Destiny’s Gluten-Free Protein Strawberry Muffins
Warm weather is finally reaching my hometown. Three cheers for sunshine! Spring and summer are seasons of regrowth, new possibilities, and new hope. For the last few months, I have been struggling with my health physically and emotionally. I have decided that I need to make changes to help myself feel better emotionally and health-wise. I want to get myself on a schedule because I am going back to school next month. I also want to feel more energetic and be able to handle teaching, writing, school, book review projects, and my other responsibilities. So this month, I am on a personal health journey to eat healthier, get more sleep, and exercise a little bit with wheelchair Zumba. Sometimes the protein Atkins or Slimfast snacks are not gluten-free or have a store-bought taste, so I decided to try baking with plant-based protein powder and make my own snacks.
From my kitchen to yours, I would like to share my take on Strawberry Protein Muffins. These moist strawberry protein muffins are full of flavor, with cinnamon and nutmeg added into the gluten-free flour and plant-based protein mixture with chopped strawberries and chocolate chips folded into the batter. These muffins are sweet, healthy, and made with love.
Gluten-Free Strawberry Protein Muffins
- 2 cups of Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- ½ cup of Olly’s Vanilla Plant-based Protein Powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of salt
- 1 ½ cup of egg whites
- 1 whole egg
- 1 cup of vanilla non-fat yogurt
- 2 Tablespoons of coconut oil
- 4 Tablespoons of Stevia sugar
- ½ cup of light brown sugar
- ¼ cup of reduced-fat Fairlife milk
- 2 teaspoons of lemon juice
- 1 teaspoon of LorAnn Gourmet strawberry flavoring
- 1 cup of finely chopped strawberries
- 1 cup of semi-sweet chocolate chips
- 2 Tablespoons of lemon zest
- Gather all your ingredients.
- In a large bowl, whisk together the gluten-free flour, protein powder, salt, baking soda, cinnamon, nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, blend the Stevia sugar, light brown sugar, eggs, and yogurt until light and fluffy, about two minutes.
- Add the vanilla, coconut oil, and strawberry flavoring, and mix to incorporate fully. (Baking tip: Crack eggs into a liquid measure cup to prevent egg shells from getting into your muffin batter.)
- Add the milk and lemon juice, and mix to incorporate fully.
- With the mixture on low speed, gradually add the flour mixture in 2 batches, beating until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat.
- Let the muffin mix rest for a couple of minutes while you chop the strawberries. Then, place the cut strawberries in a small bowl and the lemon zest, and two spoonfuls of sugar.
- Once the batter is blended and fluffy, fold in the strawberries and chocolate chips using a baking spatula.
- Mix batter until it is smooth and blended well.
- Spray a muffin tin or cupcake pan with baking spray or cooking spray to prevent the muffins from sticking in the pan.
- Using a cookie scooper, fill the pan ¾ of the way, making sure there is room for the muffins to rise while baking in the oven.
- Bake muffins for twenty-three to twenty-five muffins at 350 degrees Fahrenheit. Time may vary depending on the type of oven you have.
- While the muffins are in the oven, prepare a cup of coffee, tea, or milk.
- Let muffins cool before eating them, so you don’t burn your hands or mouth.
I hope you enjoy making this recipe as much as I had fun learning how to bake with plant-based protein powder—cheers to eating healthier and the beginning of new possibilities.
*This recipe is a delicious take on Strawberry Protein Muffins inspired by Food blogger Brittany Mullins.I am a self-taught baker and enjoy learning from my favorite Food Network stars and food bloggers, but I like adding my own touch to recipes to make them my own. Muffins are very flavorful and moist. Baking with gluten-free flour can change the texture and create a dry muffin. By adding extra moisture from adding another egg or butter can help. I also decided to add warm spices like cinnamon and nutmeg to enhance the flavor of the muffin. I wanted it to taste like I didn’t make it with healthier ingredients. Lastly, sometimes when baking with fruit, you don’t always get the fruit flavor. When I incorporate fruit into my baked goods, I always mix a little sugar, citrus, and flavoring like LorAnn’s Strawberry oil to ensure the fruit taste in the muffins.