Gluten free strawberry and vanilla muffins

Ingredients

Makes 12

Compote:

10 strawberries diced

1 tbsp maple syrup

2 tbsp water

Muffins:

2 cups almond meal

½ cup coconut flour

2 tsp baking powder

2 eggs

½ cup coconut oil

1 tbsp vanilla extract

Method

For the compote, add all the ingredients to a small saucepan and let simmer for approx. 10 minutes or until to strawberries soften and the texture becomes like a runny jam. Set aside to cool.

Preheat oven to 160 degrees Celsius and line a 12-cup muffin tray with papers.

Combine the dry ingredients in a large bowl.

Combine the wet ingredients in a separate bowl and mix well.

Once cooled, add the strawberry compote to the wet ingredients bowl, mix well.

Add the wet ingredients to the bowl of dry ingredients and gently fold the mixture together.

Spoon the mixture into the muffin cups, filling them up just over halfway.

Place in the oven and bake for 20-25 minutes, once golden brown on top and a toothpick comes out slightly clean, they should be done – the muffins are quite dense due to the nut and coconut flour used hence the toothpick might not be completely clean

Let cool and enjoy.