45 MINS | MAKES 6 MUFFINS
Summer strawberry breakfast muffins
Summer strawberry breakfast muffins to grab and go, spiced with a touch of cardamom. If you loved ‘baked oats’ you’ll love these. When strawberries are out of season (sad times) then swap for your favourite berries. The recipe below makes 6 muffins but I often double the recipe on busy weeks when I want to have treats ready to go.
METHOD
Preheat the oven to 170C. Line your muffin tin with muffin cases or grease generously with a little extra butter or coconut oil.
Apart from the sliced strawberries, add all the ingredients to a mixing bowl and stir well until mixed. Use two spoons to transfer the batter into the muffin holes then top with the sliced strawberries pressing them only very slightly into batter. Optional to sprinkle extra coconut sugar on top if you fancy. Bake for 35-40 minutes until the tops are golden and until the middle is no longer goey to touch.
Cool in tin for 10 mins then cool completely on a rack. Store in an airtight container somewhere cool (out the sun) for up to 3 days or freeze and defrost then bake until hot through.
INGREDIENTS
300g strawberries, ⅔ sliced and ⅓ chopped
100g rolled oats
125g greek style full fat yoghurt
1 medium egg
15g melted butter or coconut oil, cooled a little
30g coconut sugar (plus a little more to sprinkle on top) or 2tbsp maple syrup
20g pumpkin seeds
3/4 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
3 cardamom pods, ground in a pestle and mortar
The teeniest tiniest sprinkle of salt, approx 1/16th tsp (you don’t want these to taste at all salty, just to bring out flavour and sweetness so be very sparing!)
