High-Protein Strawberry Muffins
These high-protein strawberry muffins are soft, fluffy, and just sweet enough, with bursts of juicy strawberries in every bite. Made with whole wheat flour, Greek yogurt, and protein powder, they’re perfect for breakfast, snacks, or a post-workout boost.
Why you’ll love this recipe:
- Packed with protein – Made with protein powder and Greek yogurt, these muffins are a satisfying breakfast or snack that will help keep you full longer.
- Moist and naturally sweet – Ripe banana, coconut sugar, and juicy strawberries add plenty of flavor while keeping the muffins soft and tender.
- Easy to make and freezer-friendly – The batter comes together quickly with simple ingredients, and the muffins freeze beautifully for meal prep.
If you are looking for more high-protein recipes, try my Chocolate Chip Buns, Banana Muffins, and Baked Apple Fritters.
Ingredients you’ll need:
- Whole wheat flour provides structure, and adds fiber and whole-grain goodness to the muffins.
- Protein powder boosts the protein content and helps make the muffins more satisfying.
- Baking powder acts as a leavening agent to give the muffins a light and fluffy texture.
- Banana adds natural sweetness and moisture while helping bind the batter together.
- Eggs provide structure and richness, and help hold the muffins together.
- Greek yogurt adds protein and moisture, creating a tender crumb.
- Coconut sugar (or brown sugar) sweetens the muffins and contributes to their soft texture.
- Olive oil adds moisture and keeps the muffins soft for days.
- Vanilla extract enhances the sweetness and overall flavor of the muffins.
- Strawberries add fresh, juicy bursts of flavor and natural sweetness to every bite.
How to make high-protein strawberry muffins:
(The full written and printable recipe is further below.)
Step #1) In a medium bowl, toss together the flour, protein powder, baking powder, and pinch of salt.
Step #2) In a large bowl, mash the banana. Add the eggs, yogurt, coconut sugar, olive oil, and vanilla. Whisk until combined.
Step #3) Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the strawberries.
Step #4) Divide the batter into a greased muffin pan. Top with sliced strawberries if desired. Bake at 350F for 20-25 minutes.
Delicious variations:
- 🍫 Chocolate Strawberry Muffins – Add 1/4 cup of cocoa powder along with 2 Tbsp of milk for a rich, chocolatey twist that pairs perfectly with strawberries.
- 🍋 Strawberry Lemon Muffins – Add 1 Tbsp lemon zest to brighten the flavor and give the muffins a fresh, citrusy lift.
- 🥜 Strawberry Almond Muffins – Add 1/2 tsp of almond extract and a sprinkle of sliced almonds on top of each muffin for a nutty, bakery-style crunch.
- 🥥 Strawberry Coconut Muffins – Stir in ¼ cup shredded coconut for extra texture and a lightly tropical flavor that complements the strawberries beautifully.
- 🍓 Strawberry Berry Mix Muffins – Swap some or all of the strawberries for blueberries or raspberries for a different berry version.
Storing & freezing instructions:
Storing – Store the muffins in an airtight container at room temperature for up to a day. After that, they should be stored in the fridge because of how moist they are. They can be kept in the fridge for up to 5 days. Reheat in the toaster oven (350F) or air fryer (325F) for 5 minutes.
Freezing – Once they have completely cooled, place the muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat in the microwave for 20–30 seconds before enjoying.
Recipe FAQs:
Yes, you can swap it 1:1 with all-purpose flour for a lighter texture, though you’ll lose a bit of fiber and nuttiness.
A vanilla whey or plant-based protein powder works best. Choose one you enjoy the taste of since it will affect the final flavor.
Yes, you can use a dairy-free yogurt alternative (like coconut or almond yogurt), though the texture may be slightly less rich.
If you’ve tried this High-Protein Strawberry Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
High-Protein Strawberry Muffins
Ingredients
- 1½ cups whole wheat flour
- ½ cup protein powder
- 2 tsp baking powder
- 1 ripe banana
- 2 large eggs
- 1 cup Greek yogurt
- ½ cup coconut sugar, or brown sugar
- 3 tbsp olive oil
- 1 tsp vanilla extract
- 1 cup strawberries, chopped
- 12 slices of strawberries , for topping (optional)
Instructions
- Preheat the oven to 350°F and grease a muffin pan with butter or nonstick cooking spray.
- In a medium bowl, toss together the flour, protein powder, baking powder, and pinch of salt.1½ cups whole wheat flour, ½ cup protein powder, 2 tsp baking powder
- In a large bowl, mash the banana. Add the eggs, yogurt, coconut sugar, olive oil, and vanilla. Whisk until combined.1 ripe banana, 2 large eggs, 1 cup Greek yogurt, ½ cup coconut sugar, 3 tbsp olive oil, 1 tsp vanilla extract
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the strawberries.1 cup strawberries
- Evenly spoon the batter into the muffin pan. Top with sliced strawberries if desired. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
