strawberry vanilla muffins
140g raw coconut oil, melted
100g-160g rice malt syrup/maple syrup/coconut sugar/ or raw organic sugar
200ml plant based milk
150ml plantbased milk
2 tsp vanilla extract
2 chai seed egg vegan replacement/or 2 eggs
200g almond meal
60g pumpkin seed/ sunflower seed/ golden flaxseed, ground
90g potato starch
2tsp baking powder (1/2tsp bicarbonate of soda 1 1/2tsp cream of tartar)
1 pinch of pink himalayan salt
400g fresh strawberries, sliced
Preheat oven to 150C/302F. Prepare a muffin tray by lining with non-bleached muffin cases.
In a large bowl add the almond meal, ground seed, potato starch, baking powder and salt. Using a fork mix well together. Add the remaining ingredients and mix until combined. Divide amongst the muffin cases. Place strawberries on top of each muffin.Bake for 35-40 minutes or until cooked through. Enjoy!