It’s no secret I’m a lazy baker. I prefer to cook savoury meals that I can kind of just throw together and add whatever I have to make it work. I don’t like having to be methodical and measure perfectly which you need to do when it comes to baking, unless you’re keen for a baking fail – been there, done that… more times than I care to admit.
I baked these muffins on the weekend cause I ‘need’ something yummy to take to work each day for that mid-morning snack (rice crackers just aren’t cutting it at the moment). I wanted to make them healthy so that H could eat them, but still have enough flavour and ‘non-hippy-ness’ that B would eat them too. Enter the below winning recipe – hooray!
The name is a bit of a lie… there’s no cream in them but ‘strawberries and yogurt muffins’ didn’t quite have the same ring to it. These can be adapted to suit all tastes – change up the fruit if strawberries aren’t your thing. Add in chocolate if you want them to be even more awesome. Make them into baby sized muffins for the little people in your life. They freeze beautifully too so make in bulk and enjoy!
Healthy strawberries and cream muffins
Makes 12 muffins or 24 mini muffins
What you’ll need…
2 x eggs (can substitute for chia gel if you need these to be egg-free)
3 x bananas
½ cup x natural greek yogurt
1 tsp x pure vanilla
2 tsp x cinnamon
1 cup x desiccated coconut
1/3 cup x coconut flour (can substitute for wholemeal plain flour)
1 cup x wholemeal spelt flour (can substitute for regular plain flour)
2 tbsp x psyllium husks (or LSA mix – both are optional, just leave out if you don’t have it)
1 tbsp x chia seeds (optional, leave out if you don’t have them)
1 tsp x bicarb soda
1 tsp x baking powder
1 cup x strawberries, quartered (substitute with your favourite berries – frozen is fine or a mixture of fruit and chocolate chips)
How it’s done…
Preheat oven to 180o. Line a 12 hole muffin tin with muffin cases (no need to use muffin cases if you’re using silicon moulds).
Combine all ingredients (except the strawberries) in a food processor (or you can mix by hand) and mix until just combined (TMX speed 3.5, 30 sec). Fold through the strawberries (TMX reverse, speed 3, 20sec).
Pour into muffin moulds and bake for 35mins or until a skewer comes out clean (for the mini muffins, bake for around 20 minutes).
YUM! These muffins store best in the fridge – just warm in the microwave for a few seconds and enjoy.
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Love Dan xx