Strawberry Protein Muffins

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. 😋  

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