Take advantage of Valentine’s day by making these vegan, gluten-free, high protein strawberry muffins (with white chocolate). For this strawberry muffin recipe we use our vegan and organic Essentials Strawberry Protein to stay in the strawberry theme and accentuate this flavor. These muffins are great to serve at brunch or to enjoy as snacks. They will please your lover and your whole family for sure. Take advantage of Valentine’s day by making these vegan, gluten-free, high protein strawberry muffins (with white chocolate). For this strawberry muffin recipe we use our vegan and organic Essentials Strawberry Protein to stay in the strawberry theme and accentuate this flavor. These muffins are great to serve at brunch or to enjoy as snacks. They will please your lover and your whole family for sure. Take advantage of Valentine’s day by making these vegan, gluten-free, high protein strawberry muffins (with white chocolate). For this strawberry muffin recipe we use our vegan and organic Essentials Strawberry Protein to stay in the strawberry theme and accentuate this flavor. These muffins are great to serve at brunch or to enjoy as snacks. They will please your lover and your whole family for sure. Take advantage of Valentine’s day by making these vegan, gluten-free, high protein strawberry muffins (with white chocolate). For this strawberry muffin recipe we use our vegan and organic Essentials Strawberry Protein to stay in the strawberry theme and accentuate this flavor. These muffins are great to serve at brunch or to enjoy as snacks. They will please your lover and your whole family for sure. For this recipe we opted for a heart-shaped silicone muffin tin to remove the muffins more easily without breaking them in the process, we highly recommend it.

INGREDIENTS

What you need (to make delicious strawberry muffins):

• 1 scoop of Essentials Strawberry Protein (25gr) • 1 scoop of Essentials Strawberry Protein (25gr) • 1 scoop of Essentials Strawberry Protein (25gr) • 1 scoop of Essentials Strawberry Protein (25gr) • 2 tablespoons ground flax seeds • 6 tablespoons water • 1 1/2 cups gluten free flour blend (200gr) • 2 teaspoons baking powder • ¼ teaspoon salt • ½ cup sugar (100gr) • ½ cup plain unsweetened applesauce (125gr) • ⅓ cup (80ml) melted coconut oil (plus extra for greasing muffin tin) • 1 teaspoon vanilla extract • 1 ¼ cup (190g) fresh strawberries, chopped • ¼ cup vegan white chocolate or black chocolate (40gr)

Ingredient notes

Gluten-Free Flour Blend – We used Gluten-Free All-Purpose Flour to make this high protein strawberry muffin recipe. With gluten-free baking, it’s extremely important to use the same flour the recipe calls for to get the expected results. Sugar: We use organic cane sugar instead of coconut sugar to keep the colour of the muffins light, but if you only have coconut or brown sugar they’ll still work perfectly, your muffins will just turn out darker in colour. Vegan White chocolate: You can now find vegan white chocolate in different store but if you don’t have them you can use dark chocolate. Strawberries: Fresh strawberries work best for this recipe but frozen can be used if fresh aren’t available. Thaw your strawberries completely on paper towels, pat away all extra moisture (this is important because any extra moisture can mess up the recipe!), and then chop. Applesauce – Use plain, unsweetened applesauce for this recipe. Coconut Oil – Any type of neutral flavoured oil can be used in place of coconut oil, such as avocado or safflower.

INSTRUCTIONS

• Preheat oven to 350° F (180° C). • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken. • Line a muffin tin with liners or generously grease the inside of each cup with coconut oil. • In a small bowl, whisk together the flour, the protein, baking powder, and salt. • In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs together until blended. • Slowly add the dry mixture to the wet mixture and stir until combined. If you see that your mixture is too dry you can add a little more applesauce or plant-based milk. Fold in the strawberries and the white chocolate. • Using a spoon or a large scoop, divide batter into the 12 muffin cups. • Bake for 18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean. • Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack. For an even more gourmet touch, melt white or dark chocolate in a double boiler and decorate your muffin with the melted chocolate. Yummy ♥️

HOW TO STORE THEM?

Because of the moisture from the strawberries, they will only keep for up to two days at room temperature, in an airtight container. If you still have leftovers after two days, place them in the refrigerator where they will keep for another few days. They can also be frozen, once they’ve fully cooled, wrap them up tightly so they’re airtight, place them in a container or freezer bag and freeze. They will keep in the freezer for up to three months. When you’re ready to serve, thaw at room temperature. You can even take it a step further and warm your plant-based protein muffins in a toaster oven or microwave.

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Do you like the recipe?

Tag @nature.zen on Instagram, we will be happy to see and share your delicious creation! Shop Now

Do you like the recipe?

Tag @nature.zen on Instagram, we will be happy to see and share your delicious creation! Shop Now

Do you like the recipe?

Tag @nature.zen on Instagram, we will be happy to see and share your delicious creation! Shop Now