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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

Strawberry Lemon Protein Muffins

May 14, 2017

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. 

  

Strawberries are:

-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!)

-Antioxidants

 

This recipe keeps the muffins soft and fluffy, is a great grab in hurried mornings, and a fantastic trail snack.

 

Strawberry Lemon Muffins

 

Ingredients

  • 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

 

Directions

 

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!

 

 

 

 

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