These moist muffins are packed with fruit and suitable for vegans, too, as they don't contain butter or eggs. Leave the cinnamon out, if you like, but it gives them a fantastic flavour.
- 250g strawberries, hulled and chopped
- 375g plain flour
- 150g caster sugar
- 2 tsp. ground cinnamon
- 1 tsp. each salt and bicarbonate of soda
- 125ml rapeseed oil
- 125g unsweetened apple sauce
- 175 dark chocolate chips
Preheat oven to 180C and line a muffin tin with 12 liners. Sprinkle the strawberries with 50g of sugar, stir, then set to one side whilst you make the rest of the batter.
Sift together the flour, cinnamon, salt and bicarb. Stir in the rest of the sugar. Blitz strawberry and sugar mix with oil and apple sauce until fairly smooth. Pour into the flour mix, stir to combine, then fold in the chocolate chips. Divide between the muffin liners.
Bake for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Cool in the tin for 10 minutes then on a wire rack.