WHITE CHOCOLATE STRAWBERRY PROTEIN MUFFINS
Don’t feel like making breakfast for a few days? These White Chocolate Strawberry Protein Muffins offer plant-based protein, and are gluten free and dairy free. You're going to love these fluffy, moist muffins filled with vanilla chips and fresh strawberry chunks. They are seriously so easy that the kids can help!
Did you know? Strawberries are rich in antioxidants like Vitamin C and pelargonidin, which gives strawberries their rich red color. Strawberries are beneficial for heart health and are also low-glycemic. (source)
For these luscious muffins, I use LIV Body Lean Vegan Protein in Oatmeal Creme Cookie flavor. This naturally-sweetened pea protein has no artificial ingredients, and contains probiotics and organic superfoods. For a vegan protein, it actually tastes good! Feel free to use my code SARAHWILKINS for free shipping on all LIV Body orders :)
If you don't have this specific brand, any vegan protein powder should work, though it may change the flavor and texture slightly. If substituting whey or casein, I would suggest reducing the egg whites by one-quarter cup and increasing the yogurt by one-quarter cup for added moisture. Whey tends to dry out baked goods!
I absolutely love organic oat flour in muffins! You can make it yourself by blending organic oats into a flour. Oat flour has a nice hearty texture and nutty flavor. You could also use all-purpose flour, brown rice flour, cassava flour, or gluten-free baking flour.
If you want to lower the carbs, you can try swapping two-thirds cup of the oat flour (80g) for one-third cup of coconut flour (40g). I have found substituting all coconut flour doesn't work well because the muffins don't rise much and can end up mushy or mealy.
I used a sugar-free sweetener because too much added sugar contributes to inflammation. You can use monk fruit, erythritol, stevia - whatever you have on hand! You can also use white or coconut sugar if you don't mind the added sugar!
One of my new favorites is allulose sweetener! This natural sweetener is found in figs, jackfruit, and kiwi. It's not calorie-free, but has less than two calories per teaspoon. It doesn't impact blood sugar (glycemic index 0), is allergy-friendly and contains antioxidants. You will need about one-third cup more allulose per cup of sugar to get the equivalent sweetness.
Even though this recipe calls for egg whites, it's easy to make egg-free and vegan! You can substitute the egg whites for one-quarter cup of ground flaxseed plus one-half cup of warm water mixed together. Or, use a vegan egg substitute.
You will also need about two cups of whole fresh strawberries, or about one and a half cup sliced. Frozen strawberries should work too, just thaw them before blending into the batter.
And, these are optional, but I added pure vanilla extract and dairy free white chocolate chips. So yummy!
Here's the printable recipe for these White Chocolate Strawberry Protein Muffins! Feel free to rate and comment below if you try them :)
This post contains affiliate links and is sponsored by LIV Body.
White Chocolate Strawberry Protein Muffins
Don’t feel like making breakfast for a few days? These White Chocolate Strawberry Protein Muffins offer plant-based protein, and are gluten free and dairy free. You're going to love these fluffy, moist muffins filled with vanilla chips and fresh strawberry chunks. They are so easy that the kids can help!
1 1/3 cup (160g) organic oat flour* (use gluten-free if needed)
2/3 cup (80g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Oatmeal Creme Cookie, code SARAHWILKINS for free shipping)
3/4 cup sugar-free sweetener* (I used one that’s twice as sweet as sugar)
- 2 tsp. baking powder
- 1/4 tsp. salt (optional)
1 1/2 cup sliced fresh strawberries*
1/2 cup unsweetened yogurt (I used dairy-free)
1/2 cup (4 large) egg whites* (or 1/4 cup ground flax + 1/2 cup warm water)
1 tbsp. avocado oil (optional)
- 1 1/2 tsp. pure vanilla extract
1/4 cup white chocolate chips (I used dairy-free)
*See blog post above for substitutions.
Preheat oven to 350 degrees F.
Blend oats into a fine flour if making your own. Add remaining dry ingredients (through salt) and whisk to combine in a medium mixing bowl.
In a blender, add sliced strawberries, yogurt, egg whites, oil (optional) and vanilla. Blend just enough to combine, leaving some small strawberry chunks.
Add wet ingredients to the dry ingredients and stir just until no dry clumps remain.
Fold in white chocolate chips (optional).
Divide batter between nine lined wells of a muffin tin (I like to spray the insides of the muffin liners with avocado oil spray for easier removal).
Bake muffins in your preheated oven for 25-30 minutes, or until a knife or toothpick inserted comes out clean.
Enjoy! Leftover muffins will keep in the fridge in an airtight container for at least a week, or in the freezer for at least a month.
Calories (per muffin, minus optionals): 124kcal, Fat: 1.9g, Sat fat: 0.1g, Carbs: 15g, Fiber: 3g, Sugar: 2g, Protein: 11g, Sodium: 217mg
Calories (per muffin, including optionals): 171kcal, Fat: 5.3g, Sat fat: 1.9g, Carbs: 19g, Fiber: 3g, Sugar: 6g, Protein: 11g, Sodium: 287mg
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