Description
Soft, tender muffins exude a warm, nutty aroma as pockets of sweet strawberry burst in each bite. Packed with almond flour and whey protein, these gluten-free treats fuel your morning or snack cravings.
Ingredients
- 200 grams almond flour
- 40 grams vanilla whey protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 60 milliliters unsweetened almond milk
- 3 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 100 grams fresh strawberries chopped
Instructions
- Preheat the oven to 180°C and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl whisk together the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Sift in the almond flour, vanilla whey protein powder, baking powder, baking soda, and salt, then stir until just combined.
- Gently fold the chopped strawberries into the batter, taking care not to crush them.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- You can substitute almond milk with oat milk for a different flavor profile.
- Ensure strawberries are patted dry to prevent excess moisture in the batter.
- Store muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze leftover muffins in a sealed bag or container for up to 3 months.