Description
These Strawberry Protein Muffins are a delicious and nutritious gluten-free treat packed with protein from Greek yogurt and egg whites. Made with wholesome oats and sweetened naturally with coconut sugar, these muffins provide a perfect balance of flavors and textures with fresh strawberries adding a juicy burst in every bite. Ideal for a healthy breakfast or snack, they are simple to prepare and baked to golden perfection.
Ingredients
Dry Ingredients
- 2 cups Gluten Free Rolled Oats (or regular oats)
- ⅓ cup Coconut Sugar (or sugar of choice)
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
Wet Ingredients
- 1 cup Greek yogurt (low fat)
- 2 Egg Whites
- 1 tablespoon Lemon Juice
Other
- 1 cup Strawberries (roughly chopped)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a muffin tin with liners or spray it lightly with nonstick cooking spray to prevent sticking.
- Blend Ingredients: In a food processor, add all ingredients except the strawberries. Blend until the oats become smooth and create a batter-like consistency. Pour this batter into a mixing bowl.
- Add Strawberries: Gently fold the roughly chopped strawberries into the batter, ensuring they are evenly distributed without breaking them down too much.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup nearly to the top but not overflowing.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely for about 20 minutes before serving.
Notes
- You can substitute coconut sugar with any sugar of your choice or use a sugar substitute to keep it lower in sugar.
- Greek yogurt adds moisture and protein, but you can substitute it with a dairy-free alternative to make it vegan-friendly.
- The muffins freeze well—store cooled muffins in an airtight container or freezer bag for up to 3 months.
- Ensure to fold in strawberries gently to avoid turning the batter pink and to keep strawberry pieces intact.
- Using gluten-free oats ensures the recipe is safe for gluten-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
