High-Protein Strawberry Muffins

These high-protein strawberry muffins are soft, fluffy, and just sweet enough, with bursts of juicy strawberries in every bite.

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 156

Author Lily Ernst

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.

Notes

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.

Nutrition