Lemon Strawberry Protein Muffins Recipe
When I’m in the mood for a breakfast treat that feels like a sunny morning burst, these strawberry lemon protein muffins do the trick—zesty, protein-packed, and just the right amount of sweetness to kickstart my day! 🍋🍓
Starting my day with these Lemon Strawberry Protein Muffins, packed with wholesome elements like oat flour and a scoop of vanilla protein powder, fills me with joy. There’s something so special about the combination of fresh strawberries and a hint of lemon zest.
They’re not only delicious but also a nutritious breakfast muffin treat. With Greek yogurt providing a creamy texture and a protein boost, they’re an any-time-of-day muffin.
Breakfast Mug Cake! Oh yes!
This is a cake you can eat for breakfast. It’s totally acceptable (and encouraged!) for you to devour this cake with a fork or spoon.
It might just get you in the right frame of mind for the day. Also, mug cakes are a marvelous invention.
Lemon Strawberry Protein Muffins Recipe Ingredients
- Oat Flour: Rich in fiber, supports digestion and provides sustained energy.
- Protein Powder: Boosts protein content, aiding muscle repair and satiety.
- Lemon Zest and Juice: Adds fresh, tangy flavor and a dose of vitamin C.
- Greek Yogurt: Creamy texture, packed with protein and probiotics.
- Honey/Maple Syrup: Natural sweeteners that provide a touch of sweetness without refined sugar.
- Strawberries: Fresh fruit richness, packed with antioxidants and natural sweetness.
Lemon Strawberry Protein Muffins Recipe Ingredient Quantities
- 1 cup oat flour
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1/4 cup Greek yogurt
- 1/4 cup unsweetened almond milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup fresh strawberries, diced
- 1/4 cup sliced almonds (optional for topping)
How to Make this Lemon Strawberry Protein Muffins Recipe
1. Set your oven to 350°F (175°C) to get started. You may prepare your muffin tin in one of two ways: line it with paper liners or give it a light greasing.
2. In a big mixing bowl, mix the oat flour, vanilla protein powder, baking powder, baking soda, and salt. Blend well until completely combined.
3. In another bowl, combine the ingredients by whisking them together. You will need the following:
Lemon zest and lemon juice (about 2 lemons total)
Greek yogurt
Almond milk (or your favorite milk)
Honey or maple syrup (for sweetness)
Vanilla extract (for flavor)
Egg (for richness and moisture)
4. Add the wet ingredients to the dry ingredients, and stir gently until they are just combined. Be careful not to overmix.
5. Carefully fold in the diced strawberries so that they are well mixed into the batter. You want them to be evenly distributed.
6. Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
7. If you want, you can add sliced almonds to the top of each muffin to give it a little extra crunch.
8. Place in the preheated oven for 18-22 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
9. Take the muffins out of the oven and let them sit in the tin for 5 minutes, cooling their little selves down, before moving them to a wire rack, where they will be a lot more comfortable and able to cool completely.
10. Savor the rich taste of your strawberry lemon protein muffins as a delightful breakfast or snack!
Lemon Strawberry Protein Muffins Recipe Equipment Needed
1. Oven
2. Muffin tin
3. Paper liners or pastry brush
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Zester or grater
9. Juicer or citrus squeezer
10. Measuring cups
11. Measuring spoons
12. Knife
13. Cutting board
14. Toothpick
15. Wire rack
FAQ
- Q: Can I use a different type of protein powder?A: Yes, you can use a different flavored protein powder in place of the vanilla, but it may slightly change the taste of the muffins.
- Q: Is there a substitute for oat flour?A: Yes, you can replace oat flour with whole wheat or all-purpose flour. However, the texture may differ.
- Q: How do I make this recipe dairy-free?A: Use a plant-based yogurt alternative instead of Greek yogurt to make it dairy-free.
