Strawberry and Cashew Cream Stuffed Breakfast Muffins

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Contributed by: Krystle Manning

Serves: 12

Time: Soak: 8 hours. Prep: 15 min. Bake: 25 min.

Who doesn’t love a little baked morsel of goodness for breakfast? A couple of these delectable muffins are perfect to grab as you’re running out the door for a wholesome and delicious breakfast on the go. The muffin batter is filled with oats, nuts and eggs – all your typical breakfast ingredients, just in a new and wonderful form. Enjoy cake for breakfast without the guilt!

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Who doesn’t love a little baked morsel of goodness for breakfast? A couple of these delectable muffins are perfect to grab as you’re running out the door for a wholesome and delicious breakfast on the go. The muffin batter is filled with oats, nuts and eggs – all your typical breakfast ingredients, just in a new and wonderful form. Enjoy cake for breakfast without the guilt!

More Information >>

PRODUCT INFORMATION

Ingredients

Raw Strawberry Chia Jam:

1 punnet (approximately 12) strawberries, washed, hulled, quartered
¼ cup water
¼ cup chia seeds
2 tbsps raw honey

Cashew Cream:

120g organic cashews, soaked in water overnight
3 tbsp organic coconut cream
1 tbsp organic raw honey
1 tsp vanilla essence

Oat and Almond Muffins:

¾ cup organic coconut cream
3 free range eggs
½ cup organic coconut oil, melted
¼ cup (heaped) organic raw honey
1 cup oat flour (create by blending rolled oats in a coffee grinder or blender)
1 cup almond meal
Zest and juice of 1 lemon
1 tsp bi-carbonate soda
1 tbsp organic apple cider vinegar

method

Strawberry Chia Jam

  1. place all ingredients into a blender and then pour into a clean, sterilised jar and set aside in the fridge to thicken.

Cashew Cream

  1. Rinse and drain the cashews and then place into a blender or coffee grinder and blend well until very smooth and creamy, cover and set aside.

Oat and Almond Muffins

  1. Preheat the oven to 160 degrees celcius and line a muffins tray with patty tins or press in squares of baking paper.
  2. Place the coconut cream, eggs and coconut oil into a food processor/blender and blend to a smooth batter.
  3. Add the honey, oat flour, almond meal, lemon zest and juice, bicarbonate soda and vinegar. Blend again until well combined.
  4. Half fill each muffin hole with the cake batter. Then grab the jam and cashew cream and add a dollop of each into the middle of each muffin. Lastly, pour more batter into each muffin hole to cover the jam and cream.
  5. Slice the spare strawberries in half and top each muffin with a strawberry half (cut side facing up) and a sprinkling of rolled oats.
  6. Place into the oven to bake for 20-25 minutes or until the muffins are turning slightly golden and spring back when touched.
  7. Remove from the oven and allow to cool slightly before enjoying.
Dairy Free
Dairy Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free
Organic
Organic

Recipe Questions

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