We are baking today, specifically we are making strawberry muffins. I was inspired to make these muffins because of Earth Chimps Limited Edition Strawberry Flavored Protein Power. As you know I am big fan of Earth Chimps Protein powders because of how clean they are from an ingredient perspective. I was excited about this new flavor because like who doesn't like strawberries. I felt like it would remind me of Strawberry NesQuik, which I absolutely loved.
I had a craving for muffins and thought I could make a strawberry muffin that had added protein. I modified Rainbow Nourishments plantbased blueberry recipe to make this one. I made it glutet-free by using Bob's Red Mill all-purpose gluten free flour. I also made hemp milk which would add a little more punch when it comes to protein value. When creating this recipe it was important for me to cut the strawberries into smaller pieces because it would allow muffin to bake properly. My first round was super wet around the strawberries. With that modification with the second batch it came out perfect. I gave it to few people and they loved. I hope you enjoy it as well.
Love strawberries this high protein gluten free vegan strawberry muffins are definitely are going to be your go to. They are moist, packed with flavor, and nutrient dense.
Ingredients
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2 cup all-Purpose gluten-flour spooned and leveled
2 scoops of Earth Chimp Strawberry Flavor
¾ cup coconut sugar
3 teaspoons baking powder
2 teaspoons lemon zest
½ teaspoon ground cinnamon
Pinch of salt
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1.5 cup room temperature hemp milk
½ cup neutral flavored oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 ¾ cups (260g) fresh or frozen strawberries, (do not thaw if using frozen)
Directions
Preheat the oven to 350°. Line a muffin/cupcake tray with muffin liners
Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps and the ingredients are well combined.
Add all of the wet ingredients to the bowl (except the strawberries) and mix until just combined. .
Add most of the strawberries to the muffin batter (reserve a handful for the topping). Use a spatula or spoon to carefully fold through
Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin.
Bake the muffins in the oven for around 25 minutes if you used fresh strawberries or 30 minutes if you used frozen strawberries. If you insert a toothpick into a muffin, there shouldn't be any wet batter on it.
Cool the muffins in their tray for 10 minutes then allow then to cool on a wire rack.
