Soft Oat Strawberry Muffins

Made with juicy strawberries, oats and a boost of Raww & Bloom Strawberry Swirl, they are naturally sweet, fluffy and perfect for breakfast, lunchboxes or an afternoon snack.

Soft Oat Strawberry Muffins Instructions
Makes 10-12 muffins

Ingredients:

Wet

• 2 eggs
• 1 cup Greek yoghurt (240g)
• ⅓ cup maple syrup or honey (80g)
• ½ cup unsweetened apple sauce (120g)
• 2 tbsp melted coconut oil (30g)
• 2 tsp vanilla extract

Dry

• 1¼ cups self-raising flour (190g)
• ¼ cup quick oats or rolled oats (45g)
• 1 tbsp Raww & Bloom Strawberry Swirl
  powder (5g)

Fold in

• 1 ½ cups diced strawberries (fresh or frozen)
  (225g)|

Instructions

1. Preheat oven to 180°c and grease a non-stick
   or silicone muffin tray.
2. Whisk eggs, yoghurt, maple syrup, apple
   sauce, oil and vanilla until smooth.
3. Stir in flour, oats and strawberry powder until
   just combined. Gently fold through
   strawberries.
4. Divide batter evenly between muffin cups.
   Bake for 20 - 25 minutes, until lightly golden
   and cooked through.
5. Cool briefly before removing from the tray,
   enjoy!