Strawberry Lemonade Protein Muffins

Nicolette Stramara

by | Updated: December 4th, 2016

Iced tea versus lemonade. Which do you choose? If it’s livened up with strawberries and converted into a fluffy muffin, there’s a good chance you’d go for the lemonade. Besides, these low-cal breakfast bites don’t just look cool with their bright pink facade. They’re a truly refreshing balance of finger-licking sweet and pucker-pinching tart. 

Strawberry & Lemon Muffins Recipe

Strawberry Lemonade Protein Muffins

Makes 6 muffins
Macros for 1 muffin: 125 calories | 10.3 g protein | 10 g carbs | 3.3 g fat | 1.5 g fiber | 2.1 g sugar


1 scoop Vitacost ARO Vanilla Whey Protein Powder
½ cup oat flour
¼ cup almond meal flour
3 Tbsp. Vitacost Xylitol
1 Tbsp. sugar-free strawberry gelatin mix
½ tsp. baking powder
4 strawberries
3 Tbsp. plain Greek yogurt (or applesauce)
1 ½ Tbsp. lemon juice
1 tsp. lemon zest
2 egg whites

Lemon glaze

¼ scoop Vitacost ARO Vanilla Whey Protein Powder
Juice of ½ lemon
Water to taste


  1.  Preheat oven to 350 degrees F and prepare a muffin pan with 6 paper liners. You may also use silicon cupcake liners on a baking sheet. coat a baking sheet with non-stick cooking spray (or use a non-stick baking sheet).
  2. In a blender or food processor, add strawberries, yogurt, lemon juice and egg whites and blend until smooth.
  3. In a large bowl, add protein powder, flours, xylitol, gelatin mix, baking powder and lemon zest, stirring until combined.
  4. Pour wet mixture into the bowl of dry ingredients and stir until incorporated.
  5. Evenly spoon batter into 6 liners and bake 16-18 minutes, or until a toothpick comes out clean.
  6. Meanwhile, in a small bowl, add all glaze ingredients and mix until smooth. Add water until you reach the desired consistency.
  7. Drizzle glaze over baked muffins and enjoy!