Strawberry Protein Muffins.

Makes 12 · Prep: 10 min · Cook: 25 min

Build Your Snack

Quality Protein
¼ cup (25g) vanilla protein powder
¾ cup egg whites (about 3 eggs)
½ cup (125g) non-fat Greek yogurt

Complex Carbs
1 cup (120g) oat flour
½ cup (100g) strawberries, chopped into small pieces

Healthy Fats
1 Tbsp coconut oil, melted
¼ cup (45g) 75% dark chocolate, chopped

Extras
2 Tbsp stevia, 1 Tbsp lemon juice, zest of ½ a lemon, ½ tsp baking soda, 1 tsp vanilla extract, 2 Tbsp unsweetened almond milk, pinch sea salt, pinch cinnamon

Make It

1. Preheat the oven to 350°F (180°C).

2. Mix all the dry ingredients except the chocolate, then mix in the wet ingredients. Stir until a smooth batter forms.

3. Lightly stir in the strawberries and chocolate, leaving a few aside to top the muffins.

4. Line a muffin tray with liners and spray with oil. Spray the liners, paper or silicone, or the muffins will stick.

5. Pour the batter evenly into the tin and drop a few pieces of chocolate on each.

6. Bake 23–25 minutes, until cooked through and the edges are browned.

7. Remove from the oven and let cool before serving.

Make It Your Own

• Swap the strawberries for blueberries or raspberries

• Skip the chocolate and add chopped walnuts

• A little more lemon zest for a brighter flavour

Notes

• Spray the liners. These stick without it.

• Freeze what you will not eat in a few days. They keep about 2 months.