Strawberry Protein Muffins

Have you ever tasted a muffin so light and fluffy, you could swear it was a cloud? ☁️

These Strawberry Protein Muffins are not just your ordinary breakfast treats; they’re a delightful way to start your day on a healthy note. Packed with protein and real strawberries, they’re quick to make, bursting with flavor, and unbelievably satisfying. You can whip them up in no time, making mornings a whole lot sweeter!

Why make this recipe

There are plenty of reasons to fall in love with these muffins!

• Guilt-free indulgence: You get the sweet, juicy taste of strawberries without the heavy calories.
• Easy cleanup: Who wants to spend more time washing dishes than enjoying delicious muffins? Not you!
• Family-approved: Everyone, from your picky eater to your health nut friend, will be begging for seconds. And hey, they make a great post-workout snack, too!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup gluten-free flour
• 1/2 cup protein powder (vanilla or strawberry flavor)
• 1/4 cup sweetener (sugar-free optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed strawberries (fresh or frozen)
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1 teaspoon vanilla extract

Directions

Ready to get your bake on? Follow these easy-peasy steps:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the gluten-free flour, protein powder, sweetener, baking powder, baking soda, and salt.
3. In another bowl, combine the mashed strawberries, applesauce, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool for a few minutes before transferring to a wire rack. Enjoy your guilt-free Strawberry Protein Muffins!

How to make Strawberry Protein Muffins (Overview)

Making these muffins isn’t rocket science! Just mix wet and dry ingredients separately, then combine and bake. Pro tip: Don’t overmix the batter — you want a tender muffin, not a super chewy one!

You can totally play around with the sweetness. If you like your muffins on the sweeter side, add a bit more sweetener!

How to serve Strawberry Protein Muffins

Serve these muffins warm, maybe with a dollop of Greek yogurt on top for an extra creamy twist. The vibrant pink of fresh strawberries peeking through makes for a gorgeous presentation. Imagine biting into one, the soft texture giving way to juicy bursts of strawberry goodness. Yum!

How to store Strawberry Protein Muffins

Store these bad boys in an airtight container in the fridge for up to 5 days. If you want them to last longer, pop them in the freezer — they’ll keep for about 3 months. For a quick breakfast, just reheat in the microwave for about 20 seconds.

Tips to make Strawberry Protein Muffins

• Use room temperature eggs; they blend better into the batter.
• Experiment with different flavors of protein powder — chocolate, anyone?
• If you want an added crunch, toss in some chia seeds or nuts.
• Not a fan of gluten-free flour? You can use regular flour if you prefer!
• Always taste the batter before baking. Consider it quality control! 😉

Variation

Feeling adventurous? Try using blueberries or raspberries instead of strawberries for a fruity twist. You can also make these muffins vegan by substituting eggs with flaxseed meal.

FAQs

Can I use frozen strawberries?
Absolutely! Just let them thaw and drain off excess liquid.

Can I make these muffins ahead of time?
You bet! Whip them up on the weekend and enjoy them throughout the week.

How do I know when they are done baking?
A toothpick inserted into the center should come out clean.

📌 Pin this recipe for your next cozy dinner night!

Strawberry Protein Muffins

Light and fluffy strawberry protein muffins that are guilt-free and easy to make, perfect for a healthy breakfast or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Muffin Batter

• 1 cup gluten-free flour Can substitute with regular flour
• 1/2 cup protein powder (vanilla or strawberry flavor) Use any preferred flavor
• 1/4 cup sweetener (sugar-free optional) Adjust to taste
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed strawberries (fresh or frozen) Thaw and drain frozen strawberries
• 1/2 cup unsweetened applesauce Adds moisture
• 2 pieces eggs Use room temperature for better blending
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the gluten-free flour, protein powder, sweetener, baking powder, baking soda, and salt.
3. In another bowl, combine the mashed strawberries, applesauce, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.

Baking

1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
2. Allow to cool for a few minutes before transferring to a wire rack. Enjoy your guilt-free Strawberry Protein Muffins!

Notes

Experiment with different flavors of protein powder or add chia seeds/nuts for crunch. Store muffins in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the microwave for 20 seconds.