Description
Nutritious and comforting Strawberry Protein Muffins perfect for a cozy fall morning, paired with warm flavors and bright strawberry bites.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (45 g) vanilla protein powder
- 1/2 cup (100 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon (optional)
- 1 large egg
- 1 cup plain yogurt or milk
- 1/3 cup neutral oil (vegetable or light olive oil)
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- 2 tbsp honey or maple syrup (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the all-purpose flour, protein powder, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat the egg lightly, then whisk in the yogurt (or milk), oil, vanilla extract, and honey or maple syrup.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Fold in the chopped strawberries into the batter so they’re evenly distributed.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 16–20 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, don’t overmix the batter. Use fresh, ripe strawberries for optimum flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American