Go Back

Strawberry Protein Muffins

Quick, kid-approved, and packed with protein, these strawberry muffins are perfect for breakfast or a snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

Base Ingredients

  • 1 cup almond flour Gives a tender, slightly nutty crumb.
  • 1/2 cup vanilla protein powder Use your favorite whey or plant-based vanilla.
  • 1/4 cup sweetener (optional) Maple syrup or erythritol depending on mood.
  • 1/2 teaspoon baking powder Helps muffins rise.
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsweetened applesauce Keeps muffins moist without added oil.
  • 2 large eggs Provides structure and protein.
  • 1 teaspoon alcohol-free vanilla extract Enhances flavor.

Mix-in Ingredients

  • 1 cup chopped fresh strawberries Fold gently to prevent bleeding.

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  • In a bowl, whisk together almond flour, vanilla protein powder, sweetener (if using), baking powder, and salt.
  • In another bowl, whisk applesauce, eggs, and alcohol-free vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Gently fold in chopped strawberries.
  • Divide batter evenly among muffin liners.
  • Bake for 18–20 minutes. Insert a toothpick to check for doneness.
  • Let muffins cool in the tin for 5 minutes before transferring to a rack.

Notes

If strawberries are out of season, frozen (thawed and drained) work in a pinch. To store, keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Keyword Healthy Muffins, kid-friendly snacks, Protein Muffins, Quick Muffins, Strawberry Muffins