I have no idea how this happened! I walked into the kitchen one morning (admittedly still a bit tired) with a clear idea of the Coffee and Chocolate cake that I wanted to make. And somehow I ended up making strawberry muffins! Not even close – but never mind. These are great! The Coffee and Chocolate cake will have to happen another day.
I think it was the combination of the Philadelphia cream cheese flirting with me from the fridge and the dried strawberry pieces that looked so inviting in the cupboard. Anyway – this is the recipe:
Turn the oven on to 180 C (350 F)
In a big bowl
- Mash one banana
- Add a good scoop of coconut oil or butter (3-4 tbsp.’s – or about 50 g)
- And 150 g (5.3 ounce) cream cheese
- Then add 4 eggs and whisk some more
There is a reason why the eggs are added in lastly. The cream cheese will mix easier with the banana and coconut oil / butter before the eggs are added.
Now – the dry ingredients:
- 150 ml (0.6 cup) shredded coconut (grind these first to make the texture finer)
- 100 ml almond flour – which is ground blanched almonds
- 2 tbsp.’s coconut flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla powder
And to this also add 100 ml (0.4 cup) dried strawberry pieces. A friend of mine found these in the organic section of our local supermarket and gave a pack to me and ever since I buy them and put in muesli or add to baked stuff.
Anyway – mix the dry ingredients (including the dried strawberry pieces) and then add the dry to the wet and stir until mixed.
Fill muffin forms three quarters up,
and this made 32 mini muffins – which might be around 10-12 normal sized ones. Bake for 18 minutes (small muffins) or 22 minutes (normal sized muffins)
I served them with whipped cream and a few extra pieces of the dried strawberries and they are just really cute that way!