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High-Protein Strawberry Muffins Recipe

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4.3 from 12 reviews

Delicious and nutritious high-protein strawberry muffins made with whole wheat flour, protein powder, and fresh strawberries. These muffins are moist, naturally sweetened with coconut sugar and bananas, and perfect for a healthy breakfast or snack.

Ingredients

Dry Ingredients

  • 1½ cups whole wheat flour
  • ½ cup protein powder
  • 2 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 1 ripe banana
  • 2 large eggs
  • 1 cup Greek yogurt
  • ½ cup coconut sugar (or brown sugar)
  • 3 tbsp olive oil
  • 1 tsp vanilla extract

Fruit

  • 1 cup strawberries, chopped
  • 12 slices of strawberries for topping (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a muffin pan using butter or nonstick cooking spray to ensure easy removal of the muffins after baking.
  2. Mix dry ingredients: In a medium bowl, combine the whole wheat flour, protein powder, baking powder, and a pinch of salt. Stir well to evenly distribute the leavening agents throughout the flour.
  3. Combine wet ingredients: In a large bowl, mash the ripe banana until smooth. Add the eggs, Greek yogurt, coconut sugar, olive oil, and vanilla extract. Whisk these ingredients together until fully combined and smooth.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the muffins.
  5. Fold in strawberries: Carefully fold in the chopped strawberries to the batter, ensuring they are evenly distributed.
  6. Fill muffin pan: Spoon the batter evenly into the prepared muffin pan cups. If desired, top each muffin with a slice of strawberry for an attractive finish.
  7. Bake the muffins: Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  8. Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy as a healthy breakfast or snack.

Notes

  • Store muffins in an airtight container at room temperature for up to 1 day to maintain moisture and freshness.
  • After 1 day, store muffins in the refrigerator where they will keep for up to 5 days.
  • To reheat, warm muffins in a toaster oven at 350°F or air fryer at 325°F for about 5 minutes to restore freshness and warmth.
  • You can substitute coconut sugar with brown sugar if preferred.
  • For a gluten-free version, use a gluten-free flour blend and ensure protein powder is gluten-free.

Find it online: https://marthatasty.com/high-protein-strawberry-muffins-recipe/