Strawberry Oat Muffins – High Protein Snacks
When it comes to high protein snacks, I always look for ideas how to eat good amount of protein from real food sources and satisfying my sweet tooth at the same time. I do not want the protein to come from protein powders. Instead, I want nutritious and real food.
Not an easy task, I’ll tell you. Especially that I want the high protein foods to be also low in calories.
Most days throughout the week, I want to eat wholesome, nutritious foods
These strawberry oat muffins meet all the criteria: low in calories, insanely high in protein, delicious and nutritious. I am stoked to share them with you!
You will find step by step instructions in this Strawberry Muffins video:
What makes a muffin moist?
For a soft and moist muffins, use buttermilk or yogurt. I have noticed that often butter or oil is suggested for moist muffins. After trying to reduce calories in my muffins and removing all butter and oil, and replacing them with yogurt or buttermilk, I got great results. Muffins would turn out soft and moist every time.
So if you are like me, and want to be able to eat snack or desserts like muffins everyday, you can make these healthy strawberry oat muffins and add enough buttermilk to them to reach your desired consistency.
Are strawberry oat muffins a healthy breakfast?
Yes, they are! These strawberry oat muffins have a good amount of protein. Instead of flour, I am using oats. There is no sugar or butter or oil in the batter. All ingredients are wholesome and can be included in your breakfast bowl if eaten separately. These muffins are like an baked oatmeal bowl.
What will you need to make strawberry oat muffins
- Oats – old fashioned oats are the best. They need to be grinded to a fine flour. You can also but oat flour
- PB2 – powdered peanut butter. It adds more ‘flour’ component to the batter and tons of protein. I noticed that it has as much protein per calorie as most protein powders out there.
- Eggs – large whole eggs
- Yogurt – Greek non fat yogurt
- Buttermilk – to thin out the butter and make muffins nice and moist
- Sweetener – I use monkfruit sweetener
- Sugar free syrup – a mix of sugar free pancake syrup like Mrs Butterworth and any flavor of skinny syrups
- Baking powder
- Baking soda
- Vanilla extract
- Strawberries – either fresh of frozen
How to make strawberry oat muffins
Prepare strawberry preserves to fill the muffins with. Chop the strawberries into smaller pieces
In a small saucepan add chopped strawberries and sweetener
Set on high heat and cook, stirring occasionally
Let the liquid thicken
Take the strawberry preserves off the heat and let it cool
Prepare Dry Ingredients
Grind oats to a fine flour in a food processor. I am using a Nutribullet.
In a large bowl combine grinded oats and PB2
Add baking soda, baking powder and a pinch of salt
Mix all ingredients together and set aside
Prepare Wet Ingredients
In another bowl add eggs. Add sweetener, vanilla extract and mix.
Add yogurt, syrup and mix until smooth
Combine wet ingredients and dry ingredients. Do not over mix
Add buttermilk, a little bit at a time. Add just enough for the batter to become easy to stir but not too wet.
With time you will learn what consistency of muffins you prefer. For very moist muffins add more buttermilk
Divide the batter into 10 – 12 muffins. I like to use ice cream scoop
With a spoon, make a well inside each muffin and add strawberry preserves or fresh strawberries
Bake at 350F for 25 – 30 minutes
You can store the muffins in airtight container or Ziploc bags in a fridge or a freezer.
Strawberry Oat Muffins
- silicon baking pan
- ice cream scoop
- Mixing bowls
- rubber spatula
- 2 cups old fashioned oats 164 grams
- 6 tbs powdered peanut butter PB2 96 grams
- 2 large eggs
- 4 tbs monkfruit sweetener (¼ cup) 48 grams
- 6 ounces Greek yogurt non fat
- ¼ cup sugar free syrup of your choice
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 8 ounces strawberries (fresh or frozen) 200 – 250 grams
- ¼ cup monkfruit sweetener or more
- Chop the strawberries into smaller pieces
- In a small saucepan add chopped strawberries and sweetener
- Set on high heat and cook, stirring occasionally. Let the liquid thicken
- Take off the heat and let it cool
- Grind oats to a fine flour in a food processor. I am using a Nutribullet.
- In a large bowl combine grinded oats and PB2
- Add baking soda, baking powder and a pinch of salt. Mix all ingredients together and set aside
- In another bowl add eggs
- Add sweetener, vanilla extract and mix
- Add yogurt, syrup and mix until smooth
- Add wet ingredients and stir. Do not over mix
- Add buttermilk, a little bit at a time. Add just enough for the batter to become easy to stir but not too wet.
- Divide the batter into 10 – 12 muffins. I like to use ice cream scoop
- With a spoon, make a well inside each muffin and add strawberry preserves or fresh strawberries
- Bake at 350F for 25 – 30 minutes
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