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    Choc-strawberry muffins

    Choc Strawberry Muffins: Gluten, Sugar, Butter Free

    These choc-strawberry muffins contain it all. A good source of protein from whey protein powder, banana and strawberries plus good sources of fat from flaxseeds and coconut. Quick to make, contain no sugar, gluten or butter.

    90g of chocolate whey protein powder
    2 small bananas or 1 large banana
    1 egg
    1 cup of desiccated coconut flour blended into fine flour
    2 tbs of flaxseed meal
    3 strawberries
    1 small can of coconut milk
    1 tsp of vanilla essence
    1-2 stevia tabs
    2 tsp of baking soda

    Pre-heat oven to 180dg
    Mash banana in a bowl
    Whisk egg in a separate bowl then combine both
    Chop 2 strawberries and add to bowl
    Add all dry ingredients and stir well
    Add extra chopped strawberries if required
    If mixture is dry, add either more egg or more banana
    Spoon out mixture into patty pans (2 tbs per patty pan) and place in the oven for 15 minutes

    Method for strawberry frosting:
    Chop 1 strawberry then blend in a blender
    Add 3 heaped tbs of the hardened coconut milk and add to the blender
    Add 1 tbs of stevia to blender
    Add 1 tsp of vanilla essence
    Blend well
    Spoon out mixture into a bowl and place in freezer

    After 15 minutes in the oven, check muffins with a fork. If fork comes out clean, muffins can be removed
    If fork comes out wet, allow to cook for a further 5 minutes
    Once removed, allow to cool on a wire rack
    Remove frosting from freezer after about 10 minutes and place in fridge
    Add frosting to muffins before consumption