Can I put protein powder in muffins

Yes, you can add protein powder to muffins, and it’s one of the easiest ways to increase their protein content. Strawberry protein muffins work well with whey, casein, or plant-based powders. Just remember not to add too much, as it can dry out the batter. A scoop or two is usually enough to keep the muffins soft and flavorful.

What is the best protein for baking muffins

The best protein for baking depends on your goals and preferences. Whey protein gives muffins a fluffy, light texture and is a popular choice. Casein protein holds more moisture, leading to a creamier consistency. Plant-based proteins, such as pea or brown rice, are excellent for those who follow a vegan or dairy-free diet, though they can make the muffins denser.

Why are my protein muffins so dry

Dry protein muffins usually happen when there is too much protein powder, not enough fat, or when the batter is overmixed. To avoid this, measure ingredients carefully, add moisture-rich ingredients like Greek yogurt and applesauce, and follow the baking instructions closely. Baking at a high temperature first and then lowering it helps lock in moisture while keeping the texture fluffy.

Are Quest protein muffins healthy

Quest protein muffins are a convenient store-bought option, but making your own strawberry protein muffins at home gives you more control over ingredients. Homemade versions often have less added sugar, fewer preservatives, and more fresh, whole-food nutrition. This way, you get the protein boost along with the benefits of real strawberries and wholesome flours.

Strawberry Protein Muffins: The Best Guilt-Free High-Protein Snack

Description

These strawberry protein muffins are light, moist, and packed with protein thanks to Greek yogurt and almond flour. Sweetened naturally with applesauce and bursting with fresh strawberries, they’re the perfect breakfast or snack.

Ingredients

Scale

1 cup whole-wheat flour

1 cup all-purpose flour

½ cup almond flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1¼ cups whole-milk plain strained Greek-style yogurt

½ cup unsweetened applesauce

8 tablespoons sugar, divided

2 large eggs, at room temperature

1½ teaspoons grated lemon zest

1 teaspoon vanilla extract

1½ cups chopped fresh strawberries, divided

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Instructions

1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.

2. In a bowl, whisk all flours, baking powder, baking soda, and salt.

3. In another bowl, whisk yogurt, applesauce, 7 tbsp sugar, eggs, lemon zest, and vanilla.

4. Add flour mixture to wet ingredients and mix until just combined.

5. Fold in 1 cup of chopped strawberries gently.

6. Divide batter evenly into muffin cups using an ice cream scoop.

7. Top each muffin with remaining ½ cup strawberries and sprinkle with 1 tbsp sugar.

8. Bake at 400°F for 5 minutes. Without removing, reduce to 350°F and bake 16–17 minutes more.

9. Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or at room temp.

Notes

Store muffins in an airtight container at room temp for 2 days, or refrigerate up to a week.

Freeze muffins individually for up to 3 months and thaw overnight.

Swap strawberries for any fresh berries.

Make dairy-free by using plant-based yogurt.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 179
Sugar: 12g
Sodium: 336mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 7g
Cholesterol: 34mg