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Delicious strawberry protein muffins fresh out of the oven, perfect for breakfast.

Strawberry Protein Muffins

Delicious and nutritious muffins that blend whole wheat flour with protein powder and fresh strawberries for a balanced breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Whole Wheat Flour Can substitute with almond or oat flour for gluten-free
  • 1 scoop Protein Powder Opt for plant-based protein for a vegan version
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results
  • 1 teaspoon Baking Soda Don’t skip for better texture
  • 1/2 teaspoon Salt You can use sea salt for a different taste
Wet Ingredients
  • 1 cup Almond Milk Can substitute with any nut milk or regular milk
  • 1/3 cup Honey or Maple Syrup Use agave syrup as a vegan alternative
  • 2 large Eggs Replace with flax eggs for a vegan option
  • 1 teaspoon Vanilla Extract Use almond extract for a unique twist
Add-ins
  • 1 cup Fresh Strawberries, Chopped Frozen strawberries can be used but may make muffins denser

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the almond milk, honey (or maple syrup), eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the chopped strawberries.
  6. Divide the batter evenly among the prepared 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 to cool completely.

Notes

Avoid overmixing the batter to prevent dense muffins. Ensure your baking powder and soda are fresh for optimal results. These muffins can be served warm with a drizzle of honey or a dollop of Greek yogurt. Store in an airtight container for up to three days at room temperature or up to a week in the fridge. Freezing is recommended for up to three months.