Healthy Strawberry Muffins
Whipped these up this morning & they turned out bomb. I’m pretty picky about my “healthy” muffins and have definitely been disappointed by previous recipes, but these DELIVER. Moist (sry), spongey, great nutrition facts & flavorful.
YOU’LL NEED:
1/2 cup almond flour
2 scoops unflavored protein powder (I used @f_factor)
1 tsp baking powder
2 eggs beaten
1/2 tsp baking soda
1/2 cup erythritol (I used @zensweetlife)
3 tbsp @earthbalance buttery spread, melted
1.5 tsp vanilla extract
3 tbsp unsweetened vanilla almond milk
1/2 cup finely chopped strawberries
1 tbsp strawberry jam (I used @polanerjelly fiber jam)
HOW TO:
1. Preheat oven to 350. Then in a stand mixer, beat your eggs, vanilla, butter, and almond milk. Whip it until it is smooth and creamy. This may take 2-3 mins.
2. Grab another bowl and add in your flour, protein powder, baking powder, soda, and erythritol. Stir until blended. Slowly add in your dry ingredients to the wet and combine until well mixed.
3. Last, fold in your strawberries and tbsp of jam just until combined. Place cupcake liners in the muffin tin and fill 3/4 the way full of batter.
4. Bake 20-25 minutes or until they are browned slightly and a toothpick comes out clean. Let cool!
This recipe makes about 10 muffins. For 1 muffin using the same brands that I did, it is: 8 carbs/3 grams of fiber/107 calories/8 grams of fat.