Strawberry Protein Muffins

Combine creamy Greek yogurt with fresh strawberries to make these moist Strawberry Protein Muffins. These muffins are less than 100 calories a piece, contain 4 grams of protein, and are completely gluten-free. 

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These protein-packed strawberry muffins with yogurt are an excellent on-the-go breakfast or a post-gym snack to get you through the afternoon. They are lower in sugar than a regular muffin, but still satisfy the sweet tooth. Whether you’re meal prepping or just want muffins for breakfast, you’re going to love this recipe!

If you like healthy strawberry breakfast recipes, you will love my strawberry yogurt pancakes and baked strawberry donuts!

Why You’ll Love This Recipe

• Less Than 100 Calories Per Muffin: These muffins are low-calorie thanks to coconut sugar and low-fat Greek yogurt, along with egg whites instead of whole eggs. They have only 83 calories per muffin!
• Only 8 Ingredients: My healthy strawberry muffins only use 8 simple ingredients, and you probably have most of them at home already.
• Packed with Protein Without Protein Powder: Instead of using protein powder, these muffins contain Greek yogurt and egg whites to add protein.

Ingredients

• Gluten-Free Rolled Oats: The rolled oats blend into a delicious flour in the food processor. You could also use oat flour instead of whole oats. If you don’t need the recipe to be gluten-free, you can use regular rolled oats instead.
• Greek Yogurt: Use your favorite non-fat Greek yogurt to add moisture and protein to the muffin batter. 
• Egg Whites: The egg whites help bind the batter together and add low-calorie protein to the muffins.
• Coconut Sugar: This natural sweetener is minimally processed and has a lower glycemic index than regular sugar. You could also use monkfruit if you need a zero calorie sweetener.
• Strawberries: Fresh strawberries are best for this recipe because frozen strawberries carry too much water. 
• Lemon Juice: A splash of lemon juice helps tenderize the muffins and balance the flavors.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Make It Dairy-Free: You can easily make these muffins dairy-free by using a dairy-free Greek yogurt.
• Try Different Mix-Ins: Muffins are so easy to modify and change the flavor by using different mix-ins. Try these protein muffins with fresh cranberries, apples, and chocolate chips, or make my blueberry oat protein muffins with whole oats.
• Try With Protein Powder: If you want more protein in your muffins, try adding a bit of your favorite protein powder. You’ll need to add some dairy-free milk to help keep the batter from becoming dry if you add powder.
• Make Them Mini: Use a mini muffin tin to make bite-sized muffins. They are perfect for a little dessert at lunchtime.

How to Make Strawberry Protein Muffins

These high-protein strawberry muffins are perfect for a breakfast on-the-go or a filling snack to help get you through the afternoon. They are easy to blend together and only use 8 simple ingredients. All you need is a greased or lined muffin tin and an oven preheated to 400°F.

Step 1: Combine.  Place the rolled oats, egg whites, yogurt, lemon juice, baking soda, and baking powder in a food processor or blender and blend until smooth.

Step 2: Blend Smooth. Blend all of the ingredients until they turn smooth. Stop blending as soon as the mixture is smooth to avoid overmixing the batter.

Step 3: Fold in Strawberries. Pour the batter into a mixing bowl and fold in your chopped strawberries. Don’t mix the batter; just fold in the strawberries until they are just incorporated. Pour the batter into the prepped muffin tin.

Step 4: Bake and Cool. Bake the muffins at 400°F for 22-25 minutes, or until a toothpick can be cleanly removed from the center of the middle muffin. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them. Then allow the muffins to cool for another 20 minutes on a wire baking rack.

Expert Tips

• Dice Strawberries: Cut the strawberries into small pieces instead of large chunks. The large chunks will sink to the bottom of the muffins instead of staying dispersed throughout. 
• Pat Berries Dry: Ensure your strawberries aren’t holding a lot of excess moisture by drying them with a paper towel before adding them to the batter. 
• Don’t Overmix the Batter: It’s important to stop mixing the batter once it becomes smooth and not to overmix it when you add your strawberries. An overmixed batter will result in dense, gummy muffins.
• Storing: Keep these strawberry Greek yogurt muffins in an airtight container in the refrigerator for up to 7 days. They must be refrigerated since they contain yogurt. You can also wrap each muffin in plastic cling wrap and store them in a freezer-safe container for 60 days.

Serving Suggestions

These moist and fluffy strawberry muffins have a great texture and are subtly sweet. They’re only sweetened with coconut sugar and the strawberries and packed with protein to make a healthy muffin. Grab a muffin to enjoy on your way out the door in the morning or when you’re craving something sweet in the afternoon or evening.

• These muffins pair well with a savory sit-down breakfast. You can make a kale frittata with cauliflower, which is quick and easy to cook in the morning.
• If you can’t get enough strawberries in your life, enjoy these muffins with a strawberry Greek yogurt smoothie.
• This is the perfect sweet treat to go with your lunch! I love pairing it with my Asian salmon meatballs.

Recipe FAQs

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