Strawberries and Cream Protein Muffins

Jamie Humby | @jamiehumby_foodstylist by Jamie Humby | @jamiehumby_foodstylist 20 February 2018

Strawberries and cream is the ultimate summer sweet treat and makes a delicious low-cal muffin too!

Read More
Reading Icon Read
Strawberries and Cream Protein Muffins

Makes 12


1 scoop True Protein WPI Strawberries & Cream flavour

1 large banana, mashed

1 large egg, whisked

1/2 cup almond milk

1/2 cup shredded coconut

1 cup ivory teff flour

1 cup self-raising gluten-free flour

2 tbsp greek yoghurt

2 tbsp maple syrup

2 tbsp coconut flakes



1.   Pre-heat your oven to 175°C on fan bake and line a 12-hole muffin tin with baking paper (cut squares and crumple them around the base of a glass to make them sit in there well).

2.   In a large bowl, add in all of your ingredients apart from the coconut flakes and mix together to form a thick batter.

3.   Evenly pour the batter into the lined muffin tin, top with coconut flakes and bake in the oven for 15-20 mins until a skewer inserted in the middle comes out clean.

4.   Cool and enjoy!

Leave a comment

Comments have to be approved before showing up

Read More Posts

Get 12 Truly Healthy Recipes

When you sign up for the True Protein newsletter