Description
These low carb strawberry protein muffins are soft, slightly sweet, and packed with gentle strawberry flavor, making them a perfect breakfast or snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1/4 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup diced strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, combine almond flour, protein powder, erythritol, baking powder, baking soda, and salt. In another bowl, whisk together eggs, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the diced strawberries. Divide the batter evenly among the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Let muffins rest in the pan for 5 minutes, then move them to a rack to cool fully so they set and keep their shape.
Notes
Use fresh, ripe strawberries for the best flavor. If using very juicy berries, pat dry to avoid a watery batter. Variations include lemon-strawberry, chocolate chip, or blueberry muffins.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 98
- Sugar: 0.7g
- Sodium: 120mg
- Fat: 6.0g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 3.0g
- Fiber: 1.4g
- Protein: 7.7g
- Cholesterol: 60mg