Strawberry Matcha Protein Muffins – Match Foodie Finds

These strawberry matcha protein muffins are fluffy, scrumptious, and protein-rich! With 8g of protein per muffin, this yummy recipe makes for an amazing snack or addition to your breakfast! I hope you’re keen on these muffins as a lot as I do.

Protein-packed: These muffins pack a whopping 8g of protein per muffin with solely 185 energy, making them a scrumptious snack or pre-workout gasoline.

Jazz them up with the glaze: The non-compulsory strawberry glaze is completely candy, and the pink distinction to those inexperienced muffins is so dang cute.

They’re GREEN! I simply love baking with matcha! The inexperienced colour and matcha taste of those muffins can’t be beat.

Spotlight Components

Matcha powder: You’ll want ceremonial-grade matcha powder for these muffins as a way to obtain the basic matcha colour and taste.

Whey protein powder: I examined this with each Tera’s Whey vanilla and Bare Whey vanilla, and far most popular the Tera’s Whey. Bare Whey model produced a gummy texture, and nobody desires a gummy muffin.

Contemporary strawberries: You’ll need contemporary diced strawberries for these muffins. I like to combine them into the batter, after which add just a few additional on the highest, so you possibly can see the strawberries after they bake.

For the total listing of components, see the recipe card under.

A muffin tin with twelve unbaked cupcake liners filled with batter and topped with chopped strawberries, viewed from above.

The right way to Make Matcha Protein Muffins

  1. Mix the dry components: Place the entire dry components right into a bowl and whisk collectively.
  2. Mix the moist components: In a separate bowl, add the maple syrup, eggs, Greek yogurt, almond extract, and almond milk, and whisk to mix. 
  3. Add all of it collectively: Slowly add the dry components to the moist. As soon as mixed, fold within the coconut oil and strawberries. 
  4. Fill the muffin tin: Generously fill every muffin properly in order that they’re nearly filled with batter. 
  5. Bake: Bake at 350℉ for 18-22 minutes or till a toothpick comes out with just a few crumbs sticking to it. 
  6. Make the glaze: Add the powdered sugar, almond extract, and a pair of teaspoons of almond milk to a small bowl and whisk to mix.
  7. Glaze, garnish & take pleasure in! Glaze the muffins and high with sliced almonds. Be happy to mud the muffins with powdered sugar to jazz them up much more. 

Storage and Freezer Directions

These muffins will hold for 2-3 days in an hermetic container on the counter. Or, to increase their freshness, retailer them within the fridge in an hermetic container for as much as 5 days.

Green muffins topped with sliced almonds and bits of strawberry, with a fresh strawberry and a bowl of strawberries in the background; matcha powder in a dish nearby.

Extra Excessive-Protein Muffin Recipes

  • Preheat the oven to 350° and line a muffin tin with muffin liners.

  • Place the entire dry components right into a bowl and whisk collectively. Put aside.

  • In a separate bowl, add the maple syrup, eggs, Greek yogurt, almond extract, and almond milk. Whisk to mix.

  • Slowly add the dry components to the moist. As soon as mixed, fold within the coconut oil and strawberries.

  • Generously fill every muffin properly in order that they’re nearly filled with batter.

  • Bake at 350℉ for 18-22 minutes or till a toothpick comes out with just a few crumbs sticking to it.

  • Take away the muffins from the oven and allow them to cool for a couple of minutes. Take away the muffins from the muffin tin and funky on a wire rack.

  • Whereas the muffins are cooling, make the glaze. Add the powdered sugar, almond extract, and a pair of teaspoons of almond milk to a small bowl and whisk to mix. If the icing is just too thick, add extra almond milk 1 teaspoon at a time.

  • Glaze the muffins and high with sliced almonds. Choice to mud the muffins with powdered sugar.

  • The form of protein powder you utilize can change the thickness or thinness of the batter. In case your batter is just too thick, add extra almond milk, 1 tablespoon at a time. To skinny, add extra flour 1 tablespoon at a time.
  • I used Tera’s Whey vanilla protein for this recipe as a result of (for my part) it’s the greatest protein powder for baking. I examined this recipe with Bare Whey, and the muffins turned out gummy.

Energy: 185 kcal, Carbohydrates: 27 g, Protein: 8 g, Fats: 5 g, Fiber: 1 g, Sugar: 13 g

Vitamin info is routinely calculated, so ought to solely be used as an approximation.

Pictures by: The Picket Skillet