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Strawberry smoothie breakfast muffins
Strawberry smoothie breakfast muffins, amazing school holiday baking with strawberries at their finest. Easy, kidfriendly, freezer friendly and extra healthy.
5
from
24
votes
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Course:
Freezer Friendly
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
large and 12 mini
Calories:
156
kcal
Author:
Kylie
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Ingredients
▢
1
cup
milk
either cow's or almond or rice milk
▢
½
punnet of strawberries
blitzed
▢
½
punnet of strawberries
sliced
▢
1
cup
self raising flour
▢
½
cup
wholemeal self raising flour
▢
½
cup
LSA
linseed, sunflower seed and almond meal
▢
½
cup
shredded coconut
▢
⅓
cup
coconut sugar
▢
1
egg
▢
⅓
cup
coconut oil
Instructions
Preheat your oven to 180 degrees.
Melt the coconut oil and add to the blitzed strawberries, almond milk and egg. Whisk to combine
Add the dry ingredients to a large bowl and stir through the wet ingredients mixing to combine well.
⅔ fill 12 mini muffin molds and 6 normal muffin moulds (i used silicone but you can also line metal ones).
Top each muffin with a strawberry slice.
Bake at 180 for 20 minutes.
Cool on a wire rack
Nutritional Information
Serving:
1
mini muffin
|
Calories:
156
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
9
mg
|
Sodium:
428
mg
|
Fiber:
2
g
|
Sugar:
4
g
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