Lemon Strawberry Protein Muffins

Stack of two strawberry muffins in front of a bowl of fresh strawberries.

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5 from 2 votes

Lemon Strawberry Protein Muffins

All you need is one of these big fat muffins to make you feel full and satisfied. Strawberries

are added for that contrasting fruity touch that we all crave now and again.

Recipe reprinted with permission from Ginny McMeans and The Countryman Press.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast and Brunch, Snacks

Cuisine: American

Diet: Vegan

Servings: muffins

Calories: 295kcal

Author: Jenn Sebestyen

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 the oven to 375°F.
Grease the inside of a six-cup muffin tin and set aside.
Mix 1 tablespoon ground chia seeds together with 3 tablespoons water and set aside.
Using an electric mixer, beat together the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the chia seed mixture and mix again. Add the milk and lemon juice. Mix well.
Add the flour, baking powder, baking soda, salt, hempseed, and the remaining tablespoon ground chia seeds to a medium bowl. Mix. Add the flour mixture to the wet mixture and beat until just combined. It will be a sticky batter.
Fold in the strawberries.
Divide the batter between the muffin cups. Fill at least three-quarters full.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Notes

Note from Veggie Inspired ~ I tested a butter-free version knowing that I would have readers ask about that. I used 1 small smashed banana in place of the butter and it worked great. The texture was a bit more dense and a little more "springy" than the recipe as written, but they were still yummy.

Also, note that I got 9 muffins, instead of 6, both times I made them.

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