Recipe: Healthier coconut and strawberry muffins

4.3-5 9

How to Make:

Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases. Sift flours into a large bowl and make a well in the centre. Whisk the buttermilk, oil, egg, apple puree and vanilla in a large jug.
Add the buttermilk mixture to the flour mixture and stir until just combined. Gently fold in half the strawberry. Divide the mixture among the prepared pans. Sprinkle with remaining strawberry and coconut.
Bake for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.

Time for preparing:

25 min.

Servings:

35g (1/4 cup) coconut flour
190g (1 1/4 cups) self-raising flour
185ml (3/4 cup) buttermilk
60ml (1/4 cup) liquid coconut oil
3 eggs, lightly whisked
120g tub apple puree
1 teaspoon vanilla extract
250g strawberries, washed, hulled, quartered (or chopped if using large strawberries)
10g (1/4 cup) flaked coconut