Strawberry Coconut Breakfast Muffins

Try these muffins to go they are super healthy, delicious and the kids will love them!

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Since having the baby some mornings I am unable to make our older daughter breakfast and instead of giving her crappy cereal filled with sugar I usually try to make oat banana pancakes which she loves!

But since its the holidays, we have a little more time on our hands. I’m up and showered when baby is and he’s straight into the wrap while I make breakfast and write this newsletter.

Now that’s multitasking!

STRAWBERRY COCONUTTY BREAKFAST MUFFINS

• 80g plain flour

• 1/2 tsp baking powder

• 1/2 tsp bicarbonate of soda

• pinch of salt

• 40g coconut sugar

• 50g rolled oats

• 15g desiccated coconut

• 1 medium egg, beaten

• 75ml milk

• 1 tbsp coconut oil, melted

• 5 strawberries, hulled and diced

  

• Firstly preheat the oven to fan 180°C, gas mark 6. Place about 5-6 silicone miffin cases in a baking tray.

• In a bowl, mix together all the dry ingredients that’s the flour, baking powder, bicarbonate of soda, salt, sugar, oats and desiccated coconut.

• In a seperate bowl, whisk the egg, milk, oil then pour this mixture into the dry ingredients, mix well. Get a little person to help here! Add the diced strawberries and mix again, slice one strawberry up to place on each muffin. Gently push in slightly.

• Spoon the mixture into the cases, 18-20 minutes, until risen and golden. Remove from the tin and serve with chocolate spread, honey or maple syrup.

• These can be kept in an airtight container in the fridge and eaten over a day or two. Or place in them in a freezer bag and eat within a month.

  

  If you like this post please leave a comment for me and share with others to try!