- Q: Can I use frozen strawberries?A: Yes, you can use strawberries that have been frozen, but it is best to thaw and drain them before they are added to the batter. This is to prevent excess moisture that can be added to the batter even if it is properly mixed.
- Q: Can I omit the almonds?A: Yes, the sliced almonds can be omitted if you prefer or if you’re avoiding nuts.
- Q: What is a good egg substitute for this recipe?An egg substitute can be made using the following ingredients:
– 1 tablespoon flaxseed meal
– 2.5 tablespoons water - Q: How should I store these muffins?A: Keep the muffins in a container that seals tight and is at room temperature for up to 3 days, or you can stash them in the refrigerator, where they can stay fresh for up to a week.
Lemon Strawberry Protein Muffins Recipe Substitutions and Variations
1 cup oat flour can be substituted with 1 cup almond flour or with whole wheat flour for a different flavor and texture.
You can substitute any plant-based protein powder or collagen protein powder for 1 scoop of vanilla protein powder.
1/4 cup of Greek yogurt can be exchanged for 1/4 cup of either unsweetened coconut yogurt or plain yogurt.
1/4 cup almond milk, unsweetened. You can use soy milk, cashew milk, any other plant-based milk, or cow’s milk.
2 tbsp honey or maple syrup can be replaced with agave syrup or a sugar-free sweetener of your choice to cut down on sugar.
Pro Tips
1. Freshness Matters: Use fresh lemon zest and juice for the brightest flavor. Zest the lemons right before using to prevent it from drying out, which can affect the potency of the flavor.
2. Protein Powder Selection: Choose a high-quality vanilla protein powder that complements the other ingredients. Whey protein works well, but if you prefer a vegan option, plant-based protein powders can also be used.
3. Strawberry Preparation: Pat the diced strawberries dry with a paper towel before folding them into the batter. This prevents excess moisture that could make the muffins too damp.
4. Avoid Overmixing: When combining wet and dry ingredients, mix just until the ingredients are incorporated. Overmixing can lead to dense muffins, as it overdevelops the gluten in the flour.
5. Customize the Sweetness: If you prefer a sweeter muffin, you can increase the honey or maple syrup slightly. Taste the batter before baking and adjust the sweetness to your preference.
Lemon Strawberry Protein Muffins Recipe
My favorite Lemon Strawberry Protein Muffins Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Paper liners or pastry brush
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Zester or grater
9. Juicer or citrus squeezer
10. Measuring cups
11. Measuring spoons
12. Knife
13. Cutting board
14. Toothpick
15. Wire rack
Ingredients:
- 1 cup oat flour
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1/4 cup Greek yogurt
- 1/4 cup unsweetened almond milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup fresh strawberries, diced
- 1/4 cup sliced almonds (optional for topping)
Instructions:
1. Set your oven to 350°F (175°C) to get started. You may prepare your muffin tin in one of two ways: line it with paper liners or give it a light greasing.
2. In a big mixing bowl, mix the oat flour, vanilla protein powder, baking powder, baking soda, and salt. Blend well until completely combined.
3. In another bowl, combine the ingredients by whisking them together. You will need the following:
Lemon zest and lemon juice (about 2 lemons total)
Greek yogurt
Almond milk (or your favorite milk)
Honey or maple syrup (for sweetness)
Vanilla extract (for flavor)
Egg (for richness and moisture)
4. Add the wet ingredients to the dry ingredients, and stir gently until they are just combined. Be careful not to overmix.
5. Carefully fold in the diced strawberries so that they are well mixed into the batter. You want them to be evenly distributed.
6. Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
7. If you want, you can add sliced almonds to the top of each muffin to give it a little extra crunch.
8. Place in the preheated oven for 18-22 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
9. Take the muffins out of the oven and let them sit in the tin for 5 minutes, cooling their little selves down, before moving them to a wire rack, where they will be a lot more comfortable and able to cool completely.
10. Savor the rich taste of your strawberry lemon protein muffins as a delightful breakfast or snack!