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!
Gluten Free Strawberry Muffins
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
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!!!!!!
This is an original recipe by Johanna M. Cook, Momma Cuisine – Great Everyday Meals.