We went strawberry picking so I have been using strawberries in everything lately.  These muffins combine the flavor of peanut butter with fresh sweet strawberries.

Ingredients:

¼  cup milk (I used unsweetened vanilla almond milk)

1 cup whole wheat flour

1 cup almond flour

2 scoops (6 tablespoons) powdered peanut butter

1 scoop vanilla protein powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

2 eggs

½ cup unsweetened applesauce

1 cup diced strawberries plus sliced strawberries for topping

Directions:

1. Preheat the oven to 350 degrees.  Spray muffin tins with baking spray or line with liners.  
2. Add flours, peanut butter, protein powder, baking soda, and salt to a bowl.  Mix to combine.
3. Add beaten eggs, applesauce, milk, and vanilla extract.  Mix gently.
4. Add diced strawberries. Mix gently.
5. Use a large cookie scooper to fill muffin tins.
6. Gently press sliced strawberries on the top of each muffin.
7. Bake 20 minutes.
8. Let cool for at least 10 minutes on a wire rack before removing from the pan.
9. Store in an air-tight container.  I store these in the fridge after 2 days.  I also freeze extra muffins to enjoy later.