Easy Strawberry Protein Muffins
Delicious and nutritious muffins packed with protein and bursting with fresh strawberry flavor, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour
- 1 cup protein powder (vanilla or unflavored)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- 0.5 cups almond milk (or regular milk)
- ⅓ cup honey or maple syrup
- 2 large eggs
Fruits
- 1 cup fresh strawberries, chopped Use fresh for the best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until well mixed.
- In another bowl, whisk the eggs, milk, and honey or maple syrup until blended.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix!
- Fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
- Scoop the muffin batter into the prepared muffin tin about three-quarters full.
Baking
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh strawberries for the best flavor. If using frozen, thaw and drain well before adding to the batter. Store in an airtight container at room temperature for up to 3 days, refrigerate for about 1 week, or freeze for up to 3 months.