Creamy Strawberry Lemon Muffins

Sometimes the best cooking inspiration comes from having food in your fridge that you don't want to go bad! That happened last night with me and my strawberries. I decided to try making a great healthy muffin recipe that I can use for breakfast on-the-go, post-workout snacks or for Brandon as an easy snack when he's off at the hospital on a busy shift! They turned out delicious and were super easy to make.

Creamy Strawberry Lemon Muffins

makes 10

Ingredients:

- 1 cup oats, ground

- 2 scoops of vanilla whey protein isolate (I use the AllMax Nutrition brand)

- 1 egg

- 1/2 cup unsweetened almond milk

- 1/2 cup of low fat cottage cheese

- 2 tbsp splenda/stevia (or if you don't want to use sweetener, 2 tbsp of sugar will do!)

- 1 cup of diced strawberries (diced quite small)

- zest of one lemon

- 1/2 tsp of salt

- 2 tsp of baking powder

Instructions:

1) Preheat your oven to 425 degrees (or 218 celsius) and set a rack in the middle.

2) Grind your oats in the magic bullet.

3) Combine all of your dry ingredients in a bowl and mix well.

4) Blend cottage cheese, egg and unsweetened almond milk in your magic bullet until smooth. Stir into your dry ingredients until well blended.

5) Gently fold in your strawberries and lemon zest*.

6) Fill your muffin tins. I love baking with silicon muffin trays - then you don't have to fuss with oil or those cupcake paper liners.

7) Bake for approximately 20 minutes (or until tops are browned)

8) Try one warm :) They are delicious! You can even spread some peanut butter on top - then it's like a pb&j sandwich...just better!

Calories: 80; fat: 1.5g; carbs 8g; protein 9g - perfect for post-workout!

* don't have a lemon zester? Use the small hole side of your grater! It works perfectly :)