I'm ready for the bright colors and flavors of summer without the harm of crappy sugary desserts!
Is there a balance to be found? I think so, and it's called adding protein powder to everything. Adding the lemon zest to your strawberry muffins gives a delicious depth to this treat, but if you simply don't have it, it's not an absolutely must.
-High in vitamin C (helps keep you fighting off colds!)
-High in fiber (good for gut and digestive health)
-High in manganese (women, we have a tough times getting enough!)
-Decent amount of folate and potassium (if you cramp up a lot, this is a good addition to the diet!)
This recipe keeps the muffins soft and fluffy, is a great grab in hurried mornings, and a fantastic trail snack.
Strawberry Lemon Muffins
1 ½ c flour/flour blend
½ c protein powder (I used Brown Rice Protein from NCN)
1 T baking powder
3 tsp lemon zest
¼ tsp salt
2/3 c nondairy milk of choice
½ c maple syrup
1 tsp vanilla extract
¼ c apple sauce (or oil of choice)
1 c chopped strawberries, fresh or thawed from freezer
Preheat oven to 350.
Line muffin tray with muffin/cupcake liners OR wipe down muffin tray with coconut oil.
Combine the dry ingredients (first 5 ingredients).
In a separate bowl, combine nondairy milk, maple syrup, vanilla, apple sauce.
Add wet mixture to dry mixture.
Fold in strawberries.
Scoop about ¼- 1/3 c mixture into each muffin mold/liner.
Bake for 25-30 minutes, until toothpick poked through the center comes out clean.
Try to let them cool 10 minutes before eating them all!