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These yummy gluten-free strawberry protein muffins are packed with nutritional goodness. High in protein, fibre, and Vitamin C, these muffins can be eaten as a dessert, snack, or even as a guilt-free breakfast.
Oat flour is used instead of wheat flour and is a great alternative for those with gluten intolerance or sensitivities. The Greek yogurt increases the protein level and helps make these muffins moist and tender.
These protein muffins are also very low in sugar, using only 2 tbsp of stevia. The dark chocolate, vanilla protein powder, and natural sugars from the strawberries are the only other sweeteners.
Every bite of muffin offers a delicious strawberry piece, and paired with the dark chocolate, is a decadent treat.
Why You’ll Love These Gluten-free Strawberry Protein Muffins
- Burst of fresh strawberries in every bite.
- Delicious gluten-free option.
- High in protein, so can be eaten as a healthy snack or dessert.
- Strawberries paired with chocolate for a decadent treat.
- Moist, tender, delicious, and nutritious.
- Low sugar levels.
- Low fat levels.
- Higher in protein than most other desserts.
- The oats and strawberries contain plenty of fibre.
- Strawberries are a high source of Vitamin C.
Gluten-Free Strawberry Protein Muffins
These gluten-free muffins are also low in sugar, low in fat, and high in protein. Each bite is bursting with fresh strawberries and a tad of decadent dark chocolate.
Ingredients
- 1 cup (120g) oat flour
- ¼ cup (25g) vanilla protein powder
- 1 tbsp. lemon juice
- zest of ½ a lemon
- 2 tbsp. stevia
- ½ tsp. baking soda
- pinch sea salt
- pinch cinnamon
- 1 tbsp. coconut oil, melted
- ¾ cup egg whites (around 3 eggs)
- 2 tbsp. unsweetened almond milk
- ½ cup (125g) non-fat Greek yogurt
- 1 tsp. vanilla extract
- 1 cup (100g) strawberries, chopped into small pieces
- ¼ cup (45g) 75% dark chocolate, chopped
Instructions
1.Preheat oven to 350°F (180°C).
2.Mix all dry ingredients, except the chocolate chips, and then mix in
all wet ingredients. Stir until a smooth batter is formed, then lightly stir in
strawberries and chocolate chips (leave a few aside to top the muffins).
3.Line muffin tins with parchment paper cups, so batter does not stick to paper.
4.Pour the batter evenly into the muffin tin. Drop 3-5 chocolate
chips on top of each muffin.
5.Bake the muffins for 23-25 minutes or until the muffins are cooked
through and the edges browned.
6.Remove from the oven and let the muffins cool before serving.
Notes
Will keep 2-3 days in sealed container and 5-7 days in the fridge.
Nutrition Information:
Amount Per Serving: Calories: 91Total Fat: 4gCarbohydrates: 9gProtein: 6g
Pro Tips
- Don’t mix the ingredients too long as it will create a rubbery texture. Stop mixing just when dry ingredients disappear.
2. Use a toothpick and test the centre of the muffin before pulling pan out of the oven. If the toothpick is clean, the muffin is ready. If the toothpick still has batter on it, bake a little longer.
3. Have your ingredients mise en place, meaning get everything measured and ready before you begin baking. Having your ingredients room temperature will also help them blend better. These little glass dishes are perfect for the ingredients when doing mise en place.
4. Use parchment baking cups, so muffins do not stick to the paper. I use this brand of parchment muffin cups, but the big tulip liners are perfect for making large muffins look like they came from a bakery.
Conclusion
These Gluten-free Strawberry Protein Muffins call for a few more ingredients than I’ve used in other muffins, but it is worth it for a moist and delicious gluten-free option. Each bite has a burst of fresh strawberries with a subtle lemon zest. The addition of protein powder and Greek yogurt helps make these muffins a filling and nutritional snack.
