Strawberry Protein Muffins with Chocolate Chips


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.

Strawberry chocolate chip protein muffins in red cupcake liners in a muffin tin. Muffins are topped with chopped strawberries and mini chocolate chips.

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!

Hand picking up a strawberry protein muffin with chocolate chips. More muffins and strawberries are in the background along with a muffin tin. Muffins are topped with strawberries and chocolate chips.

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.
  • strawberries – the star of the show here!
  • chocolate chips – I love Lily’s chocolate chips for a low-sugar option and Enjoy Life chocolate chips for a dairy-free/soy-free option.
Strawberry chocolate chip protein muffins in red cupcake liners in a muffin tin. Muffins are topped with chopped strawberries and mini chocolate chips.

The Best Protein Muffins

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.

Strawberry protein muffins with chocolate chips in red polka dot cupcake liners on a table with strawberries around them.

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.

More Protein-Packed Treats to Try

More Strawberry Recipes to Try

Strawberry Protein Muffins

5 from 17 votes
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! 
Strawberry chocolate chip protein muffins in red cupcake liners in a muffin tin. Muffins are topped with chopped strawberries and mini chocolate chips.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12


  • 1 cup oat flour
  • 1/4 cup vanilla protein powder
  • 1 Tablespoon lemon juice
  • Zest of ½ a lemon
  • 2 Tablespoons stevia baking blend, or 6-8 packets of stevia
  • ½ teaspoon baking soda
  • pinch sea salt
  • pinch cinnamon
  • 1 Tablespoon coconut oil, liquid
  • 3/4 cup egg whites
  • 2 Tablespoons unsweetened vanilla almond milk
  • ½ cup plain or vanilla non-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ cup strawberries, chopped into tiny pieces
  • 1/4 cup mini chocolate chips


  • Preheat oven: Set over to 350°F.
  • Combine dry ingredients: Combine all dry ingredients together, except chocolate chips.
  • 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.


  • 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.


Serving: 1muffin Calories: 115kcal Carbohydrates: 14g Protein: 7g Fat: 4g Cholesterol: 1mg Sodium: 106mg Fiber: 2g Sugar: 4g
Course: Breakfast
Cuisine: American
Keyword: strawberry protein muffins


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Recipe Rating

    1. Erika Fasanella
      July 29, 2022 AT 8:21 pm

      5 stars
      Can you use frozen strawberries??

      1. Brittany Mullins
        August 1, 2022 AT 4:03 pm

        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!

    2. Tracy
      May 31, 2022 AT 12:33 pm

      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!

      1. Brittany Mullins
        June 2, 2022 AT 10:16 am

        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!

    3. Claire
      May 26, 2022 AT 4:22 pm

      Could the protein powder be substituted with more flour of something else? Also, could I use maple syrup\honey instead of stevia?

      1. Brittany Mullins
        May 27, 2022 AT 10:41 am

        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.

    4. Valerie
      April 3, 2022 AT 3:53 pm

      5 stars
      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!

      1. Brittany Mullins
        April 4, 2022 AT 9:05 am

        Woo! So glad these muffins were a hit for you, Valerie. Thank you for leaving a review and star rating, I really appreciate it.

    5. Debby
      February 3, 2022 AT 10:45 am

      5 stars
      These were moist, fluffy and satisfying! Can this recipe be doubled? Would the amount/ ratio of baking soda stay the same?

      1. Brittany Mullins
        February 4, 2022 AT 10:22 am

        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!

        1. Debby
          February 8, 2022 AT 8:41 am

          5 stars
          They came out good with doubling the recipe!

          1. Brittany Mullins
            February 8, 2022 AT 9:03 am

            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!

Parchment paper lined with protein balls.


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