Plant-Based Strawberry Muffins


Plant-Based Strawberry Mini Muffins


  • 2 cups almond meal
  • 2 packets Strawberry IsaLean Shake Plant-Based
  • 2 cups strawberries, sliced
  • 2 tbsp rice malt syrup
  • 1/4 cup shredded, unsweetened coconut


  • Heat oven to 400 degrees Fahrenheit.
  • Coat mini muffin pan with cooking oil and set aside.
  • Mix almond meal, Strawberry IsaLean Shake Plant-Based, and coconut in a large bowl.
  • Puree strawberries in a blender or food processor.
  • Mix pureed strawberries and rice malt syrup into the rest of the ingredients.
  • Place spoonfuls of dough in muffin pan.
  • Bake for 8-10 minutes or until a toothpick comes out clean.
  • Enjoy!

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