These muffins are so delicious and the addition of protein powder is a clever way to get more protein in your diet, and keep you satisfied for longer! It can have a bit of grainy texture and absorbs fluid so make sure you monitor the muffin mix and add a teaspoon of water if it gets too dry. You can substitute whichever berries you have at home, I had a lot of strawberries and I think they go great with dark chocolate. These muffins will stick a little to the paper liner when you're eating them. I definitely wouldn't try without liners!
1 cup coconut flour (can substitute with oat flour but not regular flour)
30g scoop of vanilla protein powder
1 tbsp lemon juice
Zest of ½ a lemon
2 tbsps monk fruit sweetener
½ tsp baking soda
pinch sea salt
1 tbsp melted coconut oil
2 tbsps milk
½ cup Greek yogurt
1 teaspoon vanilla extract
½ cup strawberries, chopped into tiny pieces
1/4 cup dark chocolate chips
Preheat oven to 180c
Combine all dry ingredients except chocolate chips and strawberry pieces.
Stir in wet ingredients. Stir until smooth and blended, then lightly stir in strawberries and chocolate chips.
Line muffin tin with paper liners.
Place batter evenly in muffin tin. The batter should roughly fill 12 muffin cups. Drop a few chocolate chips on top of each one.
Bake for 23-25 minutes or until the edges are starting to brown and the muffins are baked through.
Remove from the oven, let muffins sit for 5 minutes.
Once they cool, they’ll be firm and ready to eat.
Store in the fridge after the first day.