Easy grain free strawberry coconut muffins recipe
If you’re looking for a special treat for summer events, look no further than strawberry coconut muffins. These muffins are lightly sweet and delicious yet filling enough for any brunch, snack, or even dessert!
A sweet treat of a muffin
Gluten free strawberry coconut muffins recipe
- Contains EGGS
- Contains NUTS
- 280 grams millet flour
- 3 grams baking soda
- 7 grams baking powder
- 5 grams fine salt
- 147 grams coconut sugar
- 4 eggs
- 5 mL vanilla extract
- 60 mL olive oil
- 120 mL nut milk [cashew milk recipe]
- 30 mL lemon juice
- 227 grams strawberries, whole (fresh or frozen)
- 150 grams shredded coconut, unsweetened
Preheat oven to 350 degrees F.
Sift together dry ingredients. Add eggs, vanilla extract, olive oil and nut milk; mix until blended. Add strawberries, lemon juice, and coconut, then mix until thoroughly combined.
Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup. For gluten free muffins it’s best to fill each cup as high as possible.
Bake for 40 minutes. Makes 12 muffins.