By YAZ TROLLOPE
As a holistic health coach I’m always encouraging my clients to buy the best quality ingredients they can afford. From natural dairy products free from artificial colours, flavours and preservatives, to grass fed meat and organic fruit and vegetables, using the best produce available means your body is running on premium fuel.
So with that in mind, let’s get baking. This gorgeous, healthy recipe for my Wild Strawberry and Rhubarb Yoghurt Muffins is packed with the finest quality ingredients to create a nutritious, everyday snack that the whole family can enjoy.
Just as an FYI, you should know that this post is sponsored by Rachel’s Yoghurt. But all opinions expressed by the author are 100% authentic and written in their own words.
We’ve used Rachel’s Gourmet Low Fat Yoghurt in Wild Strawberry and Rhubarb (which is deliciously thick, creamy and contains real fruit) for the recipe below and substituted butter for coconut oil, sugar for rice malt syrup and white flour for wholemeal self raising flour to make these treats healthier than your average muffin. The good news? We don’t sacrifice on taste. Enjoy!
60g x extra virgin coconut oil, melted
¼ cup x rice malt syrup
1 x free range or organic egg
1tspn x pure vanilla extract
2 cups x wholemeal self raising flour
1 cup x Rachel’s Gourmet Wild Strawberry and Rhubarb Yoghurt
1 cup x almond milk (or rice or cow’s milk if you have a nut allergy)
1. Pre-heat oven to 180C