Strawberries and Cream Protein Muffins

By Jamie Humby
20 February 2018

strawberries and cream muffins

Food stylist and chef Jamie Humby brings you a mid afternoon protein treat that’s great to satisfy that sweet craving, without blowing the calorie budget! These are gluten free also making them a great alternative to your standard muffin!

Makes: 12
Prep time: 10 mins
Cook time: 15-20 mins


1 scoop True Protein WPI Strawberries & Cream flavour

1 large banana, mashed

1 large egg, whisked

½ cup almond milk

½ 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!

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