Ingredients
1 ½ cups all-purpose flour (unbleached preferred)
½ cup vanilla protein powder (whey or plant-based)
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
¾ cup milk (dairy, almond, oat, or soy)
1 large egg
¼ cup vegetable oil or melted coconut oil
1 tsp vanilla extract
1 cup fresh strawberries, washed and diced into small pieces
Instructions
1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, protein powder, sugar, baking powder, and salt until combined.
3. In a separate medium bowl, whisk milk, egg, oil, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
5. Fold in diced strawberries carefully until evenly distributed.
6. Divide batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake for 18-22 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For gluten-free: Use a 1:1 gluten-free baking flour blend and ensure protein powder is gluten-free.
For dairy-free: Use plant-based milk.
Sweetener alternative: Substitute sugar with maple syrup or honey, reducing milk by 2 tbsp.
Protein powder: Vanilla whey is recommended; plant-based works but may require slight milk adjustment.
Other berries: Blueberries, raspberries, or mixed berries can replace strawberries. If using frozen berries, do not thaw; toss in 1 tbsp flour before adding.
Add-ins: Mini chocolate chips, lemon zest, chopped nuts, or coconut flakes enhance flavor.
Storage: Airtight container at room temperature for 2-3 days, refrigerated for 5-7 days, or frozen for 2-3 months.
Reheating: Microwave 15-30 seconds from room temperature, or 30-60 seconds from frozen; toaster oven at 300°F for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg