Lemon Strawberry Protein Muffins Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 25 minutes
2 tablespoons ground chia seeds or chia seeds, divided
5 tablespoons dairy-free butter
½ cup coconut sugar
½ cup plus 2 tablespoons dairy-free milk
1 tablespoon lemon juice
1½ cups whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup raw shelled hempseed
½ cup strawberries, chopped
1Preheat the oven to 375°F.
2Grease the inside of a six-cup muffin tin and set aside.
3Mix 1 tablespoon ground chia seeds together with 3 tablespoons water and set aside.
4Using an electric mixer, beat together the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the chia seed mixture and mix again. Add the milk and lemon juice. Mix well.
5Add the flour, baking powder, baking soda, salt, hempseed, and the remaining tablespoon ground chia seeds to a medium bowl. Mix. Add the flour mixture to the wet mixture and beat until just combined. It will be a sticky batter. Fold in the strawberries.
6Divide the batter between the muffin cups. Fill at least three-quarters full, even if you’re short on filling for one cup. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.