Strawberry Lemon Protein Muffins

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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