Strawberry Protein Cheesecake Muffins

Ingredients

• 2 large eggs
• 2 egg whites
• 1 cup almond milk
• ½ cup unsweetened applesauce
• 3 servings MIOCOCO Vanilla Grass-Fed Whey Protein Isolate
• 1¼ cups gluten-free flour
• 1 teaspoon baking powder
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup strawberries, diced
• 2 ounces cream cheese (or dairy-free alternative), softened
• Stevia or monk fruit sweetener, to taste
  
  

Instructions

1. Preheat the oven to 350°F and line a muffin tin with liners.
2. In a large mixing bowl, whisk the eggs until smooth, then add the egg whites and whisk again until fully combined.
3. Add the almond milk and whisk until blended, followed by the applesauce, mixing until incorporated.
4. Whisk in the MIOCOCO Vanilla Grass-Fed Whey Protein Isolate until the batter is smooth and creamy.
5. Add the gluten-free flour and stir until a thick batter forms. Mix in the baking powder, salt, and vanilla extract until evenly combined.
6. Gently fold in the diced strawberries.
7. In a small bowl, mix the softened cream cheese with sweetener until smooth to create the cheesecake filling.
8. Fill each muffin liner with batter, then add a spoonful of the cheesecake mixture on top and gently swirl.
9. Bake for 18–22 minutes, or until the muffins are set and lightly golden.
10. Let cool slightly before serving.