Strawberry Protein Muffins
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!
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.
Serving: 1muffin | Calories: 115kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Cholesterol: 1mg | Sodium: 106mg | Fiber: 2g | Sugar: 4g