recipe by our favourite @wholesomepatisserie
1/2 cup gluten free self-raising flour
3 tbsp coconut sugar
4 tbsp rolled oats
1 tbsp Fair Foods Hemp Seeds
40g coconut oil, melted
1 3/4 cups gluten free all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp Himalayan pink salt
1/2 cup coconut oil, soft at room temperature, not melted
3/4 cup coconut sugar
2 large eggs, room temperature
1/2 cup plain natural yoghurt or applesauce/puree
1 tsp vanilla extract
1/2 cup almond milk or any thin milk of choice
3/4 cup fresh strawberries, trimmed and roughly chopped
extra hemp seeds, for sprinkling after baking
in a small mixing bowl, combine flour, sugar, oats, hemp seeds and melted coconut oil. Mix until it turns into large chunks, set aside.
preheat oven to 180ºC (356ºF). line a 12-hole regular sized muffin pan with regular sized muffin liners. set aside.
in a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt, mix well. set aside.
in a large mixing bowl, add coconut oil. using a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the coconut oil until just soft. add coconut sugar and beat on high for 1 minute.
add eggs, yoghurt (or applesauce) and vanilla. beat on medium speed for 1 minute or until light and fluffy, scraping down the sides when needed whilst beating.
add dry flour mixture into creamed mixture. beat slowly until just combined.
pour in milk, mix until well combined and mixture forms a soft muffin batter.
fold through chopped strawberries.
spoon batter evenly amongst liners, filling each one to the top. sprinkle a generous amount of the prepared crumble onto each muffin top.
bake for 18-25 minutes or until a skewer inserted into the middle comes out clean.
cool in pan for 5 minutes.
remove and transfer to a wire rack to cool completely. sprinkle extra hemp seeds over the muffins.
store in an airtight container, in the pantry, for 4-5 days.