Do these look gluten free?? They don’t taste it! Thanks for a momstown Calgary member for sharing this recipe with us!
Produced by extracting the majority of the fat from coconut meal, coconut flour is a relatively recent addition to many grocery store shelves. Naturally gluten free, coconut flour is an excellent choice for those with celiac disease or wheat intolerance. Due to its high fibre and protein content (it is 19% protein!) it has also become popular with individuals who wish to limit their intake of carbohydrates. These delicious, not too sweet fresh strawberry coconut muffins make a wonderful protein packed breakfast, and even a great alternative to a sandwich in a school lunch since they are also nut free. Enjoy!
Gluten, Dairy and Nut Free Strawberry Coconut Muffins
1/2 cup (125 mL) coconut flour
1/3 cup (80 mL) sugar
1/2 tsp (0.5 mL) sea salt
1/2 tsp (0.5 mL) baking soda
½ tsp (0.5 mL) cinnamon
1/3 cup (80 mL) canola or safflower oil
1 tbsp (15 mL) soy milk, or other milk of choice
1 tsp (5 mL) vanilla extract
1 1/4 cups (300 mL) fresh strawberries, chopped (frozen strawberries could likely be substituted)
1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
2. In a small bowl, whisk together the coconut flour, sugar, salt, cinnamon and baking soda.
3. In a large bowl, whisk together the eggs, vanilla, oil, and soy milk. Stir in coconut flour mixture, blending with a whisk or hand mixer until mixture is smooth. Allow to stand for approximately 5 minutes (this allows the coconut flour to absorb some of the liquid, and improves the texture of the muffin.
4. Fold strawberries into muffin batter.
5. Fill prepared muffin tins approximately ½ to ¾ full with batter. Tip: an ice cream scoop makes this easy to do. Bake at 350 degrees for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Transfer muffins to a baking rack to cool.
Yeild: Approximately 12 muffins