Strawberry Protein Muffins
Published May 13, 2019, Updated Feb 12, 2024
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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!
- 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!
- coconut sugar – we’re only using 1/4 cup coconut sugar for the entire batch of muffins. To make this recipe low-sugar you can use 2 Tablespoons of stevia baking blend or 6-8 stevia packets.
- 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.
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.
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
- Protein Balls
- Protein Cookie Dough
- Oatmeal Raisin Protein Cookies
- High Protein Blueberry Muffins
- Protein Banana Bread
More Strawberry Recipes to Try
- Roasted Strawberry Cottage Cheese Bowl
- Strawberry Overnight Oats
- Easy Strawberry Banana Baked Oatmeal
- Strawberry Chia Jam
- Strawberry Yogurt Muffins
Strawberry Protein Muffins
- 1 cup oat flour
- ¼ cup plant-based vanilla protein powder
- ½ teaspoon baking soda
- pinch cinnamon
- pinch sea salt
- ¾ cup egg whites
- ½ cup plain or vanilla non-fat Greek yogurt
- ¼ cup coconut sugar
- 2 Tablespoons unsweetened vanilla almond milk
- 1 Tablespoon melted coconut oil
- 1 Tablespoon lemon juice
- Zest of ½ a lemon
- 1 teaspoon vanilla extract
- ½ cup strawberries, chopped into tiny pieces, plus more for topping
- ¼ cup mini chocolate chips
- Preheat oven to 350°F and line a 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.
- Combine all dry ingredients together.
- Mix in all wet ingredients. Stir until smooth and blended, then lightly stir in strawberries and chocolate chips.
- 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.
- 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.
- Once they cool, they'll be firm and ready to eat!
- Place in a sealed container and store at room temperature or in the fridge for longer storage.
- Coconut sugar: You can use 2 Tablespoons of stevia baking blend or 6-8 stevia packets instead for a lower-sugar option.
- Yogurt: Feel free to use a dairy-free yogurt if needed.
Nutrition information is automatically calculated, so should only be used as an approximation.