Strawberry Shortcake Muffins
Ingredients
MUFFINS:
- 3/4 cup unsweetened coconut milk
- 1/2 cup coconut flour
- 1/2 cup Strawberry Equip Protein Powder (2 scoops)
- 1/4 cup powdered allulose
- 5 large eggs
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract (or strawberry extract)
- 3 tablespoons butter melted (or coconut oil if dairy free)
- 1 cup strawberries fresh, chopped
CREAM CENTER:
- 8 ounces cream cheese softened (or Kite Hill cream cheese for dairy free)
- 1/3 cup powdered allulose
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (or coconut cream for dairy free)
Instructions
- Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners. Spray with cooking spray.
- Combine the coconut milk, coconut flour, Equip prime protein, sweetener, baking powder, extract, and eggs. Stir until smooth. Stir in the melted butter or coconut oil until well combined. Stir in the strawberries. Divide between the 12 muffin holes.
- Bake for 25-30 minutes until the muffins are lightly browned around the edges and a toothpick inserted into the center comes out clean. Allow to cool completely.
- To make the filling, in the bowl of a stand mixer, beat the cream cheese until smooth. Add the allulose and vanilla; beat until thoroughly combined. Slowly whip in the cream, and whip until thick. Place into a piping bag. Set aside.
- Use a sharp knife to poke holes in the bottom of the muffins. Pipe the filling into each muffin and serve.
Video
Nutrition
Calories: 206.9 | Fat: 16g | Protein: 8.4g | Carbohydrates: 5.4g | Fiber: 2.1g | P:E Ratio: 0.4