Recipe for protein packed strawberry muffins 

Recipe for protein packed strawberry muffins 

Being a vegetarian, I’m always very conscious of getting extra protein into my diet. I usually rely on eggs and greek yogurt but for a healthy start to the day not just for the added benefits of the protein rich ingredients,  this recipe for strawberry oat muffins is perfect. If you still need convincing how a simple muffin can be so healthy, read on;

Flax seeds are great sources of omega-3 , Fiber, protein & vitamin B1, pumpkin seeds are another power house of protein as well as amino acid which enhances serotonin production in the body making them true mood-boosters! While rolled oats are very high in calcium, potassium, magnesium, and have one of the highest protein content of all grains.

I made these for the boys and I last week and by 11am we’d polished off all but 2! Best thing (after I’d eaten 3) was not having a mid morning sugar pang, they kept me going right up until lunch. If they do make it though another day, a quick 10 second zap in the microwave and they taste oven fresh again.

So whether you’re looking to build energy, strength, brain focus, bone maintenance or just general health, protein is definitely an important nutrient you need in your diet.

Ingredients

  • 230g chopped fresh strawberries
  • 100g caster sugar
  • 50g butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 120g plain wholemeal flour
  • 100g rolled oats
  • 4 tablespoons Flax seeds
  • 2 tablespoons pumpkin seeds
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg

 

Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a small bowl, combine the strawberries and 100g sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
  2. Preheat the oven to 220 C / Gas 7. Grease a 12 cup muffin tin, or line with paper cases.
  3. Using an electric whisk or food mixer with the whisk setting together the butter and 4 tablespoons sugar until light and fluffy.
  4. If using a food mixer, switch attachments to a larger one and beat in the eggs one at a time, then stir in the vanilla. Combine the  oats, flour, flax seeds, bicarb, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon mixture into the prepared muffin cups.
  5. top with pumpkin seeds
  6. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the tin on a wire rack.

 

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