Strawberry Lemon Protein Muffins
These muffins are bursting with bright sunshiny flavor and sweet berries! They’re ideal for quick grab-and-go breakfasts or snacks. Store any leftovers in an airtight container in the refrigerator for up to 6 days, and reheat individual muffins in the microwave for 13-16 seconds.
These muffins are bursting with bright sunshiny flavor and sweet berries! They’re ideal for quick grab-and-go breakfasts or snacks. Store any leftovers in an airtight container in the refrigerator for up to 6 days, and reheat individual muffins in the microwave for 13-16 seconds.
- 1 + 1/4 cup coconut flour (measured correctly)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest (about one medium)
- 2 tbsp coconut oil or unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup plain Greek yogurt
- 1/4 cup agave or honey
- 3 tbsps freshly squeezed lemon juice (about one medium-large)
- 1 cup unsweetened vanilla almond milk
- 2 scoops vanilla whey protein powder
- 2 cups frozen unsweetened strawberries, (thawed slightly and diced)
Preheat the oven to 350°F, and lightly coat 9 standard-sized muffin cups with nonstick cooking spray.
Whisk together the coconut flour, baking powder, baking soda, salt, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk. Mix in the protein powder. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes. Gently fold in the diced strawberries
Divide the batter between the prepared muffin cups. Bake at 350°F for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully turning out onto a wire rack.
- These muffins freeze really nicely. To thaw quickly, place individual muffins in the microwave for 40-50 seconds on 40% power.