(Yields 12)


  • 125 g medium size fresh strawberries (room temperature)
  • 1 tin butterbeans, drained and washed
  • 3 large free-range eggs
  • 3 Table spoons coconut oil
  • 1 teaspoon vanilla essence
  • 1 cup pitted dates, roughly chopped
  • (Dates, to be soaked in ½ cup warm rooibos tea, use 2-3 bags)
  • Pinch white pepper
  • Pinch salt
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon cinnamon powder or ground mix spice
  • 1 Tablespoon Chia seeds
  • ¼ cup brown sugar (optional)
  • 1/3 cup raw cacao powder (sifted to avoid lumps)


  • 100 g fresh strawberries, hulled and sliced in half
  • 60 ml water


  • Preheat the oven on 180 C.
  • Grease a 12 cup muffin pan.
  • Place the drained butterbeans, eggs, coconut oil, vanilla essence, chopped dates plus tea, white pepper, salt, bicarb, spices, chia seeds and sugar in a food processor.
  • Scrape the mixture into a mixing bowl, and fold the cacao into the mixture.
  • Pour the mixture into the prepared muffin cups, and press fresh strawberry in the centre of each muffin.
  • Bake for 15 – 20 minutes until cooked.
  • Boil the strawberries and water in a small sauce pan for 8-10 minutes until soft. Pour the mixture through a sieve and use the lovely red syrup to serve with the baked muffins as a dessert option.

Comment recipe #61

Most of us are aware of the importance of balancing our blood sugar levels through-out the day. And one of the most effective ways to do this, is by incorporating more protein-rich ingredients into our meals and snacks. This is why this protein rich muffin is an excellent snack or breakfast solution. I poured the strawberry syrup in the middle of the baked muffins to sweeten it for a low-carb dessert.

Marelie Winterbach