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It's that time again!
I'm so happy that I found all of these user submitted recipes on the Tropical Traditions website! They have been quite helpful. I'm on a quest to eat things without flour, wheat or ingredients that are otherwise not necessarily good for you. I have a theory that I've got myself a bit of a wheat allergy - but it has not been proven yet...
Anyway, here's a recipe I found and wanted to share. The muffins are made with coconut flour - which is nothing but the fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil.
I'm currently pouring through tons of coconut flour recipes and this one caught my eye. I'm headed to Sprouts tomorrow for the ingredients. I'll share pictures of my attempts once I'm done!
For now - here's the recipe:
Gluten Free Strawberry Coconut Muffins
Servings: 6-12 muffins
Preparation Time: 10 minutes
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Muffins:
- 1/2 cup coconut flour
- 1/2 tsp Himalayan salt
- 1/2 tsp baking soda
- 6 eggs
- 1/3 cup raw honey
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup strawberries, fresh or frozen, chopped
Cream Cheese Topping:
- 1 cup homemade or store bought cream cheese, softened
- 1 cup chopped strawberries, fresh or frozen
- 1 - 3 tablespoons raw honey
For the muffins:
Preheat oven to 350 degrees F.
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended.
Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries.
Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 - 3/4 full.
Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.
Cream Cheese Frosting:
Place everything in a blender or food processor and blend till smooth.
Store in an airtight container in the fridge.
When muffins are ready, generously top each muffin and enjoy!
