Chef: A Better Choice
Servings: 10-12 people
2 cups wholemeal flour
1/2 cup whole oats
1 punnet of fresh strawberries, or 1 ½ cups frozen strawberries
2 large eggs
½ cup Greek yoghurt (unsweetened)
½ cup maple syrup
1/3 cup coconut oil
½ teaspoon cinnamon
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 180C and spray muffin tray with oil, or alternatively line with paper cups.
In a suitable bowl, combine your dry ingredients (sifted flour, baking powder, cinnamon, baking soda and baking powder).
In a new bowl, mix together all wet ingredients (oil, eggs, maple syrup and yoghurt)
Pour wet mixture into dry mixture and combine until all flour lumps have dissolved.
Gently fold in cut strawberries, or alternatively frozen strawberries.
Pour muffin mixture into muffin tray until there are 10-12 evenly sized muffins.
Bake for approximately 20 minutes depending on the heat settings of your oven.
Remove from oven and cool.
Sprinkle oats on muffins before serving.