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Strawberry Protein Muffins

These Strawberry Protein Muffins combine fresh strawberries with almond flour and protein powder for a light, satisfying treat perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Provides a tender, slightly nutty base.
  • 1/4 cup protein powder (strawberry or vanilla) Boosts satiety and adds flavor.
  • 1/2 teaspoon baking soda Leavening for lift.
  • 1/4 teaspoon salt Sharpens sweetness.
Wet Ingredients
  • 2 large eggs Bind the batter.
  • 1/2 cup unsweetened applesauce Adds moisture and sweetness.
  • 1/2 teaspoon vanilla extract Enhances the aroma.
  • 1/4 cup unsweetened almond milk Adjusts batter consistency if needed.
Main Ingredients
  • 1 cup fresh strawberries, chopped Adds brightness and texture.
  • Sweetener of choice (optional, to taste) Adjust sweetness as desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease with cooking spray.
  2. In a large bowl, mix together the almond flour, protein powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, applesauce, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. If the mixture appears too thick, add almond milk to achieve desired consistency.
  5. Gently fold in the chopped strawberries.
Baking
  1. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins store well for several days at room temperature in an airtight container or refrigerated for about a week. For longer storage, freeze individual muffins. To reheat, warm in the microwave or oven.