If you love muffins and want a delicious yet satiating snack, this is perfect!
INGREDIENTS:
-1 lb strawberries separated
-1 1/2 cups all-purpose flour plus 2 tsp for coating strawberries
-1/2 cups protein powder (I used Level-1 which is great for baking!)
-2 tsp baking powder
-½ tsp salt
-2 Tbsp melted butter
-½ cup fat-free Greek yogurt
-1/2 cup alternative sweetener (I used Swerve)
-2 large eggs
-1 ½ tsp vanilla extract
-¼ cup milk
-2 Tbsp brown sugar
INSTRUCTIONS:
1. Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
2. Chop strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 tsp of flour. Set aside.
3. In a large bowl, mix the flour, protein powder, baking powder, and salt. Set aside.
4. In another bowl, stir melted butter, greek yogurt, granulated sugar, eggs, vanilla extract, and milk until thoroughly combined. Slowly add in flour mixture and stir until thoroughly combined. Fold in the flour coated strawberries.
5. Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle brown sugar on top.
6. Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.
Makes 16, serving size is 2.
MACROS PER SERVING: ~260 calories (9.8g protein, 5.4g fat, 27g carbs)
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