You know the expression, eating with your eyes first. These tiny muffins are prettier and more irresistible than the regular ones. The strawberry and chocolate winning duo pairs very well, the fruity sweetness of strawberries with the intensity of chocolate.
Strawberries are small fruits, but each of them offers a great amount of benefits. Strawberries are considered an excellent source of vitamin C, although some will be lost during baking you will still be able to profit from it. Besides C they are also a good source of potassium and manganese.
They are packed with antioxidants and beneficial compounds that are concentrated in the strawberry flesh not just on the fruit skin. They are associated with heart health, reduced risk of cancer besides having antibacterial properties. They also may reduce the spikes of glucose and insulin after high carbs consumption, helping manage blood sugar levels.
In order to reap all benefits, choose small to medium berries that are plump, firm and deep red, strawberries don’t ripen further once picked.
Here is another delicious recipe with quinoa: Pear & Almond – Quinoa & Oats Baked Cups. In this post I talk about some of the quinoa benefits, it is worth checking it out.
Now here to the recipe;
Prep: 15 mins | Cook: 10 + 25 mins | Total: 50 mins
¼ cup of quinoa
½ cup of water
2 tbsp ground flaxseed
5 tbsp warm water
1 ⅓ cup oat flour
1 tsp baking powder
2 ripe bananas, mashed
1/3 cup brown sugar
2 tbsp coconut oil, melted
⅓ cup chocolate chips
1 tsp vanilla extract
1 tsp cinnamon
1 cup diced strawberries
Preheat the oven 350ºF (180ºC). Generously grease a 24-tin mini muffin tray.
Bring the ½ cup of water and the quinoa to a boil in a small saucepan, then reduce the heat and simmer for about 10 minutes.
While the quinoa is cooking, mix the flaxseed meal with the 5 tbsp of warm water to make a flax egg. Let it sit for 5 minutes.
When all the water has been absorbed by the quinoa. Turn off the heat and leave it covered for another 5 minutes. Fluff with a fork and let it cool. The quinoa can be cooked the day before and stored in the fridge in an airtight container.
In a medium bowl whisk together the oat flour, baking powder and the cooked quinoa.
In another bowl stir until well combined the mashed bananas, flax egg, vanilla, brown sugar and cinnamon.
Add the dry to the wet ingredients, plus the coconut oil and mix well. Fold the diced strawberries and the chocolate chips.
Evenly divide the batter amongst the prepared muffin tray. Bake for 25 minutes or until a toothpick inserted comes out without any batter.
Store in the fridge in an airtight container for up to 5 days. But usually it finishes before that : ) Enjoy!