Banana muffins topped with dried strawberries.

Strawberry Protein Muffins

09/11/2025 | Bonia Bakery |

If summer had a muffin, this would be it. These Strawberry Protein Muffins are soft, lightly sweet, and bursting with strawberry flavor thanks to finely blended freeze-dried berries. They’re also secretly packed with protein from Greek yogurt and collagen peptides, which means they’re not just delicious—they’ll actually keep you full and energized.

I love how the freeze-dried strawberries give these muffins such an intense berry flavor without making the batter soggy (a common issue with fresh berries). And for that dreamy rosy pink color? A touch of pitaya powder makes them look as cheerful as they taste.

Whether you’re grabbing one on your way out the door, enjoying it with coffee, or packing them into a lunchbox, these muffins feel like a little bright spot in the day. They’ve got the sweetness of a treat but the staying power of a balanced snack—a win-win in my book.

These Strawberry Protein Muffins are the kind of snack that feels fun and nourishing at the same time. Bright, fruity, and packed with protein, they’re a late-summer bake you’ll want to keep making well into fall.

Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup freeze-dried strawberry powder (finely blended) I used OHME Freeze Dried Stawberries.
  • 1 scoop collagen peptides (I use unflavored ones from Nutricost)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs (room temp)
  • ¾ cup (170 g) plain Greek yogurt (2% or whole for moisture)
  • ⅓ cup granulated sugar
  • 2 Tbsp avocado oil or melted coconut oil
  • 1 tsp vanilla extract
  • ½ cup milk (dairy or almond)
  • 1–1 ½ tsp beet powder or pink pitaya powder (for vibrant color)
  • Optional: ¼ cup chopped freeze-dried strawberries for extra texture
Cookies topped with freeze-dried strawberries on rack.

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 8 large liners.
  2. In one bowl, whisk together: flour, strawberry powder, collagen, baking powder, baking soda, salt, and beet/pitaya powder.
  3. In another bowl, whisk: eggs, Greek yogurt, sugar, oil, vanilla, and milk until smooth.
  4. Gently fold wet ingredients into dry until just combined. Batter should be thick and rosy pink—add a little more beet/pitaya powder if you want a deeper color.
  5. Scoop into 8 muffin liners, filling almost to the top for bakery-style domes.
  6. Bake 18–22 minutes, until a toothpick comes out clean.
  7. Let cool for 5 minutes in the pan, then transfer to a wire rack.
  8. Top with freeze dried strawberries.