Strawberry Protein Muffins
Make these moist and fluffy strawberry protein muffins in less than 30 minutes using only 8 ingredients. They are bursting with strawberry flavor and protein.
Servings: 12 muffins
Ingredients
- 2 cups Gluten Free Rolled Oats or regular oats
- 1 cup Greek yogurt low fat
- 2 Egg Whites
- ⅓ cup Coconut Sugar or sugar of choice
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 cups Strawberries roughly chopped
- 1 tablespoon Lemon Juice
Instructions
- Preheat 400 F. Prepare muffin tin with liners or spray with nonstick cooking spray.
- Place all ingredients in food processor except strawberries. Blend until oats are smooth. Pour into a bowl and gently fold in strawberries. Then transfer to the prepared muffin tin.
- Bake 22-25 minutes until a toothpick can be removed smooth. Cool in the pan 5 minutes before removing and cooling another 20 minutes on a wire baking rack.
Video
Notes
- Dice the strawberries into small pieces so they don’t sink to the bottom of the muffins as they bake.
- Use a paper towel to pat the strawberries dry before adding them to the batter so they don’t add extra moisture the muffins.
- Stop blending the batter as soon as the mixture becomes smooth, then gently fold in the strawberries. An over mixed batter will result in dense, gummy muffins.
Nutrition
Serving: 1muffin | Calories: 87kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 127mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg