Strawberry Protein Muffins

These Strawberry Protein Muffins are a delicious way to enjoy a sweet treat while still keeping your nutrition goals on track. Made with oat flour, Greek yogurt, and fresh strawberries, they’re moist, high in protein, and naturally sweetened. Perfect as a grab-and-go breakfast, post-workout snack, or healthy mid-afternoon bite.

Nutrition per muffin (1 of 12):

Calories: ~94 kcal

Protein: ~5.4 g

Fat: ~3.5 g

Carbohydrates: ~9.9 g

Fibre: ~1.2 g

Net Carbs: ~8.7 g

These muffins are a simple way to add more protein and fibre into your day without the sugar crash.

 

INGREDIENTS

1 cup (120g) oat flour

¼ cup (25g) vanilla protein powder

1 tbsp. lemon juice & zest of ½ a lemon

2 tbsp. stevia or xylitol

½ tsp. baking soda

pinch sea salt and cinnamon

1 tbsp. coconut oil, melted

¾ cup egg whites (around 3 eggs)

2 tbsp. unsweetened almond milk

½ cup (125g) non-fat Greek yogurt

1 tsp. vanilla extract

½ cup (100g) strawberries, chopped

¼ cup (45g) 75% dark chocolate, chopped

Makes 12 muffins

 

DIRECTIONS

Preheat oven to 350°F (180°C).

Mix all dry ingredients, except the chocolate chips, and then mix in all wet ingredients. Stir until a smooth batter is formed, then lightly stir in strawberries and chocolate chips (leave a few aside to top the muffins).

Line a muffin tray with muffin liners and spray with oil. Make sure you spray the liners (paper or silicone), or the muffins will stick.

Pour the batter evenly into the muffin tin. Drop 3-5 mini chocolate chips on top of each muffin.

Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned.

Remove from the oven, and let the muffins cool before serving.