250g strawberries (hulled and chopped into chunks)
100g soft brown sugar
100g white chocolate (Chopped into small chunks)
80ml coconut oil (melted in the microwave if necessary)
1/2 teaspoon vanilla paste
250ml zero fat Greek yoghurt
120g crushed weetabix
130g plain flour
1 teaspoon bicarbonate of soda
1 Large egg
flour (for dusting the chopped strawberries)
Preheat the oven to 180c
Dust the strawberries with a tablespoon or so of plain flour and put to one side
Beat the egg and the sugar together, then add in the oil, vanilla paste and yoghurt. Mix well
Mix the flour, weetabix and bicarbonate in a separate bowl, then fold into the egg and sugar mixture
Fold through the strawberries and chocolate
Line a muffin tin with cases and fill each case to level with the top.
Put the muffin tin in the oven and cook for 20 - 25 minutes
Once the muffins are cooked through (test with a fork), remove the tin and allow to cool for 10 minutes before putting the muffins onto a cooling rack
Once cool, freeze any you don't intend to eat within the next 48 hours.
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