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Strawberry Protein Muffins - Easy, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Fresh strawberries (about 1 1/2 cups, diced)
  • Vanilla or unflavored whey protein powder (or a smooth plant-based blend)
  • All-purpose flour (or a 1:1 gluten-free blend)
  • Oat flour (store-bought or finely ground rolled oats)
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Greek yogurt (plain, 2% or whole)
  • Milk (dairy or unsweetened almond/oat milk)
  • Eggs
  • Light olive oil or melted coconut oil
  • Honey or maple syrup
  • Vanilla extract
  • Lemon zest (optional, but great with strawberries)
  • Turbinado sugar for topping (optional)

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
  2. Pat the berries dry. Wash, hull, and dice the strawberries into small pieces. Pat them dry with a paper towel so they don’t add excess moisture.
  3. Mix the dry ingredients. In a large bowl, whisk 1 cup all-purpose flour, 3/4 cup oat flour, 1/2 cup protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until combined.
  4. Stir the wet ingredients. In a separate bowl, whisk 2 large eggs, 1/2 cup Greek yogurt, 1/2 cup milk, 1/4 cup light olive oil, 1/3 cup honey, and 1 teaspoon vanilla extract. Add 1 teaspoon lemon zest if using.
  5. Combine gently. Pour the wet ingredients into the dry. Stir with a spatula just until no flour streaks remain. The batter should be thick but scoopable.
  6. Fold in strawberries. Toss the diced berries with a teaspoon of flour to help them suspend in the batter, then fold them in gently. Don’t overmix.
  7. Portion and top. Divide the batter evenly among the muffin cups. If you like a bakery-style finish, sprinkle a pinch of turbinado sugar on each muffin for a light crunch.
  8. Bake. Bake for 16–20 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs. Avoid overbaking to keep them tender.
  9. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and avoids soggy bottoms.