Strawberry-Banana Protein Muffins

Have you heard of “8-a-Day”? It’s the California Strawberry Commission’s campaign promoting the health benefits of eating 8 strawberries a day. Clinical research suggests that eating just one serving of 8 strawberries a day may improve heart health, help manage diabetes, support brain health, and reduce the risk of some cancers. I created this recipe for my mom a couple of years ago for Mother’s Day because she is a huge strawberry fan. So am I. These muffins are sweet, moist, and delicious, and packed with protein, fiber, vitamins, and minerals and certain to disappear fast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Coat 12 cups of a muffin tin (see Tips) with cooking spray.

Step 2

In a medium bowl, mash the bananas with a fork until smooth. Add the egg, yogurt, almond milk, and vanilla. Mix until smooth and combined.

Step 3

In a separate medium bowl, whisk together the oat flour, protein powder, flax meal, baking powder, cinnamon, salt, and sliced almonds.

Step 4

Add the dry ingredients to the wet and mix just enough to combine. Add the strawberries and stir just to incorporate.

Step 5

Distribute the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Remove the muffins from the pan and allow them to cool on a wire rack.

Step 6

TIPS: Plant proteins are generally best for baking as whey protein can make baked goods dry and rubbery. Plain pea protein is a good choice as it has a neutral taste and keeps baked goods moist. I actually prefer silicone muffin tins because you don’t have to spray them and they clean up super fast.

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