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Fancying something different to chocolate eggs this Easter? Give this recipe a try! These easter muffins are super simple to make and they taste delicious!
Recipe makes 12 muffins
300g Ground Almonds
300ml Full Fat Coconut Milk
2 Organic Free Range Eggs
1 Pinch Sea Salt
1/2 tsp Baking Soda
1 Vanilla Pod, scraped
3tbsp Chia Seeds
1 Vanilla pod, scraped
Preheat oven to 180c.
Mix the almonds, salt and baking soda in a bowl. Then mix the coconut milk, eggs, honey and vanilla pod into a separate bowl.
Combine the two bowls and mix together well.
Pour the mixture into the muffin holders making sure not to over fill as the mixture will rise when cooking.
Bake for 20 mins.
While the muffins bake, blend the strawberries, honey and vanilla pod in a food processor and puree until smooth.
Pour into a bowl and add in the chia seeds. Let the mixture sit for 15 mins stirring every 5 mins until it thickens into a jam consistency.
Let the muffins cool on a wire rack once baked and then top them with the strawberry jam to serve.