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Strawberry Muffins

May 09, 2020

We've been hanging out for an epic healthy sweet muffin recipe, and I think we've just hit the jackpot! This Strawberry Muffins recipe by NH girl @alexsfitlife_ combines our two favourite things, fresh fruit, and our Strawberries & Cream Plant Protein. 

YOU MUST TRY THIS #NHgang! 

 

What You'll Need:

  • 1 cup unsweetened vanilla almond milk
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups plain flour
  • 1/2 cup Strawberries & Cream Protein Powder
  • 2½ teaspoons baking powder
  • ¼ teaspoon bicarb soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 heaping cup fresh strawberries sliced thin

 

Here's How to Make It: 

  1. Preheat the oven to 180degrees. Spray a muffin tin with cooking spray and set aside.
  2. In a small bowl combine almond milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, protein powder, baking powder, bicarb soda, and salt. Set aside.
  4. In a separate bowl, mix together sugar, olive oil, and vanilla extract. Add almond milk/vinegar mixture and stir to combine.
  5. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay.
  6. Gently fold in the strawberries.
  7. Spoon into muffin tins, filling each cup about ¾ full. Bake for 25-30 minutes until a skewer inserted in the middle comes out clean.
  8. Remove from the oven and allow muffins to cool for 5-10mins before removing from pan.
  9. Transfer muffins to a rack until completely cool. Serve and Enjoy!
Serving suggestion: top with 1 serve of powdered peanut butter. Muffins can be stored in the fridge or freezer.

 

 

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