Strawberry Protein Muffins

Yield: 12 muffins

• 2 Tbsp. ground flaxseed

• 6 Tbsp. water

• 1 ½ cups 1:1 gluten free flour blend

• 1 scoop of plant protein powder

• 2 tsp. baking powder

• ¼ tsp. salt

• ½ cup coconut sugar

• ½ cup plain unsweetened applesauce

• ⅓ cup melted coconut oil (plus extra for greasing muffin tin)

• 1 tsp. vanilla extract

• 1 ¼ cup fresh strawberries, chopped

• Optional: ¼ cup white chocolate or black chocolate

Instructions:

1. Preheat oven to 350° F.

2. Prepare your flax eggs by whisking together ground flax and water. Set aside to thicken.

3. Line a muffin tin with liners or generously grease the inside of each cup with coconut oil. *For this recipe we opted for a heart-shaped silicone muffin tin.

4. In a small bowl, whisk together the flour, protein powder, baking powder, and salt.

5. In a medium bowl, mix the coconut sugar, applesauce, coconut oil, vanilla, and flax eggs together until blended.

6. Slowly add the dry mixture to the wet mixture and stir until combined. If you see that your mixture is too dry you can add a little more applesauce or plant-based milk. Fold in the strawberries.

7. Using a spoon or a large scoop, divide batter into the 12 muffin cups.

8. Bake for 18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

9. Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.

10. Optional: melt white or dark chocolate in a double boiler and use a fork to drizzle over the cooled muffins.

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