Strawberry Protein Muffins
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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 for making strawberry salad, strawberry banana baked oatmeal, cottage cheese breakfast bowls and more.
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!
- 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
- Strawberry Cottage Cheese Breakfast Bowl
- Strawberry Overnight Oats
- Easy Strawberry Banana Baked Oatmeal
- Strawberry Chia Jam
- Strawberry Yogurt Muffins
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Strawberry Protein Muffins
Ingredients
- 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
- ½ cup strawberries, chopped into tiny pieces, plus more for topping
- ¼ cup mini chocolate chips
Instructions
- 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I can’t even begin to explain the magic of these muffins!! My whole family LOVES them! I have made 5 batches in like 2 weeks-they get eaten so fast I can barely keep up! We love them best when they are cold, but also taste great when warm! I have never written a food review before, but the world needs to know how AMAZING these muffins are! I highly recommend you give this recipe a try!
Woo! This makes me so happy to hear, Jessica. I am so glad these muffins are a hit for you and your family. Thank you for taking the time to share your review + star rating, I truly appreciate it.
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!
These were amazing!! So soft and delicious. Perfect for packing in my kids lunches (I made mini muffins).
Yay! So glad to hear these strawberry protein muffins were a hit, Jessica! Mini muffins are such a great idea as well. Thanks so much for the review and star rating. I really appreciate it!
I don’t want to waste my egg yolks. Could I put the whole egg instead or perhaps less egg?
You can use whole eggs instead. 3/4 cup of egg whites is equivalent to about 6 eggs. Let me know how these muffins turn out for you if you try them!
These look DELICIOUS, especially with Valentine’s Day coming up! Do you think these would freeze okay?
Hey Rachel – I think so! They should last in the fridge for 5-7 days and the freezer for 2-3 months. 🙂
How many WW points per muffin?
I don’t calculate WW points for my recipes but I’m pretty sure you can find a points calculator online and do the calculation. 🙂
Brittany I am new to using alternative flours and sugars. When do you decide to use Stevia vs coconut sugar?
I know stevia is sweeter than sugar so if I were going to use coconut sugar or swerve, is there a comparable amount?
Could you use soymilk instead of almond milk?
Yes! I think soymilk will work just fine instead of almond milk.
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!
Do you think I can sub almond meal??
I’m not 100% sure how it would work because I haven’t tested it. Let me know if you try it!
i can’t wait to start baking with strawberries again! yay for spring!
You definitely can’t beat the chocolate-strawberry combination. These are so adorable! I love that you used oat flour, too!
You always have the best recipes!! One of my favorite things in the world is chocolate dipped strawberries so this recipe will be a great alternative! Love + Shine Courtstar
These look very summery, and soooooo tasty 🙂 It’s meant to be a nice weekend so I’ll try out your recipe, thank you.
It’s awesome that you added protein powder in these! Not to mention they sound delicious. I NEED to try these!
Those look amazzzzzing! Love all your recipes 🙂
Chocolate Strawberry combo! Delicious, I’ll have to give this a whirl!
There aren’t a ton of baked recipes with strawberries (compared to blueberries), so thanks for a good one! I love mini muffins, I make them in my toaster oven ha!
These are so cute, and they look so good!
I love muffins, but most of the time they’re full of fat and sugar. Love the idea of a healthy muffin! They sound great!
Mmmm I love baking with protein powder! It makes everything so hearty and satisfying.
Oh my gosh these look amazing! I love strawberries and chocolate together! Perfect combo.
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.
Brittany! Do you use Perfect Fit protein or something else?
Yum!!! I am definitely making these as a snack for my fiancé and I 🙂
Thanks for sharing! Was looking for something to make for Mother’s Day!