any preferred flavor
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup Greek yogurt plain or vanilla
- 1/4 cup almond milk or any milk of choice
- 1/4 cup honey or maple syrup adjust to sweetness preference
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries diced into small pieces
- Optional: 2 tbsp chia seeds or flax seeds for added fiber
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and line your muffin tin with muffin liners or grease it lightly with cooking spray.
- Mix the dry ingredients: In a large mixing bowl, combine the oat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt. Whisk them together until well mixed.
- Prepare the wet ingredients: In a separate medium bowl, whisk together the eggs, Greek yogurt, almond milk, honey (or maple syrup), and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Fold in the strawberries: Add the diced strawberries (and optional seeds) into the batter. Gently fold them in using the spatula, ensuring the strawberries are evenly distributed throughout the batter.
- Fill the muffin tin: Spoon the batter into the muffin tin, filling each cup about 3/4 full. This should make about 10-12 muffins, depending on how full you fill the cups.
- Bake the muffins: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them to ensure they don’t overbake.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Serve the muffins warm or store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze them for longer storage.
Video
Notes
Sweetness: Adjust the sweetness by adding more or less honey or maple syrup depending on your taste.
Frozen strawberries: If using frozen strawberries, thaw and drain them first to prevent excess moisture from making the batter too wet.
Make them dairy-free: Use non-dairy yogurt (like coconut or almond yogurt) and any plant-based milk if you prefer a dairy-free version.
Storage: These muffins freeze well, so you can batch bake and store them in a freezer-safe bag or container for up to 3 months. Simply reheat in the microwave or oven before serving.
Enjoy your healthy strawberry protein muffins!
