High Protein Strawberry Muffins
Elevate your snack game with these High Protein Strawberry Muffins, a perfect blend of wholesome ingredients and irresistible flavor. Packed with protein from vanilla protein powder and nonfat Greek yogurt, these muffins are a nutritious delight that supports energy and fitness goals. The sweet bursts of fresh diced strawberries add a fruity charm, while oat flour ensures a gluten-free base for a heart-healthy treat. Lightly sweetened with maple syrup and enriched with almond milk, every bite offers a moist, tender texture with hints of warm cinnamon. Easy to make in under 40 minutes, these muffins are ideal for breakfast, post-workout snacks, or a guilt-free dessert. Plus, they’re freezer-friendly for quick grab-and-go convenience. Try them today for a protein-packed treat everyone will love!
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Recipe Information
Ingredients
- 120 grams Oat flour
- 60 grams Vanilla protein powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 150 grams Plain Greek yogurt (nonfat or low-fat)
- 2 Eggs
- 60 ml Maple syrup
- 1 teaspoons Vanilla extract
- 60 ml Unsweetened almond milk
- 150 grams Fresh strawberries, diced
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large bowl, combine the oat flour, vanilla protein powder, baking powder, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the Greek yogurt, eggs, maple syrup, vanilla extract, and almond milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure the muffins remain tender.
Fold in the diced strawberries evenly throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 2036 mg | 89% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 67.3 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 817 mg | 63% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
