Tropical Traditions - Recipe - Gluten Free Strawberry Coconut Muffins

Gluten Free Strawberry Coconut Muffins

Photo by recipe author

Servings: 6-12 muffins
Preparation Time: 10 minutes

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:

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!

Recipe submitted by Marillyn, Bloomingdale, IL

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hi! can i substitute butter for the coconut oil? or even use another oil instead?

# Posted By bana | 1/4/10 8:23 PM

Yes, you can but coconut oil is recommended. The muffins should turn out just fine with butter but if you have coconut oil on hand do give that a try. :)

# Posted By Sarah | 1/5/10 12:19 AM

Hello,
Should the coconut oil be in a liquid form or solid?
I keep mine in the fridge and it is hard and of a waxy consistency.
Thanks!

# Posted By Deb | 3/28/10 2:41 PM

Coconut doesn't need to be refrigerated. It can be stored at room temp.

For the recipe, I'd melt the oil. It'd make it easier to mix in and everything.

# Posted By Sarah | 3/29/10 12:46 AM

just made these! they taste really good, not too coconutty. i left out one egg (only used 5) and did use the coconut oil, melted and poured slowly into the egg mixture. they were a bit greasy. next time i will try leaving out a little of the oil or substituting 1/2 apple sauce (or greek yogurt) 1/2 coconut oil. they also puffed up nicely, so only fill cups to 2/3 full....had a couple lava issues with the ones over filled. all in all, great, simple recipe!

# Posted By candy | 6/11/10 8:35 AM

Delicious. For a second batch, I added some almond extract and sliced almonds for rave reviews.

# Posted By Debra | 7/28/10 7:12 PM

How long will they keep in the frige and freezer?

# Posted By Holly | 8/21/10 8:41 PM

Just made some of these yesterday. The strawberry cream cheese is delicious! It goes nicely with the berry filled muffins. Altogether, they were good!

I'm not sure how long these will freeze. They probably will only last a week or less.

# Posted By Angie | 2/26/11 11:56 AM

I mean that they will probably only last a week or less because I will eat them fast.

# Posted By Angie | 2/26/11 6:17 PM

Debra... how much almond extract and almonds did you add? And did you leave anything out from the original recipe? Sounds scrumptious!!

# Posted By Cari | 7/4/11 12:27 PM

A winner! These (w/o the topping) have become a breakfast staple in our house for months now (and for snacking at other times!) I now consistently make a double batch, twice weekly, storing them in the fridge. I use half as much honey as the recipe calls for, and add instead dextrose/glucose for the difference (low glycemic index), which makes them very low-sugar as well. I do this with virtually all recipes - in this case making healthy muffins healthier yet!

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