These Strawberry Protein Muffins are all about real ingredients and great flavor. Made with oat flour, vanilla protein powder, and coconut yogurt, they’re soft, naturally sweet, and packed with chopped strawberries and dark chocolate. A bit of lemon zest brightens things up, while cinnamon adds a subtle warmth that makes each bite extra satisfying.
Whether you’re baking for the week ahead or just want something homemade to enjoy with your coffee or tea, these muffins are easy to throw together and even easier to enjoy. Everything comes together in one bowl, and they bake in under 25 minutes. No fuss, no complicated steps—just a straightforward recipe that you can come back to again and again.
Recipe
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) coconut yogurt
1 tsp. vanilla extract
½ cup (100g) strawberries, chopped into small pieces
¼ cup (45g) 75% dark chocolate, chopped
How to Prepare
Preheat oven to 350°F (180°C)
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).
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
Pour the batter evenly into the muffin tin. Drop 3-5 mini chocolate chips on top of each muffin.
Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned. Remove from the oven, and let the muffins cool before serving.
