These moist strawberry protein muffins are studded with fresh strawberries and chocolate chips. Made with oat flour and protein powder so they have an extra protein boost and they’re gluten-free!
Last weekend I bought two containers of strawberries from the farmers market. I was only going to get one, but Isaac convinced me to get two, which is fine because I love fresh berries. They’re the perfect snack and also great as a topping for things like yogurt, salads, cereal, oatmeal, cottage cheese… the list goes on.
All that said, I still felt like we had too many strawberries for two people to eat in one week so I decided I needed to bake something with them. That something turned out to be these strawberry protein muffins.
I actually made two batches on Friday night when I was testing the recipe — one with chocolate chips and one without. Isaac says the chocolate chips make the muffins so naturally that’s the version I’m sharing with you!
Ingredients Needed
oat flour – I made my own oat flour, but feel free to use store-bought. I don’t recommend substituting with all-purpose flour.
protein powder – my favorite protein powder is Nuzest. Use code eatingbirdfood for 15% off your order!
stevia baking blend – or you can use 6-8 stevia packets or another sweetener of choice.
egg whites – I’m referring to the thick, clear liquid when you crack open the egg. You can also buy a carton of plain egg whites at the grocery store.
Greek yogurt – I like to use plain or vanilla non-fat. Feel free to use a dairy-free yogurt if you prefer.
To amp up the protein content of these muffins we’re using a blend of oat flour, protein powder and egg whites. Honestly, I think it’s a winning combo because these muffins might be the best protein baked good I’ve ever made. I feel like some protein baked goods have a strange texture, but not these muffins — they’re light, fluffy and moist. Plus, you can’t taste the protein powder at all and the strawberries and chocolate chips add the perfect amount of sweetness.
Stevia Sweetened Muffins
I wanted to make the muffins without sugar (besides the berries and chocolate chips) so I used a stevia blend for sweetener. If you don’t have a stevia baking blend you can always use packets of stevia or another sweetener of choice.
How to Store Strawberry Protein Muffins
Let the muffins cool completely before storing in an airtight container. Store in the refrigerator for up to one week or in the freezer for up to three months.
These moist strawberry protein muffins are studded with fresh strawberries and chocolate chips. Made with oat flour and protein powder so they have an extra protein boost and they’re gluten-free!
Add wet ingredients: Mix in all wet ingredients. Stir until smooth and blended, then lightly stir in strawberries and chocolate chips.
Prep pan: Line 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.
Bake: 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.
Let cool: 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.
Serve: Once they cool, they’ll be firm and ready to eat!
Store: Place in a sealed container and store at room temperature or in the fridge for longer storage.
Notes
Protein powder: I personally like plant-based protein powders and collagen options, but you can use whatever you prefer!
Stevia baking blend: You can use 6-8 stevia packets instead or another sweetener of choice.
Yogurt: Feel free to use a dairy-free yogurt if needed.
Hi Erika – I would not recommend using frozen strawberries as I am concerned there will be too much additional liquid from the strawberries being frozen prior to baking, making the muffins soggy. I have not tested this recipe with frozen strawberries, but if you do give this recipe a try, I would love to know how it works out for you!
Hi, as I’m plant based could I use Flax Egg instead of Egg Whites? If so, how much Flax Egg?
Love your recipes!! Thanks for all your options in your recipes!
Hi Tracy! I haven’t ever made this recipe with flax eggs and because the muffins call for quite a bit of egg whites (3/4 cups) I am not sure how the muffins will turn out with the substitution. 3/4 cup of egg whites is about 3-4 eggs so if you try it, I’d make 3-4 flaxseed eggs. Let me know if you get it a test! I’m sure others would love to know if it works as well. I do have some muffin recipes on my site that are plant-based like these vegan blueberry muffins if you want to check those out!
Hi Claire. I would suggest swapping the sweetener with a dry option, like coconut sugar. You can replace the protein powder with collagen. Any other swaps I haven’t tried, so feel free to experiment and let me know how they turn out! You could also try these Strawberry Yogurt Muffins that use whole wheat flour, contain no protein powder and use maple syrup.
I made the strawberry-chocolate chip muffins and LOVED them. Being older, I need to eat more protein, and the muffins with some hot tea is PERFECT for a snack!
Hi, Debby! I’m so glad to hear you loved this recipe! You should be able to double the recipe with no problem, including the baking soda. Let me know how they turn out!
subscribe
Leave a Comment
Can you use frozen strawberries??
Hi Erika – I would not recommend using frozen strawberries as I am concerned there will be too much additional liquid from the strawberries being frozen prior to baking, making the muffins soggy. I have not tested this recipe with frozen strawberries, but if you do give this recipe a try, I would love to know how it works out for you!
Hi, as I’m plant based could I use Flax Egg instead of Egg Whites? If so, how much Flax Egg?
Love your recipes!! Thanks for all your options in your recipes!
Hi Tracy! I haven’t ever made this recipe with flax eggs and because the muffins call for quite a bit of egg whites (3/4 cups) I am not sure how the muffins will turn out with the substitution. 3/4 cup of egg whites is about 3-4 eggs so if you try it, I’d make 3-4 flaxseed eggs. Let me know if you get it a test! I’m sure others would love to know if it works as well. I do have some muffin recipes on my site that are plant-based like these vegan blueberry muffins if you want to check those out!
Could the protein powder be substituted with more flour of something else? Also, could I use maple syrup\honey instead of stevia?
Hi Claire. I would suggest swapping the sweetener with a dry option, like coconut sugar. You can replace the protein powder with collagen. Any other swaps I haven’t tried, so feel free to experiment and let me know how they turn out! You could also try these Strawberry Yogurt Muffins that use whole wheat flour, contain no protein powder and use maple syrup.
I made the strawberry-chocolate chip muffins and LOVED them. Being older, I need to eat more protein, and the muffins with some hot tea is PERFECT for a snack!
Woo! So glad these muffins were a hit for you, Valerie. Thank you for leaving a review and star rating, I really appreciate it.
These were moist, fluffy and satisfying! Can this recipe be doubled? Would the amount/ ratio of baking soda stay the same?
Hi, Debby! I’m so glad to hear you loved this recipe! You should be able to double the recipe with no problem, including the baking soda. Let me know how they turn out!
They came out good with doubling the recipe!
Yay! That makes me so happy to hear, Debby! Thanks for coming back to let me know and leaving a review, it means the world to me!