Strawberry heart muffins

Show someone how much you care with these strawberry heart muffins by Organix...

Brought to you by Organix


...the beauty is finding a surprise strawberry heart in the centre of these lovely muffins – they're filled with love!

  • Try serving with dollop of yogurt.
  • For a sweeter treat, you could use lighter-weight white flour and replace the oats with more flour.
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Wet ingredients

  • 2 large eggs
  • 20 small strawberries, hulled
  • 1 ripe banana
  • juice and zest of 1 lemon
  • 60 ml melted coconut oil, melted butter or vegetable oil (whichever you prefer)
  • 60 ml maple syrup
  • 1 tsp vanilla extract

Dry ingredients

  • 100 g oats
  • 300 g sprouted whole grain spelt flour (or standard whole wheat or plain white flour if you prefer)
  • 3 tsp baking powder (or use self-raising flour instead)
  • 50 g desiccated coconut

Secret heart centre

  • 20 small strawberries, hulled
  • 12 small whole strawberries, hulled
  • An extra sprinkle of desiccated coconut for each muffin


Preheat the oven to 180°C / 160°C fan / Gas Mark 4 and line a 12-cup muffin tin with paper cases. Combine all dry ingredients together in a large bowl. Blitz together all the wet ingredients in a blender until smooth.
Create a well in the centre of the dry ingredients and pour in the wet ingredient mixture. Mix together lightly with a fork to keep in as much air as possible. Chop the additional 20 strawberries and then lightly stir through the mixture.
Place a spoonful of mixture into the bottom of each case, then place one of the 12 whole strawberries, point end up, into each case, then cover with more mixture so that the strawberry is covered. Finally sprinkle with a little desiccated coconut.
Bake for approx. 30 minutes until golden and the base of the muffin sounds hollow when tapped.

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