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.

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.

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!

What You Need To Make These Protein Muffins

  • oat flour
  • protein powder
  • stevia baking blend
  • egg whites
  • Greek yogurt
  • strawberries
  • chocolate chips

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.

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

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. As for the oat flour, you can make your own by processing raw oats or just buy it. I like Bob’s Red Mill oat flour.

If you make these strawberry protein muffins please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

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Strawberry Protein Muffins


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

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! 


Scale

Ingredients

  • 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 68 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

Instructions

  1. Preheat oven to 350°F.
  2. Mix all dry ingredients together, except chocolate chips. Then mix in all wet ingredients. Stir until smooth and blended, then lightly stir in strawberries and chocolate chips.
  3. Line muffin tin with paper or silicone liners (affiliate link) and spray with non-stick spray. Make sure you spray the liners (paper or silicone) or the muffins will stick.
  4. Place batter evenly muffin tin. The batter should fill 12 muffin cups. Drop 3-5 mini chocolate chips on top of each muffin.
  5. Bake for 23-25 minutes or until the edges are starting to brown and the muffins are baked through. Test with a toothpick.
  6. Remove from the oven, lets= 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.
  7. Once they cool, they’ll be firm and ready to eat!
  8. Place in a sealed container and store at room temperature or in the fridge for longer storage.

Notes

  • Storage: Muffins will keep in a sealed container for 1-2 days at room temperature or  5-7 days in the fridge.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 115
  • Sugar: 4g
  • Sodium: 106mg
  • Fat: 4g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 1mg

Keywords: strawberry protein muffins

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    23 comments
  1. Brittany I am new to using alternative flours and sugars. When do you decide to use Stevia vs coconut sugar?

  2. I know stevia is sweeter than sugar so if I were going to use coconut sugar or swerve, is there a comparable amount?

  3. Tried making these and I’m obsessed! I added a couple extra chocolate chips, truth be told but these are amazing in the morning for a quick grab and go!

  4. These look delicious! And I love the nutritional stats 🙂 I’m a huge sucker for buying tons and tons of berries at our local farmers market and I love having recipes to use them up before they go bad.

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