These muffins make a perfect snack, dessert or as part of breakfast. They satisfy the desire for something sweet whilst providing plenty of nourishment at the same time.
1 cup fresh or frozen strawberries
1 mashed banana, riper the better
½ cup extra virgin olive oil
¼ cup sugar
¼ cup honey
½ cup rolled oats
½ cup desiccated coconut
1 teaspoon vanilla bean extract
1 cup milk
1 ½ cups self raising flour (can use wholemeal and add 2 tablespoons extra milk)
Preheat the oven to 180 degrees Celsius.
Beat together the oil, eggs, sugar, honey and vanilla bean until smooth. Add the banana and beat again.
Add the oats and coconut, and mix until smooth
Add the flour and milk gradually to form a batter without over mixing.
Fold in the strawberries trying not to break them completely.
Grease and flour 12 muffin pans and fill each until ¾ full
Bake at 180 degrees Celsius for 20 minutes.
Serving with a dollop of vanilla or natural yoghurt when warm goes well.
Extra muffins can be frozen for another time.