Protein Muffins – Strawberry Peanut Butter Edition

Looking for a tasty, protein-packed snack that satisfies your sweet tooth and keeps you full longer? These Strawberry Peanut Butter Protein Muffins are the perfect blend of fruity freshness and nutty richness. They’re soft, moist, and just the right amount of sweet — ideal for post-workout fuel, breakfast on the go, or a guilt-free dessert.

What makes this muffin recipe a real standout is the combination of wholesome ingredients and functional nutrition. You’ll get high-quality protein from your favorite protein powder, healthy fats from natural peanut butter, and natural sugars from ripe strawberries. No refined sugars, no weird additives – just real food that tastes amazing.

Best of all? This recipe is simple and quick. Whether you’re meal prepping for the week or whipping up a batch for the family, these muffins come together in just 30 minutes. Let’s dive in!

🕒 Cooking Time & Serving

• Prep Time: 10 minutes

• Cook Time: 18–20 minutes

• Total Time: 30 minutes

• Servings: 12 muffins

🧾 Ingredients

Here’s everything you’ll need for one batch of 12 muffins:

• 1 cup rolled oats (or oat flour)

• 1 scoop vanilla or peanut butter protein powder

• 1/2 cup natural peanut butter (smooth or crunchy)

• 1/3 cup honey or maple syrup

• 2 large eggs

• 1/2 cup Greek yogurt (plain or vanilla)

• 1/4 cup almond milk (or any milk)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp vanilla extract

• 1 cup diced fresh strawberries

• Optional: A pinch of salt, crushed peanuts or oats for topping

🍓 How to Make – Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil spray.

2. Make oat flour if using rolled oats: blend oats in a blender or food processor until fine.

3. Mix wet ingredients: In a large mixing bowl, combine peanut butter, honey, eggs, Greek yogurt, almond milk, and vanilla. Whisk until smooth.

4. Add dry ingredients: Fold in oat flour, protein powder, baking powder, baking soda, and a pinch of salt (if using). Mix until well combined.

5. Fold in strawberries gently using a spatula.

6. Scoop the batter evenly into the 12 muffin cups. Fill each about 3/4 full. Top with extra strawberries or crushed peanuts if desired.

7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

📝 Notes

• These muffins store well! Keep them in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

• You can use chocolate protein powder for a twist — it pairs surprisingly well with strawberries.

• Swap strawberries with blueberries or raspberries if you want variety.

• To make it dairy-free, use dairy-free yogurt and milk.

❓ FAQs

Can I make these muffins vegan?
Yes, substitute eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water), use plant-based yogurt, and ensure your protein powder is vegan.

Can I use frozen strawberries?
Yes, just make sure to thaw and drain them well before adding to the batter to avoid sogginess.

Are these muffins gluten-free?
They can be! Use certified gluten-free oats or oat flour, and double-check your protein powder label.

What’s the best protein powder to use?
Any quality whey, casein, or plant-based protein will work. Vanilla or peanut butter flavors are ideal for this recipe.

🔢 Nutrition Information

Per Muffin (1 of 12):

Note: Values may vary slightly based on specific brands and substitutions.

⚠️ Disclaimer

These muffins are a healthy treat when eaten in moderation. Always check labels if you have allergies to peanuts, dairy, eggs, or gluten, and consult with a nutritionist or doctor if you’re on a specialized diet. While high in protein and great for recovery, they’re best enjoyed as part of a balanced, whole-food diet.