Vegan Almond & Strawberry Muffins

I’ve been experimenting a bit over these months, trying different flours, sugars and I couldn’t be happier with the results! I love baking when I’m at home from work and I don’t have to make refined things, perfectly cut and decorated. The thing I like the most is the guilt-free feeling it gives me when I eat this stuff, I genuinely love almond and coconut flour, peanut butter has always been my grates obsessions so baking with it makes everything taste so good!


• 1 cup dairy free yoghurt (I used coconut)

• 1/2 cup peanut butter (any nut butter of your choice will do the trick)

• 2tbsp brown sugar

• 1/2 cup almond flour

• 3tbsp coconut flour

• 1/2 tsp cinnamon

• 1 tsp baking soda

• 1/2 cup strawberries

• vanilla extract

• Flaked almonds to decorate on top

Gather all the dry ingredients into a bowl, add the yoghurt and peanut butter and stir until nice and smooth, lastly add the chopped strawberries to the mix and pour into the muffin tins! Bake at 180C for 20mins , check with a skewer after, it might need a few more mins depending on your over as the strawberries keep the muffin very moist!


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