These Strawberry Protein Muffins are a must try!!! They are so delicious and are like a sweet creamy and fluffy burst of summer in your mouth. 😋 Â
Recipe by: Julia Toke - Mom | Love Warrior
Ingredients
Muffins
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup Gluten Free Bob’s RedMill 1 to 1
- ¼ cup Propello Life Spiced Vanilla Non-GMO Vegan Protein
- 2 tsp baking powder
- ½ tsp salt
- ½ cup homemade buttermilk* (you can also alternatively use: buttermilk, almond milk, or coconut cream/milk in place of the homemade buttermilk)
- 1 ½ cup fresh strawberries, diced small
*Homemade "Buttermilk"
- I use yogurt mixed with water and a splash of lemon juice in place of buttermilk. You can use any type of yogurt. For this recipe I used Seggi’s Non-Fat Vanilla. 1:3 ratio
- 2tbs of Seggi’s Non-Fat Vanilla Yogurt
- ¼ c water
- ½ tsp of lemon juice
- Let sit while prepping the other ingredients
Crumble
- 1/4 cup cold butter, diced small
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
Instructions
- Preheat over to 375° F
- Line muffin pan with liners
- Beat butter and sugar in a mixing bowl
- Beat in egg and vanilla. The mixture will be a bit lumpy, that's okay
- Combine flour, baking powder, and salt in a separate bowl and mix
- Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix
- Beat until completely combined
- Gently fold in about half OR ALL of the strawberries (see notes)
- Add about 1/4 cup of batter to each muffin liner
- Load up the tops of the muffins with remaining strawberries
-
In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble.
- Sprinkle crumble on the tops of the muffins.
- Reduce oven heat to 350 F.
- Bake muffins for 18-20 minutes.
Course: Breakfast Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 Regular Muffins | 6 Large Muffins
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