Not to boast, but these muffins I created are likely the best ones I've ever made, and they make for a delightful snack on a scorching summer day! While many gluten-free muffins can be dry, these are an exception! The combination of sweet strawberries and tangy lemon glaze will surely brighten your day with every bite!
Now on to the good stuff!
Makes 12 Muffins.
Per Muffin: 168 calories; 5g Protein; 21.3 Net Carbs; 6.9 Fat
INGREDIENTS
1 3/4 cups of gluten-free flour (I used King Arthur Measure For Measure) + 1 tsp of flour (put on the side)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/3 cup extra virgin olive oil
1/4 cup honey
1/4 cup sugar-free maple syrup
2 eggs (at room temperature)
1 cup plain Greek yogurt
2 tsp vanilla extract
1 cup of frozen strawberries (slivered)
For the glaze:
4 TBS of Swerve Confectioners Sugar
2+ TBS lemon juice
1/2 scoop vanilla protein powder (my preferred vanilla whey for everything!)
DIRECTIONS
Preheat oven to 425˚ and grease or line muffin tin cups.
In a large bowl, mix 1 3/4 cups of flour, with baking soda, baking powder, salt, and cinnamon.
In a separate bowl, combine oil, honey, and sugar-free syrup. Beat in eggs and then add yogurt and vanilla. Mix until combined.
Pour wet ingredients into the dry ingredients and mix until just combined. Over mixing will cause the muffins to be dry and dense.
In a small bowl, toss the frozen strawberries with the 1 tsp of flour. Gently fold strawberries into batter.
Divide batter among 12 muffins cups and place in the oven. Once in the oven, decrease the temperature to 400˚ (this helps to get a nice crown on the muffin!) and bake for 20 - 24 minutes or until a toothpick comes out clean.
While the muffins are baking, make your glaze. Combine the Swerve, lemon juice and vanilla protein powder. You make have to add more lemon juice if it's too dry, add 1 tsp at a time until you have a glaze consistency. Place in the fridge while the muffins are baking.
Once the muffins are done, place on a cooling rack until cool to the touch and then you can top with your lemon glaze. If you do not have piping bags, either drizzle with a fork or place the icing in a ziplock back and cut a tiny hole in the corner to drizzle the incing out onto the muffins.
Store in an airtight container on the counter for 4 days or freeze. I do not recommend putting muffins in the fridge as they will dry out.
I hope you enjoy these as much as I do! Make sure to tag me in your muffin post!
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