Servings: 12 muffins
Protein: ~12–15 g per muffin
Ingredients
- 1 box zero-sugar strawberry cake mix
- 1½ cups strawberry protein milk
- 1–1½ cups fresh strawberries, chopped
- 2 large eggs (optional but recommended for better texture + more protein)
Instructions
- Preheat oven to 350°F (175°C).
- Line a muffin tray with paper liners.
- In a bowl, mix the strawberry cake mix, protein milk, and eggs until smooth.
- Gently fold in the chopped strawberries.
- Divide batter evenly into 12 muffin cups.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Approximate Nutrition (Per Muffin)
- Protein: 12–15 g
- Net Carbs: 12–18 g
- Fat: 3–5 g
- Calories: 140–180 kcal
Higher-Protein Upgrade
- Add 1 scoop vanilla whey protein and 2–3 tbsp extra milk if the batter gets thick.
- Mix in ½ cup Greek yogurt for a softer, moist texture and extra protein.
- Top with a Greek yogurt frosting (Greek yogurt + vanilla protein powder) for a bakery-style muffin.
Lower-Carb Option
Use:
- Keto strawberry cake mix
- Unsweetened almond milk + strawberry protein powder
- Fresh strawberries in moderation
