A moist, wholesome breakfast muffin studded with juicy strawberries and baked with the goodness of coconut sugar makes a great mid-morning pick-me-up snack.
1/2 cup almond meal
1 cup wholemeal spelt flour
1/2 cup desiccated coconut
1/2 cup coconut sugar
pinch of salt
2 teaspoons baking powder
125g butter, melted
zest of 1 lemon
3/4 cup milk
2 eggs, lightly beaten
125g fresh strawberries, hulled and chopped
chia seeds and cacao nibs to sprinkle
Preheat oven to 170C. Line 8 holes of a large muffin tray with paper cases.
Place almond meal, flour, coconut, coconut sugar, salt and baking powder in a large bowl. Stir to mix.
Make a well in the centre. Add the butter, lemon zest, egg and milk. Using a wooden spoon, mix in a clockwise direction gently until the batter is just combined and lumpy. Fold through the strawberries gently.
Fill each paper case two thirds full. Sprinkle the top with chia seeds and cacao nibs. Bake in the pre-heated oven for approximately 25-28 minutes until golden and cooked through the middle when tested with a skewer.
Serve warm with an extra sprinkling of coconut sugar.
You can substitute the spelt flour for regular wholemeal or plain flour.
You can use raw sugar instead of coconut sugar.