Sweet Strawberry and Coconut Muffins

I was convinced that strawberries were out of season (just by looking at their prices), but last week two of the main grocery stores had them out on sale. They might not be of the best quality to keep in the fridge for fresh consumption, but they’re perfect for baking. Last Sunday, after our morning yoga session I baked these muffins to have them as a little weekend treat.

3/4 punnet strawberries, hulled and quartered
1/2 cup quinoa flakes
1 1/2 cups almond meal
1/4 cup desiccated coconut
1/2 tsp chia seeds
1 tsp baking powder
1 tsp salt
2 eggs
3 1/2 tbs maple syrup
2 tbs olive oil
1/2 tsp vanilla extract

Preheat oven to 180C. Line a tray with baking paper and spread the strawberries evenly on top. Bake in the oven for 10 minutes or until soft. Allow to cool. In a bowl, combine the quinoa flakes, almond meal, coconut, chia seeds, baking powder and salt. In a separate bowl combine the eggs, maple syrup, oil, and vanilla extract. Fold the dry ingredients into the egg mixture, then carefully fold through the strawberries. Line muffin tray with 6 muffin cups. Spoon mixture into the cups. Bake the muffins for 15-20 minutes or until a skewer comes out clean. Take the muffin out of the oven, allow to cool and serve.

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