Strawberry Jam Vegan Protein Muffins are protein rich and guilt-free sweet treats that serves for a healthy breakfast too. These super nutritious muffins serve amazingly well as pre-workout snacks too.
In a nonstick saucepan combine all the ingredients of the strawberry jam and cook on medium flame for 3-4 minutes or until strawberries soften. Lower the flame and mash strawberries with a food masher. Let it cook for 1 minute again on a medium flame and turn off the flame. Let it cool completely. The jam will thicken and become sticky.
Preheat oven at 350 degree Fahrenheit and prepare a muffin tray with muffin liners.
In a large mixing bowl combine almond flour, flax seed meal, hemp seeds, baking soda and salt. Mix very well until no lumps are left.
Now, fold in strawberry jam and mashed banana into the dry ingredients. Mix it with the spatula until all the ingredients are well combined.
Lastly, fold in chopped strawberries and mix gently.
With the help of an ice cream scoop drop the muffin batter into each muffin liner placed in the muffin tray.
Place the muffin tray at the bottom rack of the oven and bake it for 35 – 37 minutes or until the tester comes out clean.
Take the tray out of the oven and let it cool completely.
Since these muffins are oil free these might stick slightly to the muffin liner.
Store them in a refrigerator for 4-5 days. When ready to eat just warm it for 5 seconds in the microwave to bring it to the room temperature. You may try it cold as well. These muffins would taste equally good.