Soft, high-protein strawberry muffins that are light but still satisfying
Strawberry muffins are a classic — soft, sweet, and perfect for breakfast or a snack.
The problem is that most muffin recipes are made with large amounts of butter and sugar, which makes them heavier than expected.
This version is different.
These high-protein strawberry muffins are soft, naturally sweet, and much lighter, while still keeping that fluffy texture you want.
They’re perfect for meal prep, quick breakfasts, or when you want something sweet without feeling weighed down.
If you want to make your meals lighter without giving up your favorite foods, check my free guide:
3 Habits That Make Meals Lighter
Calories & Protein (per muffin)
- Calories: ~100 kcal
- Protein: ~10 g
Tools you’ll need
- Mixing bowl
- Whisk
- Spatula and spoons, I love this set from Amazon
- Knife & cutting board
- Muffin tray (non-stick)
Ingredients (for 12 muffins)
- 1 cup all-purpose flour
- 1/2 cup oat flour (or blended oats)
- 1 cup 0% Greek yogurt
- 3 egg whites + 1 whole egg
- 1/3 cup unsweetened almond milk
- 1 tbsp olive oil
- 1/4 cup zero-calorie sweetener
- 2 scoops vanilla protein powder
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries (chopped)
- pinch of salt
Instructions
1. Preheat the oven
Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners.
2. Prepare the wet mixture
In a large bowl, whisk together the egg, egg whites, Greek yogurt, milk, olive oil, sweetener, and vanilla extract until smooth and creamy.
The yogurt helps create a soft texture while increasing the protein content.
3. Mix the dry ingredients
In a separate bowl, combine flour, oat flour, protein powder, baking powder, and salt.
Mixing separately ensures even distribution and better texture.
4. Combine wet and dry
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
Avoid overmixing to keep the muffins soft.
5. Add the strawberries
Fold in the chopped strawberries evenly throughout the batter.
6. Fill the muffin tray
Divide the batter evenly into 12 muffin cups, filling each about ¾ full.
7. Bake
Bake for 18–22 minutes, until lightly golden and a toothpick comes out clean.
8. Cool and serve
Let the muffins cool for a few minutes before removing from the tray.
They can be enjoyed warm or cold.
Tips for the best result
- Use fresh strawberries for better texture
- Do not overmix the batter
- Let muffins cool before removing
- Slightly underbake for a softer texture
Make it lighter (lower calorie swaps)
- use 0% yogurt
- reduce sweetener if desired
- increase strawberries for more volume
- use unsweetened almond milk
If you want more simple strategies:
3 Habits That Make Meals Lighter
How to serve it
Perfect for:
- breakfast
- snack
- dessert
Related recipes
Storage & meal prep
Store in an airtight container:
- at room temperature for up to 2 days
- in the fridge for up to 5 days
You can also freeze them for up to 2 months.
I use containers like these I get from Amazon.
Make it a full meal
To make them more filling:
- pair with Greek yogurt
- add fruit on the side
- add a small portion of nut butter
Variations
- chocolate chip version
- vegan version (plant yogurt + flax egg)
- extra protein version (add more protein powder)
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