Strawberry Matcha Protein Muffins
These strawberry matcha protein muffins are fluffy, delicious, and protein-rich! With 8g of protein per muffin, this yummy recipe makes for a great snack or addition to your breakfast! I hope you love these muffins as much as I do.
Protein-packed: These muffins pack a whopping 8g of protein per muffin with only 185 calories, making them a delicious snack or pre-workout fuel.
Jazz them up with the glaze: The optional strawberry glaze is perfectly sweet, and the pink contrast to these green muffins is so dang cute.
They’re GREEN! I just love baking with matcha! The green color and matcha flavor of these muffins can’t be beat.
Highlight Ingredients
Matcha powder: You’ll need ceremonial-grade matcha powder for these muffins in order to achieve the classic matcha color and flavor.
Whey protein powder: I tested this with both Tera’s Whey vanilla and Naked Whey vanilla, and much preferred the Tera’s Whey. Naked Whey brand produced a gummy texture, and no one wants a gummy muffin.
Fresh strawberries: You’ll want fresh diced strawberries for these muffins. I like to mix them into the batter, and then add a few extra on the top, so you can see the strawberries after they bake.
For the full list of ingredients, see the recipe card below.
How to Make Matcha Protein Muffins
- Combine the dry ingredients: Place all of the dry ingredients into a bowl and whisk together.
- Combine the wet ingredients: In a separate bowl, add the maple syrup, eggs, Greek yogurt, almond extract, and almond milk, and whisk to combine.
- Add it all together: Slowly add the dry ingredients to the wet. Once combined, fold in the coconut oil and strawberries.
- Fill the muffin tin: Generously fill each muffin well so that they are almost full of batter.
- Bake: Bake at 350℉ for 18-22 minutes or until a toothpick comes out with a few crumbs sticking to it.
- Make the glaze: Add the powdered sugar, almond extract, and 2 teaspoons of almond milk to a small bowl and whisk to combine.
- Glaze, garnish & enjoy! Glaze the muffins and top with sliced almonds. Feel free to dust the muffins with powdered sugar to jazz them up even more.
Storage and Freezer Instructions
These muffins will keep for 2-3 days in an airtight container on the counter. Or, to extend their freshness, store them in the fridge in an airtight container for up to 5 days.
More High-Protein Muffin Recipes
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Preheat the oven to 350° and line a muffin tin with muffin liners.
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Place all of the dry ingredients into a bowl and whisk together. Set aside.
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In a separate bowl, add the maple syrup, eggs, Greek yogurt, almond extract, and almond milk. Whisk to combine.
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Slowly add the dry ingredients to the wet. Once combined, fold in the coconut oil and strawberries.
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Generously fill each muffin well so that they are almost full of batter.
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Bake at 350℉ for 18-22 minutes or until a toothpick comes out with a few crumbs sticking to it.
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Remove the muffins from the oven and let them cool for a few minutes. Remove the muffins from the muffin tin and cool on a wire rack.
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While the muffins are cooling, make the glaze. Add the powdered sugar, almond extract, and 2 teaspoons of almond milk to a small bowl and whisk to combine. If the icing is too thick, add more almond milk 1 teaspoon at a time.
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Glaze the muffins and top with sliced almonds. Option to dust the muffins with powdered sugar.
- The kind of protein powder you use can change the thickness or thinness of the batter. If your batter is too thick, add more almond milk, 1 tablespoon at a time. To thin, add more flour 1 tablespoon at a time.
- I used Tera’s Whey vanilla protein for this recipe because (in my opinion) it is the best protein powder for baking. I tested this recipe with Naked Whey, and the muffins turned out gummy.
Calories: 185 kcal, Carbohydrates: 27 g, Protein: 8 g, Fat: 5 g, Fiber: 1 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
