Description

Healthy, low carb strawberry protein muffins that are gluten free, dairy free and paleo friendly.

Ingredients

Scale

1 cup blanched almond flour (90g)
1/2 cup strawberry pea protein (57g)*
1 cup freeze dried strawberries (28g)
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup dairy free yogurt (I used Kitehill almond milk yogurt)
1/2 cup almond milk
1 tsp vanilla extract

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Instructions

Preheat oven to 350 degrees F.
Line a muffin pan with 10 silicone muffin liners, set aside.
Place all muffin ingredients in a food processor or high powered blender. Blend until smooth, stopping every so often to scrape the sides.**
Pour batter into lined muffin pan and bake at 350 degrees for 25-28 minutes.
Remove from oven, cool 5 minutes in baking pan, then transfer muffins to a wire cooling rack.
Best stored in fridge up to one week.

Notes

*Use my affiliate discount code "bakeitpaleo" for 15% off any Nuzest purchase

**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 3). Blend until batter is smooth. Then add remaining freeze dried strawberries and pulse batter a few times.