Breakfast

Strawberry Coconut Muffins

My love for coconut is pretty new. For years I had convinced myself that I didn’t like it. Not too long ago, I decided to give it another try and man oh man had I been missing out! These muffins are coconutty, moist, and so so good.

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Ingredients

1 – 1 ½ cup chopped strawberries

2 cups coconut flour

1 tbsp baking powder

½ cup coconut sugar

1 ½ – 2 cups non-dairy milk

1/2 tbsp coconut oil

1 tsp vanilla

Strawberry jam

Directions

  1. Preheat oven to 350°
  2. In a mixing bowl, combine the flour, baking powder, and coconut sugar – mix thoroughly.
  3. In a separate bowl, combine the non-dairy milk, coconut oil, and vanilla – whisk vigorously.
  4. Add the milk mixture to the dry ingredients and combine using a hand mixer.
  5. Line a muffin pan with paper liners
  6. Fill half way with dough, pressing down firmly into the pan
  7. Add approx. ½ tsp of strawberry jam into the centre of each muffin.
  8. Fill the remaining portion of the muffin with the dough, pressing down softly this time so the jam doesn’t go flying everywhere!
  9. Bake at 350° for 20 – 25 mins

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