1. Are strawberry protein muffins healthy?

Yes, strawberry protein muffins are a healthy snack or breakfast choice—especially when made with whole food ingredients like oat flour, Greek yogurt, and fresh fruit. Unlike traditional bakery muffins, they offer a balanced mix of protein, fiber, and natural sweetness, which helps support energy and fullness throughout the day.

2. Can I make strawberry protein muffins without protein powder?

Absolutely. You can skip the protein powder and still enjoy a nutritious muffin by increasing the Greek yogurt and using almond flour or ground flaxseed to maintain the texture and protein content. Just expect a slightly softer structure without the binding power of protein powder.

3. How do I store strawberry protein muffins for meal prep?

For best results, store muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to 6 days. To freeze, wrap each muffin and place them in a sealed freezer bag. Reheat in the microwave for 30 seconds or enjoy them cold for an on-the-go snack.

4. What type of protein powder works best in muffins?

Whey isolate, casein, or a blend of the two usually works best because they create a light, fluffy texture. Plant-based powders like pea or rice protein also work, but may yield denser results. Always look for unsweetened, unflavored, or vanilla protein to complement the strawberry flavor.

Strawberry Protein Muffins – Moist & Healthy Recipe With 9g Protein

Description

These strawberry protein muffins are moist, naturally sweetened, and packed with over 9g of protein per muffin. Perfect for breakfast, post-workout, or snack time.

Ingredients

Scale

1 cup oat flour

1/2 cup vanilla protein powder

2 eggs

1/2 cup Greek yogurt

1/4 cup maple syrup or mashed banana

1 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

1/4 tsp salt

3/4 cup diced strawberries

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. In a bowl, mix eggs, yogurt, maple syrup, and vanilla.

3. Add in oat flour, protein powder, baking powder, baking soda, and salt.

4. Gently fold in strawberries.

5. Divide batter into muffin cups.

6. Bake for 18–22 minutes, or until a toothpick comes out clean.

7. Cool on a wire rack before storing or freezing.

Notes

Store in airtight container for 3–4 days.

Freeze individually and reheat for a quick snack.

Can be made dairy-free or vegan with swaps.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 6g
Sodium: 160mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 9g
Cholesterol: 35mg