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Strawberry Muffins

Serves: 10 Prep: 10 mins Cook: 20-25 mins


Ingredients


  • 1 cup oat flour

  • 1 cup plain self raising flour

  • ¼ cup vanilla protein powder (I used Tropeaka)

  • 1/4 cup ground flax meal

  • 1/3 cup coconut sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 mashed medium banana

  • 4 tablespoons coconut oil, melted

  • 1 cup almond milk

  • 1 teaspoon vanilla extract

  • 1 1/2 cup frozen berries chopped into pieces (I used strawberries)


Method


  1. Preheat oven to 190 C. Prepare a muffin tray with patty pans.

  2. Create oat flour by blending oats, then mix all dry ingredients together in a bowl.

  3. Mash banana in a separate bowl, then add the wet ingredients (leave out strawberries).

  4. Add the wet ingredients to the dry and stir together.

  5. If you have frozen strawberries, place them in a bowl and microwave for 30 seconds to soften slightly. On a chopping board roughly chop them, then stir through the mixture.

  6. Spoon the mixture into the patty pans and pop in the oven for 20-25 minutes or until golden and a knife comes out mostly clean.

  7. Eat warm or allow to cool for an hour, then store in an air tight container in the fridge for up to 4 days and/ or freeze.




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