Strawberry and honey muffins
These easy strawberry and honey muffins are naturally sweet, soft, and perfect for school lunches, snacks, or a healthy family treat.
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Servings: 11 /12 big muffins or 24 small ones
Calories: 155kcal
Ingredients
- 1 egg
- ⅓ cup honey
- ½ cup soy milk
- ¼ cup rice bran oil or light/flavourless olive oil
- 1 ½ cups wholemeal self-raising flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon cinnamon
- 1 x 250g punnet of strawberries tops removed and diced
- fine desiccated coconut for sprinkling
Instructions
- Preheat the oven to 170C fan-forced.
- Lay out the muffin liners in the tin or on a tray.
- In a food processor or blender, blend the egg, honey and milk together until it is smooth. Keep the motor running and gradually add the oil, blending until the mixture is smooth and creamy.
- In a big bowl, stir the flour, bicarb and cinnamon together then add the strawberries and stir through the wet ingredients. Stir it all gently with a wooden spoon until everything is just combined.
- Divide the mixture between the muffin tins. It doesn't rise too much so fill them about ¾ full.
- Sprinkle the tops with the coconut and bake the muffins for 15 to 25 minutes or until they are golden on top. The time will vary depending on the size of muffin you are making.
- Cool the muffins on a wire rack.
- Muffins can be frozen for up to 3 months.
Nutrition
Calories: 155kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 67IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
