Protein-Packed Strawberry Muffins Recipe: Easy, Healthy & Delicious

Looking for a protein-packed snack that’s naturally sweet, light, and perfect for any time of day? These strawberry protein muffins hit the spot! They’re fluffy, filled with real strawberries and a hint of dark chocolate, and they come together with a satisfying boost of protein. Whether you’re having one as a post-workout treat, a quick breakfast, or even a dessert, these muffins are an easy win.

What’s Inside These Muffins?
These muffins are a great balance of nutrients, featuring oat flour, which is rich in fiber, protein powder to fuel your day, and fresh strawberries for natural sweetness and a burst of color. Adding Greek yogurt keeps them moist and adds creaminess without the fat. Plus, a little dark chocolate adds that indulgent touch!

Here’s what you’ll need:

Dry Ingredients:

• 1 cup oat flour (120g)
• ¼ cup vanilla protein powder (25g)
• ½ cup strawberries, chopped small (100g)
• 2 tbsp stevia (or your favorite sweetener)
• ½ tsp baking soda
• A pinch of sea salt and cinnamon

Wet Ingredients:

• 1 tbsp lemon juice
• Zest from half a lemon
• 1 tbsp melted coconut oil
• ¾ cup egg whites (about 3 eggs)
• 2 tbsp unsweetened almond milk
• ½ cup non-fat Greek yogurt (125g)
• 1 tsp vanilla extract
• ¼ cup dark chocolate, chopped (45g) – this is the fun part!

Let’s Bake!

1. Preheat your oven to 350°F (180°C). Grab a muffin tray, line it with muffin liners, and lightly spray them with oil. Trust us, this makes all the difference for easy removal.
2. In a mixing bowl, combine all dry ingredients (except the chocolate) to ensure everything is well-blended. The baking soda, oat flour, protein powder, and a pinch of cinnamon come together here for a warm, balanced flavor.
3. In a separate bowl, mix the wet ingredients: coconut oil, egg whites, lemon zest, lemon juice, almond milk, Greek yogurt, and vanilla. This combination brings moisture and brightness from the lemon.
4. Combine the wet and dry mixtures by pouring the wet ingredients into the dry, stirring until a smooth batter forms. Gently fold in the strawberries and most of the chocolate, saving a little of each to top the muffins for a pretty finish.
5. Pour the batter into the prepared muffin tray, distributing it evenly. Add a few chocolate chips on top of each muffin – because who doesn’t love a little extra chocolate?
6. Bake for 23-25 minutes, until the edges are golden and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let them cool in the tray before transferring them to a cooling rack.

Why You’ll Love These Muffins
These muffins don’t just taste amazing; they’re also packed with health benefits. Strawberries are loaded with antioxidants like pelargonidin, ellagic acid, ellagitannins, and procyanidins, known for supporting everything from heart health to glowing skin. Pair that with protein from the Greek yogurt and protein powder, and these muffins are as nutritious as they are delicious.

Storage Tip: Keep these muffins fresh by storing them in a sealed container. They’ll last 1-2 days at room temperature or up to a week in the fridge. That’s if you can resist eating them all on day one!

So, next time you’re craving something sweet and satisfying, whip up a batch of these strawberry protein muffins. They’re quick, easy, and bring a fresh twist to your snack game. Enjoy!