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Strawberries and Cream Protein Muffins

True Protein Blogger 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!

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Strawberries and Cream Protein Muffins

Makes 12

Prep time: 20 minutes

Baking time: 15-20 minutes


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!

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.