Discover the delight of Low Carb Strawberry Protein Muffins Bariatric, a simple yet incredibly effective recipe designed to cater to specific dietary needs. These muffins are a perfect balance of flavor and nutrition, offering a guilt-free way to enjoy a sweet treat.
Key Ingredients for Low Carb Strawberry Protein Muffins Bariatric:
- 1 ½ cups almond flour, blanched
- ½ cup unflavored protein powder (whey or plant-based, choose one suitable for bariatric diets)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup erythritol or your preferred low-carb granulated sweetener
- ½ cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or other low-carb milk alternative)
- 1 cup fresh or frozen strawberries, hulled and chopped
- Optional: A few drops of red food coloring for a more vibrant pink hue
How to Make Low Carb Strawberry Protein Muffins Bariatric:
Whip up these delightful muffins in under 30 minutes of active prep and baking time. They offer a wonderfully moist and satisfying texture, bursting with the natural sweetness of strawberries and the protein boost you need. Perfect for a quick breakfast, a power snack, or a post-workout treat.
Step-by-Step Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray or a little extra butter. This prevents any sticking and ensures easy removal of your Low Carb Strawberry Protein Muffins Bariatric.
Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, unflavored protein powder, baking soda, salt, and erythritol. Ensure there are no lumps of protein powder and that all ingredients are evenly distributed. This foundational mix is key to the texture and structure of your muffins.
Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, and vanilla extract until well combined. If you’re using red food coloring for a more vibrant pink color, add a few drops here and mix until it’s evenly distributed throughout the wet mixture.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix at this stage; overmixing can lead to tough muffins. A few small streaks of flour are acceptable.
Add Almond Milk: Gradually add the unsweetened almond milk to the batter, stirring until a smooth, thick batter forms. The consistency should be similar to a thick pancake batter. If it seems too thick, you can add a tablespoon more almond milk at a time until it reaches your desired consistency.
Incorporate Strawberries: Gently fold in the chopped fresh or frozen strawberries. If using frozen strawberries, try not to overmix as they can bleed color excessively. The goal is to distribute the strawberries evenly throughout the batter.
Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. This allows the muffins to rise without overflowing. You can use an ice cream scoop for consistent portioning.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking time can vary depending on your oven, so start checking around the 18-minute mark.
Cool: Once baked, carefully remove the muffin tin from the oven. Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents them from becoming soggy.
Why You’ll Love This Low Carb Strawberry Protein Muffins Bariatric:
You’ll adore these Low Carb Strawberry Protein Muffins Bariatric for their incredible lightness and the burst of authentic strawberry flavor, making them a delightful alternative to heavier baked goods. Unlike traditional muffins loaded with sugar and carbs, these offer a fantastic protein punch that keeps you feeling fuller for longer, making them ideal for bariatric patients or anyone managing their carb intake. Plus, the convenience of making a batch at home means you always have a healthy, delicious snack on hand, saving you money and avoiding unwanted additives.
Imagine biting into a fluffy muffin, the sweet tang of strawberries perfectly complementing the subtle hint of vanilla, all without the guilt. They’re a far cry from bland protein bars and are so much more satisfying than a sugary pastry. And the best part? They’re incredibly easy to customize. Feel free to add a sprinkle of chia seeds or a touch of sugar-free white chocolate chips to elevate your next batch. Don’t wait any longer – grab your apron and whip up these amazing muffins today!
Storing and Reheating Tips:
To keep your Low Carb Strawberry Protein Muffins Bariatric fresh and ready to enjoy, proper storage is key.
- Refrigeration: Once completely cooled, store the muffins in an airtight container in the refrigerator for up to 4-5 days. This is the best method for maintaining their freshness and texture.
- Freezing: For longer storage, wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
- Reheating: To reheat refrigerated muffins, place them on a microwave-safe plate and heat for 15-30 seconds, or until warmed through. For frozen muffins, you can microwave them from frozen for 45-60 seconds, or until thawed and warm. Alternatively, you can gently warm them in a toaster oven at a low temperature.
Final Thoughts:
These Low Carb Strawberry Protein Muffins Bariatric are a flavorful, health-conscious solution for satisfying sweet cravings. Give them a try for a protein-packed treat that’s both delicious and beneficial for your dietary goals.
Low Carb Strawberry Protein Muffins Bariatric
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray or a little extra butter. This prevents any sticking and ensures easy removal of your Low Carb Strawberry Protein Muffins Bariatric.
- In a large mixing bowl, whisk together the almond flour, unflavored protein powder, baking soda, salt, and erythritol. Ensure there are no lumps of protein powder and that all ingredients are evenly distributed. This foundational mix is key to the texture and structure of your muffins.1.5 cups almond flour, blanched, 0.5 cup unflavored protein powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup erythritol or your preferred low-carb granulated sweetener
- In a separate medium bowl, whisk together the melted butter, eggs, and vanilla extract until well combined. If you’re using red food coloring for a more vibrant pink color, add a few drops here and mix until it’s evenly distributed throughout the wet mixture.0.5 cup unsalted butter, melted, 2 large eggs, at room temperature, 1 teaspoon vanilla extract, A few drops red food coloring
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix at this stage; overmixing can lead to tough muffins. A few small streaks of flour are acceptable.
- Gradually add the unsweetened almond milk to the batter, stirring until a smooth, thick batter forms. The consistency should be similar to a thick pancake batter. If it seems too thick, you can add a tablespoon more almond milk at a time until it reaches your desired consistency.0.5 cup unsweetened almond milk
- Gently fold in the chopped fresh or frozen strawberries. If using frozen strawberries, try not to overmix as they can bleed color excessively. The goal is to distribute the strawberries evenly throughout the batter.1 cup fresh or frozen strawberries, hulled and chopped
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. This allows the muffins to rise without overflowing. You can use an ice cream scoop for consistent portioning.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking time can vary depending on your oven, so start checking around the 18-minute mark.
- Once baked, carefully remove the muffin tin from the oven. Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents them from becoming soggy.