LEMON STRAWBERRY PROTEIN MUFFINS

SERVES 6 PORTIONS

2 tbsp ground chia seeds or chia seeds, divided

5 tbsp dairy-free butter

1⁄2 cup coconut sugar

1⁄2 cup plus 2 tbsp dairy-free milk

1 tbsp lemon juice

1 1⁄2 cups whole wheat flour

1 1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄4 tsp salt

1⁄4 cup raw shelled hempseed

1⁄2 cup strawberries, chopped

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5).

Set aside a six-cup muffin tin that has been greased.

Set aside 1 tbsp ground chia seeds and 3 tbsp water.

In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Mix in the chia seed mixture once more. Pour in the milk and lemon juice. Combine thoroughly.

In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, hempseed, and the remaining tbsp ground chia seeds. Mix. Mix in the flour mixture until it is just combined with the wet mixture. It will be a thick and gooey batter. Strawberries should be folded in last.

Divide the batter evenly among the muffin cups. Fill at least three-quarters full, even if you only have enough for one cup. 25 minutes, or until a toothpick inserted into the center comes out clean.