Easy Strawberry Muffins

Preheat oven to 180°C fan/200°C.

To make your flax eggs, put the ground flax seed into a bowl, mix with 6 tbsp of water, and leave to sit while you prepare the rest of the ingredients.

In a large bowl, mix together the dry ingredients: the flour, oats, ground almonds, baking powder and bicarbonate of soda.

Add the sunflower oil to the dry ingredients, along with the maple syrup, vanilla extract and flax eggs, and stir thoroughly until everything is well mixed.

Quarter the strawberries, removing the green tops. Stir three-quarters of the flaked almonds and three-quarters of the strawberries into the batter, keeping the rest to decorate the tops of the muffins later on.

Put eight paper muffin cases into the holes of a muffin tray, and divide the batter equally between them. Decorate the tops of the muffins with the remaining flaked almonds and strawberries, and bake in the preheated oven for about 20 minutes, until they start to turn golden brown on top.

Once cooked, remove from the oven and leave to cool. Serve with some fresh fruit or homemade coconut yoghurt.