Back to SCHOOL!
Every time I think about that, I think of that old school supply commercial that had “It’s the Most Wonderful Time of the Year” playing in the background. The adults dancing down the aisles, joyously buying their kids school supplies in anticipation of the freedom school can bring to parents.
I must say it really does bring some freedom for me. Once The Cohen heads to full time kindergarten (mandatory in my province), I’ll have that much more time to work on projects at home. I still have Isla, the 3 year old, to contend with, but with part-time preschool at least I will have a few hours to myself every week. With that being said though,school did come with some not unexpected tasks. I have to think of things to pack for lunches, I have to get up early (not like when you are a work-at-home mom…I get up when I want), I have to make sure people are in certain places at certain times. It’s all very stressful really.
But with planning comes de-stressing. I bought some really cool lunch boxes from Lunch Bots:
I fill them full of vegetables, fruit, sliced meats rolled around cheese, cherry tomatoes, pepperoni, left overs, muffins, olives, pickles, nuts, etc. It’s all very fun to pack for me and fun for the kids to eat! They are great for the littlest one, but a tad small for the bigger guy, as he is school for six hours, he needs two of these guys to make enough room for it all. At $25-30 per container though, I wasn’t about to buy multiples for each child. The older one got a silicone container with two compartments that I fill with little metal canisters.
So I began making all kinds of recipes that I can use for snacks. I like to plan, and so I have lists and lists and lists of muffin varieties, different ideas for easy snacks and things to cut into fun shapes. The rest of the year is going to be a fun, yet haphazard, foray into lunch experimentation…I hope you’ll join me!
Try these strawberry muffins for your kids lunch and let me know what you think!
One year ago: Coconut Pancakes
Two years ago: Zucchini Spice Bread
Three years ago: Granola Bars
Four years ago: Mile High Apple Pie
Ingredients
- Dry ingredients:
- 2/3 cup coconut flour
- 1/3 cup arrowroot starch/flour
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup coconut sugar
- 1 cup freeze dried strawberries
- Wet ingredients:
- 6 eggs at room temperature, beaten
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/3 cup coconut milk
Instructions
- Preheat oven to 350°F. Line a 12 tin muffin pan with paper liners or grease liberally, or you could also use silicone.
- Whisk dry ingredients together in a large bowl.
- In a smaller bowl, beat the eggs until fluffy and well mixed. Add in the remaining wet ingredients (depending on the temperature of your ingredients, the coconut oil may harden, but as long as you whisk immediately after pouring it in, the pieces will be small and the muffins will turn out great).
- Combine the wet and dry ingredients and whisk until completely blended. Allow to stand one minute to thicken. Portion out evenly into the muffin tin.
- Bake for 20 minutes. Remove from oven and cool on wire rack in tin for ten minutes. Remove from tin and cool completely.
Notes
Store muffins in refrigerator for longer shelf life. They also freeze very well and when placed in a lunch box first thing in the morning are perfectly defrosted for snack time!
Similarly delicious recipes from other fabulously paleo food blogs:
Lemon Blueberry Paleo Muffins from Paleo Newbie
Paleo Banana Chip Muffins from Fit Foodie Finds
Maple Pecan Crunch Banana Muffins from PaleOMG
Carrot Banana Muffins from Paleo Plan
Carrot and Zucchini Muffins from Amazing Paleo
Funny, I just did a nut-free, gluten-free, low sugar round up for kids’ snacks. Wish I’d seen these to add them!
Carolyn recently posted..20 Healthy Back-to-School Recipes – Nut-free, Gluten-free, Low Sugar
Looks delicious!
I’m just starting to bake paleo and grain free. Added this to the list and pinned. Nice to meet you through Ahalogy.You have some great recipes.
angela@spinachtiger recently posted..Grain Free Chocolate Chip Cookie Bake Off Testing Two Recipes
Thank you so much and great to meet you as well!
Hi Elizabeth, I’m just so inspired by your story!!!
Thank you for the nice recipe, looks so delicious!!!
I am a chef from India and I have just recently started blogging as well. My website is http://www.saltandtamarind.net/.
Thank you.
Does this recipe need canned (full-fat) coconut milk or can I use light coconut milk (the kind that comes in cartons)?
Either way will work!
Hi Elizabeth,
Can I use fresh strawberries, if so what would the measurement be? I have a bunch I need to use up and would love to try these! I just found your site and am loving your recipes…Have several that I want to try!
Thanks!!
Sarah
I would think that would work. I would go 1:1 for sure.
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[…] 2. Strawberry Muffins Using strawberries in baked goods is a great idea, because you’re going to get the sweetness and good taste that strawberries bring, but also the antioxidants and vitamins they contain. It also gives things a nice color, and the smells that will fill your home when you make these will make you want to make them again soon. Coconut flour and arrowroot flour team up to replace the all-purpose flour typically used when making muffins. No milk is used either, which is part of a classic muffin recipe. They also use natural sources of sweet instead of sugar to help enhance the flavor of the strawberries. […]
[…] Strawberry MuffinsUsing strawberries in baked goods is a great idea, because you’re going to get the sweetness and good taste that strawberries bring, but also the antioxidants and vitamins they contain. It also gives things a nice color, and the smells that will fill your home when you make these will make you want to make them again soon. Coconut flour and arrowroot flour team up to replace the all-purpose flour typically used when making muffins. No milk is used either, which is part of a classic muffin recipe. They also use natural sources of sweet instead of sugar to help enhance the flavor of the strawberries. […]
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