I can't wait for strawberries to be in season. I purchased some a few weeks ago - they looked great, but had absolutely no flavor. I guess that's what I should have expected, but I couldn't resist! However, despite strawberry season being a few months from now, I still wanted to create a healthy, high protein strawberry muffin. The solution: freeze dried strawberries! And the result: these Paleo Strawberry Protein Muffins.
Using Freeze Dried Fruit in Baked Goods
I've started experimenting with freeze dried fruit in my baking for a couple reasons.
First of all, freeze dried fruit is available year round. Now, you may be able to find fresh strawberries, apples and blueberries every month of the year, but they don't tend to taste good unless they're in season. However, freeze dried fruit always tastes great.
Also, the lack of moisture in freeze dried fruit makes it easier to bake with. I don't have to worry about the fruit sinking to the bottom of my muffins. And in addition, I get a condensed, bold flavor without having to add extra sweetener.
Lastly, freeze dried fruit, like these strawberries, adds a natural touch of color. Which, I suppose you can get with fresh fruit, but this color comes without extra water.
How to Make Moist Protein Muffins
The type of protein powder in combination with the type of flour you use will make all the difference in the moisture content of a protein muffin.
My grain free Strawberry Protein Muffins use unflavored Nuzest Pea Protein. In my experience, pea protein works extremely well with baked goods. I've used it in many of my recipes from mug cakes to cookies without any issues. You can find a list of Paleo protein muffin recipes HERE.
Another important ingredient in these easy, gluten free strawberry muffins is that they contain Paleo Baking Flour. The combination of almond flour, coconut flour and starch is perfect for moist Paleo baked goods. If you do not have access to this flour then you may substitute the following:
½ cup packed (100g) Paleo Baking Flour =
- ½ cup almond flour (50g)
- 4 Tbsp tapioca or arrowroot starch (28g)
- 2 Tbsp coconut flour (16g)
How to Make Strawberry Protein Muffins
These low sugar protein muffins are made by simply adding all ingredients to a food processor and blending! If you don't have a food processor, then a high powdered blender will work.
First, add all ingredients to food processor. Blend until batter is smooth.
Next, pour batter into a lined muffin pan and bake at 350 degrees for 20 minutes.
Lastly, let the muffins cool to room temperature. Note: if you use silicone muffin liners, be sure to allow the muffins to cool a few minutes before removing them.
How to Store and Eat Paleo Protein Muffins
Like most Paleo baked goods, I recommend storing them in the fridge. However, these will keep in an air tight container at room temperature for a few days.
These low carb Strawberry Protein Muffins are great for meal prep. Eat them as a healthy breakfast or pack them along with your lunch.
I prefer eating these muffins alone, but they go well with many toppings too. For instance, slather on some nut butter or dairy free cream cheese. If you want more of a treat, drizzle a bit of honey on top.
Enjoy!
Disclaimer: I am an affiliate of Nuzest. If you purchase any products through these links, I get a small commission...at no extra cost to you! Thank you for supporting Bake It Paleo!
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Strawberry Protein Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 11-12 Muffins 1x
Description
Healthy, Paleo Strawberry Protein Muffins. These muffins are great for a high protein snack or breakfast addition.
Ingredients
- ½ cup Just Natural Nuzest Pea Protein, packed (56g)*
- ½ cup paleo baking flour
, packed (100g)** - 1 rounded cup freeze dried strawberries (28g)
- 2 Tbsp monk fruit sweetener (optional)
- ½ tsp baking soda
- pinch of salt (optional)
- 3 large eggs
- 1 tsp vanilla extract (optional)
- ¾ cup water
, packed (Instructions
- Preheat oven to 350 degrees F.
- Add all ingredients to food processor. Stir a few times with a spatula, then turn on food processor and blend until batter is smooth***
- Pour batter into lined muffin pan (11-12 muffins) and bake at 350 degrees for 20 minutes.
- Remove from oven and cool on cooling rack.
Notes
*Use my affiliate discount code "bakeitpaleo" for 15% off any Nuzest purchase
**You may substitute the Paleo Baking Flour with: ½ cup (50g) blanched almond flour + 4 Tbsp (28g) tapioca or arrowroot starch + 2 Tbsp (16g) coconut flour
***If you want strawberry chunks visible in your muffins (like the ones pictured) then add only half of the freeze dried strawberries to the mixture (step 2). Blend in food processor until batter is smooth. Then add remaining freeze dried strawberries and blend a few seconds more.
Keywords: strawberry muffins, muffins, protein recipes
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