High-Protein Strawberry Muffins

  

 Ingredients

1 cup whole-wheat flour

1 cup all-purpose flour

½ cup almond flour

1 tbsp baking pdr

1 tsp baking soda

½ tsp salt

1¼ cups whole-milk plain strained (Greek-style) yogurt

½ cup unsweetened applesauce

8 tbsp sugar, divided

2 large eggs, at room temperature

1½ tsp grated lemon zest

1 tsp vanilla extract

1½ cups chopped fresh strawberries, divided

Directions

Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray. 

Whisk 1 cup whole-wheat flour, 1 cup all-purpose flour, ½ cup almond flour, 1 tbsp baking powder, 1 tsp baking soda and ½ tsp salt in a medium bowl until combined. 

In a large bowl, whisk 1¼ cups yogurt, ½ cup applesauce, 7 tablespoons sugar, 2 eggs, 1½ teaspoons lemon zest and 1 teaspoon vanilla until combined. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in 1 cup strawberries until evenly distributed. 

Spoon the batter into the prepared muffin cups, about ⅓ cup each (#12 scoop). Top the muffins with the remaining ½ cup strawberries, pressing lightly to adhere. Sprinkle the tops with the remaining 1 tablespoon sugar. 

Bake for 5 minutes. Without removing the muffins from the oven, reduce oven temperature to 350°F. Continue baking until puffed, golden and a wooden pick inserted in the center comes out clean, 16 to 17 more minutes. Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.  

 

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