Strawberry Protein Muffins

High Protein Snack Sensation.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Snack
Cuisine: American
Keyword: Dessert, Gluten Free, Low Carb, Snack, Vegetarian
Servings: 12 Muffins
Calories: 91kcal


  • 120 grams Oat Flour
  • 25 grams Vanilla Protein Powder
  • 1 tbsp Lemon Juice
  • Zest of 1/2 Lemon
  • 2 tbsp Stevia
  • 1/2 tsp Baking Soda
  • Pinch Sea Salt
  • Pinch Cinnamon
  • 1 tbsp Coconut Oil (Melted)
  • 3 Egg Whites
  • 2 tbsp Unsweetened Almond Milk
  • 125 grams Greek Yoghurt (0% Fat)
  • 1 tsp Vanilla Extract
  • 100 grams Strawberries (Chopped into small pieces)
  • 45 grams 75% Dark Chocolate (Chopped)


  • Preheat oven to 350F (180C).
  • Mix all dry ingredients, except the chocolate chips, and then mix in all wet ingredients. Stir until a smooth batter is formed, then lightly stir in strawberries and chocolate chips (leave a few aside to top the muffins).
  • Line a muffin tray with muffin liners and spray with oil. Make sure you spray the liners (paper or silicone), or the muffins will stick.
  • Pour the batter evenly into the muffin tin. Drop 3-5 mini chocolate chips on top of each muffin.
  • Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned.  
  • Remove from the oven, and let the muffins cool before serving.


Muffins will keep in a sealed container for 1-2 days at room temperature or 5-7 days in the fridge.
Immunity Boosting Fact
Strawberries: Strawberries contain high amounts of beneficial plant compounds and antioxidants, such as pelargonidin, ellagic acid, ellagitannins, and procyanidins.


Calories: 91kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 74mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg