Strawberry Pea Protein Muffins

• 1 cup all-purpose flour
• 1/2 cup Folona Pea Protein Powder
• 1/2 cup rolled oats
• 1/2 cup coconut sugar (or sweetener of your choice)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chopped fresh strawberries
• 1 ripe banana, mashed
• 1/2 cup unsweetened applesauce
• 1/4 cup plant-based milk (I used Folona pea milk )
• 1/4 cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
2. In a mixing bowl, whisk together the flour, Folona Pea Protein Powder, rolled oats, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mash the ripe banana. Add in the unsweetened applesauce, plant-based milk, melted coconut oil, and vanilla extract. Mix well until the wet ingredients are fully combined.
4. Gradually pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the chopped strawberries into the muffin batter. This will give your muffins a burst of fruity flavor.
6. Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Place the muffin tin in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
9. Once the muffins have cooled, they're ready to enjoy! These muffins can be stored in an airtight container at room temperature for a few days, or you can freeze them for longer storage.