Strawberries are one of my favourite berries and whether on my shopping list or not, I can't walk past them without adding them to my basket. Full of powerful antioxidants, fibre, and vitamin C, this juicy super-food is a welcome addition to my fridge at any time.
Enjoy the strawberry love in these light and moist muffins. Free from gluten, grains and refined sugar, they are berry delicious.
Preheat your oven to 180C
Line your muffin tin with paper cups or grease with olive oil.
In a small food processor, blitz 6 strawberries until runny.
Dice 3 strawberries.
Slice your remaining strawberry to add to the top of each muffin.
In a bowl mix together the almond flour, bicarbonate of soda and coconut sugar.
In a second bowl mix together the egg, olive oil, honey, vanilla, almond milk and runny strawberry mixture.
Add the egg mixture to the flour and whisk well.
Add the diced strawberries and mix them in.
Spoon your batter into your prepared tray and add a strawberry slice on top of each muffin.
Pop the muffin tray into your hot oven and bake for 25 to 30 minutes or until firm and golden brown.
Allow to cool completely and store in an airtight container in your fridge for up to 3 days