Strawberry Protein Muffins

With Valentine’s/Galantine’s Day just around the corner, why not try these strawberry protein muffins, studded with fresh strawberries and chocolate chips. Perfect for a romantic meal or a night in with your girlfriends.

To amp up the protein content of these muffins we’re using a blend of oat flour, protein powder and egg whites. Protein baked goods sometimes have a strange texture, but not these muffins — they’re light, fluffy and moist.

You can store in the fridge for up to one week or in the freezer for up to three months.

RECIPE – makes 12 muffins

INGREDIENTS:

120gr Oat flour

25g Vanilla protein powder

1 Tbsp Lemon juice

Zest of ½ a Lemon

2 Tbsp Stevia baking blend, or 6-8 packets of stevia (or about 1 Cup sugar)

½ Tsp Baking soda

Pinch Salt

Pinch Cinnamon

1 Tbsp Olive oil

¾ Cup Egg whites (around 3 eggs)

2 Tbsp Semi-Skimmed Milk (or unsweetened almond milk)

125gr Non-fat Greek yogurt

1 Tsp Vanilla extract

100gr Strawberries, chopped into small pieces

45gr 70% Dark chocolate, chopped

METHOD:

Preheat oven to 180°C.

Mix all dry ingredients, except the chocolate chips. Add wet ingredients.

Stir until a smooth batter is formed, then lightly stir in strawberries and most of chocolate chips (leave a few aside to top the muffins).

Line muffin tin with paper or silicone liners and spray with non-stick spray. Make sure you spray the liners (paper or silicone) or the muffins will stick.

Pour the batter evenly into the muffin tin. Drop 3-5 mini chocolate chips on top of each muffin.

Bake the muffins for 23-25 minutes or until the muffins are cooked through and the edges browned.  

Remove from the oven, and let the muffins cool before serving.