In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Sugarless Strawberry Muffins
Hello everyone,
It is home baking week and sharing a fabulous recipe very suitable for children and for those of you wishing to omit sugar in the diet. The recipe is for Sugarless Strawberry Muffins, all-natural ingredients and sweetened by banana and fresh strawberries. Can be made with dairy free alternatives such as coconut oil, vegan butter and plant based yoghurt if you prefer.
Enjoy!
Makes 12 muffins | Preparation time: 15 minutes | Cooking time: 25-30 minutes | Oven temp : 180ºC
INGREDIENTS
- 175g self raising flour – sifted
- 2 eggs – beaten
- 100g Greek yoghurt
- 115g unsalted butter – melted
- 2 large RIPE bananas – well mashed
- 100g fresh strawberries – hulled, quartered
INSTRUCTIONS
1. Prepare baking tin
Line a 12-hole muffin tin with paper cases.
2. Make muffin batter
Using a large jug, whisk together the eggs, yogurt and melted butter.
In a separate large mixing bowl add bananas and mash well.
Using the same bowl, sift the self raising flour on top and then gradually mix the wet ingredients into the dry/banana mixture and beat until you have a smooth batter.
Now gently fold in the quartered strawberry pieces. Be careful not to over mix.
3. Assemble
Fill the prepared cases with the muffin batter.
4. Bake
Place in a hot oven and cook 25-30 minutes until golden brown and a skewer when inserted into the middle comes out clean. Leave to rest and cool in the tin.
5. Serve!
Delicious when eaten slightly warm but equally as good cold.
JULES TIPS:
Make sure to use very ripe bananas, as they create the sweetness required.
