Protein Muffins with Strawberry Cheesecake Chunks

by | Updated: December 4th, 2016

Who doesn’t love dessert for breakfast? Scoops of ice cream or a slice of chocolate cake might be going too far, but a strawberry cheesecake-flavored muffin totally hits the mark. A guilt-free indulgence, this muffin recipe swaps erythritol for sugar, coconut flour and protein powder for white flour and cashew milk for cow’s milk. With so many good-for-you ingredients, you can enjoy this delightful morning snack without offsetting the effects of last night’s workout.

Muffins with Strawberry Cheesecake Chunks and Protein Powder

Protein Muffins with Strawberry Cheesecake Chunks

Makes 6 muffins
Macros per serving: 95 calories | 3.5g net carbs | 9g protein


½ scoop Quest Strawberry Protein Powder
¼ cup Swerve Granular Erythritol
2 Tbsp. Nutiva Coconut Flour
1 tsp. baking powder
½ tsp. salt
1/8 tsp. cinnamon
¼ cup cashew milk
2 oz. fat-free cream cheese, softened
1 Tbsp. Sweet Spreads Vanilla Cupcake Coconutter, melted
1 jumbo egg
1/8 tsp. vanilla extract
1 Quest Strawberry Cheesecake Protein Bar, diced into small pieces
3 medium strawberries, diced into small bits


  1. Preheat oven to 350 degrees. Line 6 muffin tins with paper liners.
  2. In a large bowl, combine protein powder, erythritol, coconut flour, baking powder, salt and cinnamon. In a separate medium bowl, combine cashew milk, cream cheese, coconutter, egg and vanilla. Add the wet ingredients to the dry and fold in protein bar pieces.
  3. Pour about a ¼ cup of batter into each tin.
  4. Bake for 18 minutes, careful not to overbake.
  5. Top with diced strawberries.