High Protein Strawberry Muffins
This recipe is definitely an all time favorite. Our strawberry muffins are super moist, packed with protein and loaded with delicious strawberries. Mixing whey protein in muffin batter is one of my favorite ways to use protein powder while baking. Protein powder does not lose it’s potency when used in baked goods, in fact, our bodies will absorb the same amino acids as if we had used the protein powder in shake form. Whey powder is the best protein to use for muffins as well as other chewy or cake-like baked goods.
Ingredients
- cooking spray
- 1-1/2 cup whole wheat flour
- 3/4 cup vanilla protein powder
- 3/4 cup Swerve granular
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup coconut oil melted
- 3/4 cup unsweetened applesauce
- 1/2 cup liquid egg whites
- 1/2 cup non-fat Greek yogurt plain or vanilla
- 2 tsp vanilla extract
- 2 cups strawberries chopped
Instructions
- Preheat oven to 375°. Line 12 muffin tin cups and spray with nonstick cooking spray.
- Mix the dry ingredients together in a large bowl (flour, protein powder, swerve, baking powder, baking soda, and salt. Set bowl aside
- In a medium bowl, combine wet ingredients (coconut oil, applesauce, egg whites, yogurt, and vanilla). Whisk to combine. Next, add the wet ingredients to the large bowl with the dry ingredients. Stir until just combined. Fold in 1-1/2 c of the strawberries. Batter will be thick, if you are worried it’s too thick add 2 tbsp of water or strawberry seltzer.
- Divide batter evenly among muffin cups. Top scooped batter evenly with remaining 1/2 c. berries.
- Bake for 20-25 minutes.
Notes
Nutrition: 150 cal | 5g fat | 30g carbs | 9g protein