Description
Strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened and perfect to meal prep!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- heaping ½ cup unrefined coconut sugar
- 3/4 – 1 cup unsweetened almond milk
- 1 cup gluten-free oat flour
- 3/4 cup almond flour
- 1/4 cup gluten-free oats
- 1 cup fresh sliced strawberries + 1/4 cup smashed strawberries (+more for topping)
- 1/2 cup hemp hearts
Instructions
- Preheat oven to 350°F and line a muffin tin with liners or spray with nonstick spray.
- In a small bowl, create your “flax egg” by mixing together ground flaxseed and water and set aside for ~5 minutes to allow the mixture to gel.
- Next, add in the coconut sugar and almond milk to the same bowl and whisk everything to combine.
- Sift in the oat flour, almond flour, and rolled oats and mix everything well with a spoon.
- Fold in the hemp hearts, fresh sliced strawberries, and smashed strawberries.
- Fill each muffin cup almost to the top. Top with additional smashed strawberries and more hemp hearts, if desired.
- Bake the muffins for 25-30 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for 10 minutes, then remove from pan to completely cool.
- Store cooled muffins in an airtight contain in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from my mom!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free