Easy Strawberry Muffins

Easy Strawberry Muffins

Quick, easy and delicious … these have a lovely crispy exterior and will leave you wanting more. They have a wonderful frangipane-bakewell flavour to them, too.
Makes 6-8 muffins
Total Time
30 Minutes
2 tbsp of ground flax seed
80g of gluten-free flour or buckwheat flour
100g of gluten-free oats
140g of ground almonds
1 tsp of baking powder
1 tsp of bicarbonate of soda
150ml of sunflower oil
150ml of maple syrup
2 tsp of vanilla extract
125g of strawberries (if using frozen, make sure they are thawed)
12g of flaked almonds
Step 1

Preheat oven to 180°C fan/200°C.

Step 2

To make your flax eggs, put the ground flax seed into a bowl, mix with 6 tbsp of water, and leave to sit while you prepare the rest of the ingredients.

Step 3

In a large bowl, mix together the dry ingredients: the flour, oats, ground almonds, baking powder and bicarbonate of soda.

Step 4

Add the sunflower oil to the dry ingredients, along with the maple syrup, vanilla extract and flax eggs, and stir thoroughly until everything is well mixed.

Step 5

Quarter the strawberries, removing the green tops. Stir three-quarters of the flaked almonds and three-quarters of the strawberries into the batter, keeping the rest to decorate the tops of the muffins later on.

Step 6

Put eight paper muffin cases into the holes of a muffin tray, and divide the batter equally between them. Decorate the tops of the muffins with the remaining flaked almonds and strawberries, and bake in the preheated oven for about 20 minutes, until they start to turn golden brown on top.

Step 7

Once cooked, remove from the oven and leave to cool. Serve with some fresh fruit or homemade coconut yoghurt.

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