Introduction
You can start your day with a burst of energy and flavor thanks to these moist and delicious Lemon Strawberry Protein Muffins. They pack a nutritional punch with whole grains, plant-based protein, and fresh fruit. The bright lemon and sweet strawberry combination is simply irresistible.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 muffins
Ingredients
- 2 tablespoons ground chia seeds or chia seeds ((divided))
- 5 tablespoons dairy-free butter
- ½ cup coconut sugar
- ½ cup plus 2 tablespoons dairy-free milk
- 1 tablespoon lemon juice
- 1½ cups whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup raw shelled hempseed
- ½ cup strawberries ((chopped))
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 6-cup muffin tin.
- In a small bowl, combine 1 tablespoon of the ground chia seeds with 3 tablespoons of water to create a chia “egg.” Set aside to thicken for 5 minutes.
- In a medium mixing bowl, cream together the dairy-free butter and coconut sugar until well combined.
- Add the thickened chia egg, dairy-free milk, and lemon juice to the butter mixture. Whisk until smooth.
- In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and the remaining 1 tablespoon of ground chia seeds.
- Fold the raw shelled hempseed and chopped strawberries into the batter until evenly distributed.
- Divide the batter evenly among the 6 prepared muffin cups.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Crunchy Top: Before baking, sprinkle the top of each muffin with a little extra coconut sugar for a sparkling, crisp finish.
- Lemon Glaze: For a sweeter treat, drizzle cooled muffins with a simple glaze made by mixing powdered sugar with lemon juice until it reaches a drizzle-able consistency.
- Mixed Berry: Swap the strawberries for an equal amount of raspberries, blueberries, or a mix of your favorite berries.
- Mini Muffins: Bake as mini muffins for a perfect snack-sized portion; reduce the cooking time to about 12-15 minutes.
Tips for Success
- Ensure your baking powder and baking soda are fresh for optimal rise.
- For the best texture, toss the chopped strawberries in a teaspoon of the flour from the recipe before folding them in to prevent sinking.
- Let the chia “egg” sit until it becomes gel-like; this is crucial for binding the ingredients.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months. To reheat, warm in a toaster oven or conventional oven at 300°F for 5-10 minutes to restore freshness; microwaving for 15-20 seconds also works.
FAQ
Can I use regular butter and milk?
Why are my muffins dense?
This can be caused by overmixing the batter or using old leavening agents (baking powder/soda). Ensure you fold gently until just combined.
Can I use frozen strawberries?
What can I use instead of hempseed?
If you don’t have hempseed, simply omit it. The muffins will still be delicious, though with slightly less protein.
My chia seeds aren’t ground. Is that okay?
Yes, whole chia seeds work fine for the chia “egg” and in the dry mix, though ground chia seeds integrate more seamlessly into the batter texture.
Can I make this recipe into a loaf?
Yes, you can bake it in a greased 8×4 inch loaf pan. Increase the baking time to 45-55 minutes, checking for doneness with a toothpick.