8 June 2016 in Candy, Diet by Ann, Nutrition

Strawberry oatmeal muffins

We’re still wallowing in strawberries :). We use them for face masks and delicious dishes. We try to enjoy them as much as possible, because they’re worth it – klik!

Ingredients (yields 6-8 muffins):

200 g gluten-free oatmeal or oat flour
10 medium-sized strawberries
50 g xylitol / coconut sugar / erythritol (as always I provide you with the healthiest options ;))
100 ml coconut milk or other plant milk
1 egg (or egg substitute – 1 tablespoon of linseed or chia seeds, soaked in 4 tablespoons of hot water)
50 g coconut oil (or clarified butter)
1 tablespoon inulin (a natural prebiotic) – it’s optional, but also very healthy
1 teaspoon gluten-free baking powder
cinnamon
vanilla

Today it’s time for a June afternoon snack: muffins.

Before I get to the recipe part, I’d like to say a word or two about inulin. Why have I added it? Because it is a natural prebiotic which stimulates the growth of beneficial intestinal bacteria, such as Bifidobacterium or Lactobacillus. It is worth adding a bit of “health” sometimes, even to muffins :))

Preparation:

I mixed the Oatmeal in the food processor to create flour (you can of course use a ready-made one). Next, I added the remaining ingredients to the flour (except for strawberries) and mixed it thoroughly. Then, I added 5 strawberries and blended all the ingredients together to create dough.

Afterwards, I poured the dough into the molds which I’d slightly greased earlier on. I cut the rest of the strawberries up and placed them on top of each muffin. I baked it for about 45 minutes at 180°C.