Having a balanced approach to clean eating that’s creative and allows flexibility is what I believe works in the long term. My favourite part about having this blog is being able to experiment with different flavours and ingredients and being able to share this journey with you.
I was honestly really surprised when I first took a bite out of these Strawberry Vanilla Muffins; they were spectacular and didn’t taste one bit like the typical dry “healthy” cakes out there . If you’ve baked with coconut flour before then you know it’s pretty difficult to work with because of the absorbency and flavour, but these are a game changer. They’re fluffy, moist and packed with wholesome ingredients that won’t weigh you down.
I used hazelnut milk in this recipe, but know that any plant-based milk will work. I’m also a huge fan of the Rude Health milks, so do check them out once you can; they’re delicious!
3/4 cup coconut flour
2 flax eggs (2 tbsp flax seed + 6 tbsp water)
1/2 cup hazelnut (or any plant-based) milk + 1 tsp apple cider vinegar
2 tsp bicarbonate soda
1/2 cup unsweetened apple sauce
1/4 cup almond butter
1 tsp vanilla extract
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/4 cup coconut palm sugar
1/2 tsp himalayan/sea salt
1/2 cup ground oats/oat flour
1/2 cup ground almonds/almond meal
1/3 cup shredded coconut
1 cup mixed strawberries, sliced and chopped
1/4 cup coconut flour
1 tbsp coconut palm sugar
Pinch of nutmeg
Pinch of sea salt
2 tbsp coconut oil, melted
2 tsp maple syrup
Pre-heat oven to 180C and line a muffin tray with paper muffin cups or lightly grease with coconut oil. Prepare flax eggs in a large bowl and let it rest for a 5 to 10 minutes until it turns jelly-like.
In a small bowl or cup, add almond milk and vinegar. After 3 minutes, add the bicarbonate soda and whisk.
Add in the almond butter, applesauce, melted coconut oil, maple syrup and coconut sugar to the flax egg in the big bowl, and whisk for 1 minute. Add almond milk mixture and whisk for another minute.
Then add in the salt, coconut flour, ground almond, shredded coconut and ground oats; whisk again until combined. The batter should be somewhere between thick but pourable. Lastly, toss in the strawberries to the mixture. Fold the mixture together.
Pour in the batter evenly (3/4 full) between the muffin cups.
In a separate bowl mix together all the crumble ingredients and sprinkle the muffin tops with mix.
Bake for 30-35 minutes until the edges are golden brown. Remove from the oven and let them cool for 20 minutes in the pan, then gently remove and let cool completely on a cooling rack for a further 5 minutes. Serve and enjoy!