Strawberry & Chia Muffins

Method

1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 12 cup muffin tin with cases
2. Melt the coconut oil in the microwave or in a saucepan and set aside to cool
3. In a large bowl put the flour, baking powder, bicarb, chia seeds and coconut sugar. Stir together with a spatula
4. Add the chopped white chocolate and diced strawberries and stir through
5. In a medium bowl whisk together the almond milk and vinegar and pour that into the large bowl along with the cooled coconut oil
6. Stir everything very well together then spoon evenly into your 12 muffin cases
7. Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean
8. Leave to cool in the tin for 5 minutes before lifting onto a wire rack to cool completely
9. While they're cooling make the frosting - put all the ingredients into a bowl of a stand mixer with a paddle or whisk attachment or a large bowl if you're using a hand held electric whisk
10. Beat everything together until the strawberries are very well broken down and are studded throughout the frosting. If you still have large lumps of strawberry in the frosting they might get caught in the nozzle as you're trying to pipe so try to make as smooth as possible!
11. Fit your piping bag with a large star nozzle and scoop the frosting into it. Store in the fridge until your muffins are completely cold
12. Once your muffins are ready pipe the frosting on the top and enjoy the explosion of summer flavours