Getting two punnets of strawberries for the bargain price of $5, I thought it was would be a nice weekend surprise to make strawberry muffins for breakfast. I love the smell of sweet strawberries and it was a treat to have these straight out of the oven. The texture and taste of these moist muffins is worth every minute when I can enjoy a cup of coffee momentarily whilst my family demolishes them.
2 1/2 cups of almond meal
1/2 tsp of baking soda
1/2 cup of maple syrup
1/4 cup of melted coconut oil
Juice and zest from 1/2 lemon
1 tsp of vanilla
1 cup of diced strawberries and a little extra to place on top
- Preheat oven to 170 degrees
- Mix dry ingredients together and then add wet ingredients. Mix well until everything is completely blended together.
- Place baking cups into muffin tray. Scoop enough muffin batter to fill each muffin tin about 3/4 of the way full. Add a few more diced strawberries on top if you wish.
- Bake for 20-22 minutes