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strawberry paleo muffins diptych1 2 1

Strawberry Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • ⅔ cup coconut flour
  • ⅓ cup arrowroot starch/flour
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ cup coconut sugar
  • 1 cup freeze dried strawberries
Wet Ingredients:
  • 6 eggs at room temperature beaten
  • 1 tsp apple cider vinegar
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup
  • 1 tbsp vanilla extract
  • ⅓ cup coconut milk

Method
 

  1. Preheat oven to 350°F. Line a 12 tin muffin pan with paper liners or grease liberally, or you could also use silicone.
  2. Whisk dry ingredients together in a large bowl.
  3. 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).
  4. 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.
  5. 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!