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!