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High-Protein Strawberry Muffins

Start your morning strong with these tender, protein-packed strawberry muffins. Whole-wheat and almond flours boost fiber and healthy fats, while Greek-style yogurt and eggs deliver a hearty protein hit. Bursts of fresh strawberry and a hint of lemon keep them bright and irresistible.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 36 minutes
Course: Breakfast
Cuisine: American, Healthy Baking
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups plain whole-milk Greek-style yogurt strained
  • 1/2 cup unsweetened applesauce
  • 8 Tbsp sugar divided, see notes
  • 2 large eggs room temperature
  • 1 1/2 tsp lemon zest grated
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries chopped

Equipment

  • Muffin tin Standard 12-cup
  • Large Mixing Bowl
  • Whisk or Fork
  • Measuring Cups & Spoons
  • Paper liners Or grease pan
  • Small mixing bowl
  • Spatula For folding
  • Oven Preheated to specified temp

Method
 

  1. Preheat & Prep: Preheat oven to 375°F (190°C).Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix Dry Ingredients: In a large bowl, whisk together whole-wheat flour, all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:In a separate bowl, whisk yogurt, applesauce, 6 Tbsp sugar, eggs, lemon zest, and vanilla until smooth.
  4. Build the Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.Fold in 1 cup of chopped strawberries.
  5. Fill & Top: Divide batter evenly among muffin cups (about ⅔ full).Sprinkle tops with the remaining 2 Tbsp sugar and the last ½ cup strawberries.
  6. Bake: Bake for 18 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
  7. Serve: Enjoy warm or at room temperature—perfect for on-the-go breakfasts or snacks.

Notes

  • Sugar Divide: Sprinkling sugar on top adds a sweet crunch without extra sweetness inside. Omit if desired.
     
  • Make-Ahead: Store cooled muffins in an airtight container up to 3 days or freeze for up to 1 month.
     
  • Flavor Boost: Stir in ½ tsp ground cinnamon or substitute half the strawberries with blueberries.
     
  • Dairy-Free Option: Use coconut yogurt and substitute almond milk for yogurt if needed.