I came home to stay at my parents’ house for the weekend, and found that my dad had brought home a giant flat of strawberries he picked up at a local roadside fruit stand. I was feeling creative, which resulted in two new recipes packed full of fresh, delicious strawberries. The first recipe I want to share with you guys is for these delicious muffins.
They taste just like mini strawberry shortcakes, and would be great with breakfast or as a light dessert. My boyfriend came to visit, and I had these ready & cooled just in time for a snack when he got here. He definitely approved of these little babies… I don’t want to throw out numbers, so let’s just say he ate more than you can count on one hand 😉
My favorite part about these rich, moist, vanilla-laced muffins is that guilt is not one of the ingredients. They are Paleo-friendly, which means no gluten, grains, dairy, soy, or refined sugars. And they taste amazing. You should try them out! Let me know if you do, I would love to hear what you think!
Strawberry Shortcake Muffins
Ingredients
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup coconut oil melted
- 1/3 cup honey
- 1 1/2 cups fresh strawberries diced
- 1 tbsp vanilla extract
- 2 eggs
- coconut oil spray
Instructions
- Preheat the oven to 350ºF.
- Combine the dry ingredients in a large mixing bowl.
- In a smaller bowl, heat the coconut oil and honey until melted. Add the remaining wet ingredients, including the strawberries, and mix well.
- Pour the wet ingredients into the dry mixture, and stir until combined.
- Grease a 12-cup muffin tin with coconut spray, or line it with paper muffin cups (I give those a little spray too), & scoop the mixture in.
- Bake at 350ºF for 18-20 minutes, or until lightly browned on top and slightly firm to the touch.
- Allow them to cool & enjoy!
Nutrition
4 Comments
Casey westguard
June 30, 2014 at 1:28 amHey Jessie, these are great. Plan on dropping them off to a friend tomorrow. Should I refrigerate them tonight? Or is it best to leave covered on the counter? Noticed that the chocolate zucchini bread spoiled after 5 days of leaving it out covered on the counter. Many thanks!!
Jessie B
June 30, 2014 at 3:17 pmHi Casey! I'm sorry if this is late, but I think storing them either way would be fine! Maybe the fridge especially if it's warm out. I'm so glad you like them, hope your friend does too! 🙂
Nicole
August 18, 2015 at 10:00 pmDoes the honey leave a "taste" in the recipe — I feel like I can always taste the honey rather than it just being a sweetener that disappears into the other flavors. Could I sub in maple syrup?
Jessie B
August 20, 2015 at 10:12 pmHi Nicole! I guess my earlier comment didn't go through– but definitely sub maple syrup if you're sensitive to honey! I don't taste it, but I've never really thought about it either. Maple syrup should work just fine 🙂