Strawberry Rhubarb Protein Muffins
Enjoy favorite seasonal flavors with a hearty dose of protein! Strawberry Rhubarb Protein Muffins are tender and light, sweet and tangy. They're so good you may never believe they're made with better-for-you ingredients and deliver 8 grams of protein per serving. Enjoy them for on-the-go breakfasts, post-workout snacks, coffee hour treats, and spring brunches!
Servings: 12 muffins
Calories: 200kcal
Cost: $7.46 or $0.62/muffin
Ingredients
- 1 ¼ cups whole wheat pastry flour divided
- ½ cup vanilla protein powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ cup plain Greek yogurt
- ⅔ cup coconut sugar (or packed brown sugar)
- ⅓ cup avocado oil
- ¼ cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup chopped fresh strawberries
- ¾ cup chopped rhubarb
Instructions
- Preheat oven to 375° and line a 12-count muffin tin.
- In a medium mixing bowl, mix together 1 cup of the flour, protein powder, baking powder, and baking soda. Set aside.
- In a separate bowl, whisk together the Greek yogurt, coconut sugar, oil, milk, eggs, and vanilla extract. Whisk until no clumps remain.
- Add the dry ingredients and stir until just combined. Set aside.
- In a small bowl, toss the strawberries and rhubarb together with the remaining ¼ cup flour until well coated. Fold them into the batter until just combined.
- Divide the batter evenly between 12 muffins, then bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
Notes
Storage Directions
- Storing: Muffins keep covered in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, you can freeze the muffins in a freezer-safe container for up to 2 months. Defrost them at room temperature for 30-60 minutes until thawed.
- Measure the flour accurately. If possible, weigh the flour using a food scale for consistent results every time. Don't have a food scale? Fluff the flour with a fork before gently scooping it into the measuring cups and leveling off the top.
- Don't overmix. Doing so results in tough, heavy, and dense muffins. No fun! Instead, stir the wet and dry ingredients until they are just combined — it's okay if a few streaks of flour remain. Then, fold in the floured strawberries and rhubarb until they are distributed throughout the batter.
- Flour the strawberries and rhubarb. Tossing the fruit and veggies in flour prevents them from sinking in the batter, giving you bits of sweet and puckery flavor in each bite.
- Cool to your desired temperature. Cool the strawberry rhubarb muffins in the pan for 5-10 minutes before transferring them to a wire cooling rack. Cool until warm (perfect for brushing with a pat of butter or coconut oil!) or room temperature before enjoying.
Nutrition
Serving: 1muffin | Calories: 200kcal | Carbohydrates: 23g | Protein: 8g | Fat: 9g | Sodium: 199mg | Fiber: 2g
