No messing about here, let's get baking...
Makes 12 Muffins - 190cals per Muffin and 5g of Protein
Ingredients
- 14g Flaxseeds
- 57g Warm Water
- 210g Greek Yogurt / Coconut Yogurt
- 96g Maple Syrup
- 65g Coconut Oil
- 1 Large Lemon
- 215g Self-Raising Flour / Oat Flour
- 50g Desiccated Coconut
- 1 tbsp Poppy Seeds
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- Lemon Curd for filling (Vegan)
Method
- Pre-heat your oven to 160C Fan and line a muffin tray with cases.
- In a small mixing bowl add your flaxseeds and water and whisk together. Leave to thicken for 5-10 minutes on one side.
- In a larger mixing bowl whisk together the yogurt, maple syrup, coconut oil, lemon juice and zest and put to one side.
- In a separate bowl combine the oat flour, baking powder, bicarbonate of soda, poppy seeds and desiccated coconut.
- Once the flaxseed mix has thickened, add to the yogurt mix and whisk together. Then add the flour mix and fold in until everything is combined.
- Spoon the mix into the cases and fill halfway, then dollop a tsp of lemon curd into the centre of the mix. Then seal this in with the remaining muffin mix. Do this equally amongst the 12 muffin cases and place in the oven to bake for 20-25 minutes or until golden.
- Once baked, remove from the oven and leave to cool on a cooling rack. Once cooled, remove from the muffin tray and enjoy.
- They can be stored in an airtight container for 4 days or frozen individually for around 2 months.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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