Strawberry Protein Muffins
These strawberry protein muffins are soft, moist, and packed with protein for a healthy and satisfying snack. Perfect for breakfast, meal prep, or post-workout fuel, this easy muffin recipe is both nutritious and delicious.
Ingredients
- Dry Ingredients
- 1 cup flour all-purpose or oat flour
- ½ cup protein powder vanilla or unflavored
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients
- 2 eggs
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup
- ¼ cup milk dairy or plant-based
- 1 teaspoon vanilla extract
- Add-Ins
- 1 cup fresh strawberries chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, Greek yogurt, honey or maple syrup, milk, and vanilla extract.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Gently fold in chopped strawberries.
- Divide batter evenly into muffin cups.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Do not overmix to keep muffins soft and fluffy.
- Use fresh strawberries for best flavor and moisture.
- Adjust liquid if batter is too thick due to protein powder.
- Store at room temperature for 2 days, in fridge up to 5 days, or freeze up to 2 months.