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Strawberry chocolate chip protein muffins in red cupcake liners in a muffin tin. Muffins are topped with chopped strawberries and mini chocolate chips.
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4.17 from 6 votes

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! 
Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: strawberry protein muffins
Servings: 12
Calories: 115kcal


  • 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