Healthy Strawberry Lemon Chia Seed Protein Muffins
Yields: 9 muffins
 
These muffins are bursting with bright sunshiny flavor and sweet berries! They’re ideal for quick grab-and-go breakfasts or snacks. Store any leftovers in an airtight container in the refrigerator for up to 6 days, and reheat individual muffins in the microwave for 13-16 seconds.
  • ½ cup + 2 tbsp (56g) coconut flour (measured like this)
  • 1 tsp xanthan gum
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp (13g) chia seeds
  • 1 tbsp (5g) lemon zest (about one medium)
  • 1 tbsp (14g) coconut oil or unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¼ cup (60mL) agave
  • 3 tbsp (45mL) freshly squeezed lemon juice (about one medium-large)
  • ½ cup (120mL) unsweetened vanilla almond milk
  • 2 scoops (84g) Jamie Eason's Lean Body for Her vanilla whey protein powder
  • 1 cup (140g) frozen unsweetened strawberries, thawed slightly and diced
  1. Preheat the oven to 350°F, and lightly coat 9 standard-sized muffin cups with nonstick cooking spray.
  2. Whisk together the coconut flour, xanthan gum, baking powder, baking soda, salt, chia seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk. Mix in the protein powder. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes. Gently fold in the diced strawberries
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully turning out onto a wire rack.
Notes: Any milk (cow, soy, cashew, etc.) may be used in place of the almond milk.

I have only tried this recipe with this protein powder. Not all protein powders absorb liquids equally. If the batter seems too dry after letting it rest, add additional milk 1 tablespoon at a time. If the batter seems too wet, add additional coconut flour 1 teaspoon at a time.

These muffins freeze really nicely. To thaw quickly, place individual muffins in the microwave for 40-50 seconds on 40% power.

For more tips and answers to all other questions, including substitutions, see my Protein Powder Recipes: Tips & FAQ page.

{gluten-free, clean eating, low fat, low calorie, low carb, high protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/04/07/strawberry-lemon-chia-seed-protein-muffins/