These sweet and savory gluten free strawberry muffins are quickly becoming a household favorite, even my pickiest taste tester, my toddler, has become enamored with my latest baking adventure.  These are incredible for the breakfast on the go with a cup of coffee or for an after school snack!

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Gluten Free Strawberry Muffins

Ingredients

½ cup coconut flour

1 cup raw flaxseeds

1 cup coconut oil (add more 1 tablespoon at a time if consistency seems too dry)

Good pinch of pink sea salt

Pinch of baking soda

7 eggs (whole or just whites plus one yolk)

4 tablespoons raw or creamed honey

2 heaping teaspoons raw cane sugar

2 tablespoons vanilla

3/4 cup chopped, fresh strawberries

Top with fresh strawberries

Instructions

Preheat the oven to 350°F.

Line muffin cup pan with paper liners.Blend ingredients by hand in a large bowl and scoop into muffin cups.

Bake for 20 minutes until tops bounce up or inserted toothpick comes out clean*

Cool and enjoy!!!!!!

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