High-Protein Strawberry Muffins

1 1/2 cups oat flour
3 scoops strawberry whey (or vanilla)--Jay Robb
1/4 cup + 2 tbsp liquid egg whites
2/3 cup unsweetened applesauce
3/4 cup freeze-dried strawberries (to prevent mushiness)
2 tbsp flax seed meal
1 tsp baking soda
1/2 tsp baking powder
12 packets or 1/2 cup stevia/truvia
pinch salt

Preheat the oven to 350 degrees F. In a large bowl, mix together all the dry ingredients. Add in all the wet ingredients (except berries) and mix well. Lastly, fold in the berries. Mist a muffin pan with oil, and fill each 3/4 full with the batter. Bake for 12-13 minutes or until just firm on top and a toothpick comes clean. Careful not to overbake, or they will be dry.
Store in an airtight container in the fridge. To make them taste fresh out of the oven again, microwave each muffin for 15-20 seconds.

Serving Size: makes 11 muffins