Strawberry Protein Mini Muffins

Alyssa Atkinson

Moist strawberry mini muffins packed with protein and flavor.

Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings 15 mini muffins

Calories 65 kcal

2 scoops vegan vanilla protein powder (2 scoops = 38 grams, I used Orgain Simple)
1/2 cup quick oats (blended into a fine oat flour)
1/4 cup gluten free measure for measure flour (I used King Arthur brand)
1/4 cup + 2 tbsp freeze dried strawberries (finely chopped)
2 tbsp coconut sugar
1 tsp baking powder
1 tsp baking soda
1/2 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
2 1/2 tbsp pure maple syrup

Preheat the oven to 350° F.
In a large mixing bowl, combine the protein powder, oat flour, gluten free flour, coconut sugar, baking powder, and baking soda.
Add the nut milk and pure maple syrup, then mix again until a smooth muffin batter forms.
Gently fold in the freeze dried strawberries.
Distribute dollops of batter evenly between 15 cavities of a mini muffin pan.
Bake the muffins for about 15 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool for a bit before removing them from the pan.
Dig in and enjoy!