Strawberry Bakewell Muffins

Servings: Makes: 12

Nutritional Information:

Per muffin (73g)

Calories 128, Fat 6.1g, Saturates 0.5g, Sugars 7.2g, Salt 0.37g




Preheat the oven to 180°C/350°F/Gas 4. Grease your muffin pan using a spray oil or parchment liners.


In a large bowl, mash the bananas, then add in the sugar, almond extract and milk. Mix well.


Add the baking powder, bicarbonate of soda, both flours and flax mix to the bowl and stir to combine. Then fold in the diced strawberries.


Scoop a dessert-spoonful of mixture into each muffin tin. Bake for 25-30 minutes. If lightly golden on top and springy to the touch, remove the muffins from the oven. If they require a little longer, bake for a further 5-10 minutes. Allow to cool before serving.


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