Method

Strawberry purée

1. Add the strawberries to a small saucepan over medium heat (or microwave in short bursts). Allow them to simmer for about 10 minutes, or until softened and juicy. 
2. Mash with a fork, leaving a few larger pieces for texture, then set aside to cool slightly.

Muffins

3. Preheat the oven to 170°C and line a muffin tray with paper liners. Lightly spray with cooking oil.
4. In a large bowl, combine the self-raising flour, almond flour and baking powder. In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, egg and vanilla essence until smooth.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold through the strawberry purée and white chocolate chips, being careful not to overmix.
6. Use an ice-cream scoop or spoon to divide the batter evenly between muffin cups, filling each about three-quarters full.
7. Bake for 15-20 minutes, or until risen and a toothpick inserted into the centre comes out clean. Allow the muffins to cool slightly before serving - they’re best enjoyed warm!