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Strawberry Protein Muffins - Easy, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Fresh strawberries: Diced small so they distribute evenly and don’t weigh down the batter.
  • Whey or plant-based vanilla protein powder: Choose a brand you like the taste of.
  • All-purpose flour: Keeps the texture light. You can sub half with white whole wheat flour if you prefer.
  • Baking powder and baking soda: For lift and a tender crumb.
  • Fine sea salt: Just a pinch to balance sweetness.
  • Greek yogurt (plain, 2% or nonfat): Adds protein and moisture.
  • Eggs: Bind the batter and help it rise.
  • Maple syrup or honey: Natural sweetness with a hint of flavor.
  • Milk (dairy or unsweetened almond/oat): To thin the batter as needed.
  • Vanilla extract: Rounds out the strawberry flavor.
  • Neutral oil (avocado, canola, or light olive oil): Keeps the muffins soft.
  • Optional add-ins: Lemon zest, chia seeds, mini white chocolate chips, or a sprinkle of turbinado sugar for a crisp top.

Method
 

  1. Prep the basics: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it. Rinse, dry, and dice the strawberries into small pieces.
  2. Mix dry ingredients: In a large bowl, whisk 1 cup all-purpose flour, 1/2 cup vanilla protein powder, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Break up any protein powder clumps.
  3. Combine wet ingredients: In a separate bowl, whisk 2 eggs, 3/4 cup plain Greek yogurt, 1/3 cup maple syrup or honey, 1/4 cup milk, 2 tablespoons neutral oil, and 1 teaspoon vanilla extract until smooth.
  4. Bring it together: Pour the wet mixture into the dry and fold gently with a spatula. Don’t overmix. The batter should be thick but scoopable. If it seems too dry, add another tablespoon of milk.
  5. Fold in strawberries: Toss the diced berries with 1 teaspoon flour to help prevent sinking, then fold them into the batter. If using lemon zest or chia seeds (about 1 tablespoon), add them now.
  6. Fill the tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. For a bakery-style top, sprinkle a little turbinado sugar.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with just a few moist crumbs. Start checking at 16 minutes to avoid dryness.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Cool completely before storing so they don’t steam and get soggy.
  9. Enjoy: Serve warm as-is, or split and spread with a little almond butter for extra protein and healthy fats.