Gluten-Free, Protein- and Fiber-Rich Chocolate Strawberry Muffin

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“A creation of mine mixing about three different recipes found on the internet. I am always on the hunt for something that my ridiculously extremely picky husband and son would eat that could help supply them with nutrients they may not otherwise consume. This was a big hit between them, which for me, is a win! Feel free to improvise and substitute!”
12 muffins

Ingredients Nutrition

  • 2 12 cups oat flour (or powder old fashioned oats with mill blade)
  • 12 cup agave nectar (you can use less since it is very sweet)
  • 12 cup canola oil
  • 2 large eggs
  • 12 cup Greek yogurt
  • 12 cup strawberry (mashed or gently pureed)
  • 1 scoop chocolate protein powder
  • 1 teaspoon vanilla
  • 12 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 cup sliced almonds (optional)


  1. First preheat oven to 350 degrees.
  2. Next, in s large mixing bowl sift together flour, salt, baking soda, cinnamon, and protein powder.
  3. In a medium mixing bowl, first mix agave nectar and oil, then add eggs, yogurt, and strawberries.
  4. Add flour mixture and thoroughly mx together with whisk or electric mixer.
  5. If using nuts, you can now mix into the batter.
  6. Pour batter into greased muffin pan (or use cupcake liners for less cleanup).
  7. Put muffin pan in oven and bake for 18-20 minutes or until toothpick comes out clean when inserted in one of the muffins.

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