About the Recipe
Strawberry protein muffins are delicious and nutritious baked goods that combine the sweet and tangy flavor of strawberries with the added benefit of protein. These muffins are made with a mixture of oat flour, protein powder, baking soda, egg whites, milk, and sweetener. The strawberries are diced and mixed into the batter before baking. Strawberry protein muffins can be enjoyed as a healthy breakfast option or as a satisfying snack throughout the day. They are a great way to satisfy your cravings while fueling your body with protein.
Ingredients
Ingredients
1 cup (120g) oat flour
¼ cup (25g) vanilla protein powder
1 tbsp. lemon juice
zest of ½ a lemon
2 tbsp. stevia
½ tsp. baking soda
pinch sea salt
pinch cinnamon
1 tbsp. coconut oil, melted
¾ cup egg whites (around 3 eggs)
2 tbsp. unsweetened almond milk
½ cup (125g) non-fat Greek yogurt
1 tsp. vanilla extract
½ cup (100g) strawberries, chopped into small pieces
¼ cup (45g) 75% dark chocolate, chopped
Preparation
Step 1
Preheat oven to 350°F (180°C).
Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned. Â
Remove from the oven, and let the muffins cool before serving.
Step 2
This is placeholder text. To Mix all dry ingredients, except the chocolate chips, and then mix in all wet ingredients. Stir until a smooth batter is formed, then lightly stir in strawberries and chocolate chips (leave a few aside to top the muffins).
Step 3
Line a muffin tray with muffin liners and spray with oil. Make sure you spray the liners (paper or silicone), or the muffins will stick.
Step 4
Pour the batter evenly into the muffin tin. Drop 3-5 mini chocolate chips on top of each muffin.
Step 5
Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned. Â
Step 6
Remove from the oven, and let the muffins cool before serving.
Note: Muffins will keep in a sealed container for 1-2 days at room temperature or 5-7 days in the fridge.
