1 scoop FutureProtein (Strawberry)
1 cup whole wheat flour
½ cup almond flour
2 eggs
½ cup almond milk
¼ cup maple syrup
1 tsp baking powder
½ cup diced fresh or frozen strawberries

To make Strawberry Protein Muffins, preheat your oven to 175°C (350°F) and prepare a muffin tin. In a bowl, mix 1 cup whole wheat flour, ½ cup almond flour, 1 scoop of FutureProtein (Strawberry), and 1 tsp baking powder. In another bowl, whisk 2 eggs, ½ cup almond milk, and ¼ cup maple syrup. Combine wet and dry ingredients, then fold in ½ cup of diced strawberries. Divide the batter into the muffin tin and bake for 18–22 minutes, until golden and cooked through.