Strawberry Muffins

Ingredients

• 100 gstrawberries
• 3 teaspoonschia seeds
• 2eggs
• about 184 g (2 cups)oat flour (blended rolled oats)
• 60 ml (¼ cup)coconut oil
• 45 ml (3 tablespoons)rice malt syrup or honey
• 1 ripebanana
• 2 teaspoonsbaking powder
• 60 ml (¼ cup)almond milk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the strawberries

   Cut the strawberries into small cubes, setting aside 8 slices to garnish the muffins.

3. 3

   Blend the batter

   Add all the ingredients except the strawberries to a blender or food processor and blend. Stir in the chopped strawberries with a spoon.

4. 4

   Fill the muffin tin

   Divide the batter between muffin cups in a muffin tin. If you are not using muffin cups, lightly grease the tin.

5. 5

   Add the garnish

   Place the reserved strawberry slices on top of the muffins and press them gently into the batter.

6. 6

   Bake and cool

   Bake for 30 minutes. Test a muffin with a toothpick; it should come out clean. Cool the muffins on a rack for 10 minutes before serving.

What are strawberry muffins?

Muffins are individual quick breads, often baked with fruit and leavened with baking powder rather than yeast. This American-style version uses oat flour and banana in the batter, with strawberries providing fresh, juicy pockets.

Blending the base makes preparation straightforward, while folding in the fruit afterwards helps keep the strawberry pieces distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 2g protein, 11g carbs, 8g fat.

The oat flour and banana provide most of the carbohydrates, while the coconut oil contributes much of the fat. Eggs supply some protein, though the recipe's listed protein per serving is modest; serve a muffin with yoghurt or another protein-rich accompaniment to balance the plate.

Choosing the ingredients

Oat flour: blended rolled oats give the muffins their grain-based structure. If making it yourself, blend the oats finely for a more even batter.

Strawberries: choose ripe but firm berries so they hold their shape when diced. The reserved slices make a simple topping.

Blending and folding

Smooth base: blend everything except the strawberries until combined. Scrape down the blender if dry ingredients cling to the sides.

Gentle fold: add the chopped berries with a spoon after blending. This keeps them from being broken up too much by the blades.

Getting the texture right

Even filling: distribute the batter across the muffin cups so the muffins bake at a similar rate. Press the strawberry garnish in lightly rather than burying it.

Doneness: check at the stated 30-minute mark with a toothpick. A clean pick indicates the centres are baked through.

Timing and cooling

The oven is set to 200°C, and the recipe gives a 30-minute baking time. Oven performance can vary, so use the toothpick test as well as the clock.

Rest the muffins on a cooling rack for 10 minutes before eating. This gives them time to settle after baking.

What to serve with them

Serve a muffin on its own for a simple snack, or pair it with yoghurt and extra fruit for a more substantial breakfast.

If serving several people, add a bowl of berries or sliced banana to the table so everyone can choose an accompaniment.

Recipe notes & tips

• Blend the rolled oats thoroughly if making oat flour at home.
• Use muffin cups or lightly grease the tin so the muffins are easier to release.
• Fold the strawberries in after blending to keep the batter from turning overly pink.
• Press the reserved slices gently into the batter so they stay visible on top.
• Use a toothpick in the centre of a muffin to check that it is baked through.
• Let the muffins cool on a rack for the full 10 minutes before serving.

Variations

• Add lemon zest: stir a little zest into the batter for a bright citrus note.
• Use blueberries: replace some or all of the strawberries with blueberries.
• Try cinnamon: add a pinch to the blended batter for a warm flavour.
• Choose honey: use honey instead of rice malt syrup for a different sweetener.
• Add chopped nuts: fold a small handful into the batter for crunch.

Common mistakes to avoid

• Blending the berries: add them only after blending so the batter keeps pieces of fruit.
• Skipping the tin preparation: use muffin cups or lightly grease the tin to help prevent sticking.
• Overfilling the cups: divide the batter evenly so the muffins have room to rise.
• Relying only on the timer: check with a toothpick at 30 minutes, as oven results can vary.
• Removing them straight away: leave the muffins on a cooling rack for 10 minutes before serving.

How to store

Once cool, store the muffins in an airtight container in the fridge and eat within 3 days. Reheat briefly in the microwave or warm in a low oven until heated through.

Frequently asked questions