Update: Please head over to our RO4Y blog and read about our time in Honduras! We will be posting more over the next few weeks, but it is a start… we are so excited!
Before we talk about these yummy yummy muffins… I want to announce the winners for the Spunky Coconut Cookbook & Organic Evaporated Palm Sugar giveaways!
The winner of the fantastic Spunky Coconut Cookbook is: Ann Marie! Congratulations!! I seriously wish I could give every one of you who entered the giveaway a free copy! This book is simple and inspiring… a must have for those who are trying to live a gluten, dairy & sugar free lifestyle.
Now, the winner to receive a free bag of Organic Evaporated Palm Sugar is: Brittney Harmon! Funny, she’s a great friend of mine from CA… Woohoo Brit! Now you must make your chai for me :o)
Now, speaking of gluten, dairy & sugar-free lifestyle… the muffins…
These are THE. BEST. muffins we’ve had so far made with coconut flour. Oh my! I actually made these girls over a month ago and we’ve enjoyed them a few more times since then. Since I made them I was trying to decide if I should post these muffins or not… then after a few weeks went by I decided to go for it. Share the love, right?
I made a few changes, but it breaks my heart that I can’t claim this recipe completely mine :o) LOL!! I actually found this over at Elana’s Pantry, she made them with blueberries…. which can be bought here at a “gringo” grocery store for a whopping $12 a bag (a very small bag & Dole brand) of frozen non-organic blueberries. No thanks, I’ll just stick with a local fruit that is in season… strawberries!!
Yes, I did mentioned that strawberries pretty much grow year around here in Costa Rica, but they are at their peak time right now. Thankfully, I found a source of organic strawberries because they are listed on the Dirty Dozen. I’ve been buying 2 kilos every week now and storing them away in the freezer for smoothies and baked goods. I am so glad to have strawberries around now that mangos are not in season anymore. I was going crazy for a few weeks trying to find something to replace my mango addiction… yeah, it was tough :o)
Anyway, the reason why I say that these muffins were the best we’ve had is because I’ve tried 2 other muffin recipes that call for coconut flour. They tasted good, but had a very heavy and dry texture. Elana’s muffins are light & fluffy with just the right amount of sweetness. I’m sure the blueberries taste wonderful, but the strawberries were fantastic with just the right amount of tartness to balance the mellow sweet flavors of the coconut flour. We’ve been enjoying them for breakfast topped with Strawberry Cream Cheese and we were surprised to find them very filling. My girls loved them and chowed them down, but Tabi’s favorite is the cream cheese… she couldn’t keep her fingers away even while I was taking pictures of the extras:
See how she dug her finger in there?! I was scolding her while she was sitting there waving that cute little finger over the muffins. She had on the this adorable mischievous face and was giggling like crazy… finally she snuck her finger in there while I was snapping away. I decided to just go with the flow and kept snapping away while she licked her finger and dung back in for some more. Then, Naomi sneaked over and decided to join in on the fun with the other muffin! My girls are so fun and crazy:
She got one last strawberry cream cheese finger coated lick… I took them away…
then we ate them :o)
Strawberry Coconut Muffins
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 6 eggs
- 1/3 cup raw honey
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1 cup strawberries, fresh or frozen & chopped
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, mix well the eggs, raw honey, coconut oil and vanilla. Mix dry ingredients into the wet, blending with a hand mixer or simply with your hand and a fork. 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 at 350° for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.Strawberry Cream Cheese1 cup homemade cream cheese (store bought is fine)1 cup chopped strawberries, fresh or frozen1 – 3 Tbsp raw honeyPut 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!
So YUMMY! I wish I could go make some right now, but we are taking off tomorrow to the Caribbean side of Costa Rica with my in-laws. They wanted to take us there for Christmas and I am excited to explore the food over there. We will be back next week and hopefully I will have time to share about our time before we take off to the states…
Have a great week!
This is part of the Real Food Wednesday hosted today @ Kelly the Kitchen Kop.
Brie: Le Grand Fromage says
oh my gosh, i want to lick my computer screen! i must make these!
Pamela @ Seeds of Nutrition says
These look Scrumptious Marillyn. I was just looking at coconut flour the other – actually seeing it for the first time at our local Natural food store.
Definitely will make a nice Gluten free muffin for my hubby and I can make the frosting using the creamy kefir cheese I make him that he can eat without digestive troubles.
Thanks for sharing!
Wow, those look fantastic! Could you submit this recipe to Free Coconut Recipes too? 🙂
Divina Pe says
Speaking of coconut muffins, I haven’t done my pineapple coconut muffins yet. I so agree that they are really good. I should try some with strawberries when they’re in season. Great family bonding.
wow…no flour in this beautiful muffin! Now I wonder what is coconut flour…haven’t heard of. I can imagine the beautiful coconut flavour. I love baking and cooking with coconut added.
Angie's Recipes says
I can easily tell the cupcakes must have tasted wonderful from the laugh of your baby! 🙂
These sound heavenly. I’m planting strawberries this spring, so I need all the recipes I can get!
Your Honduras trip sounds fantastic.
Speaking of giveaway winnings, I wanted to tell you that my Organic Palm Shortening arrived and I set out to test it immediately. I’ll save the pie crust for Christmas pies, but I did try it with my grandmother’s old ginger cooky recipe. It hadn’t tasted the same since I’d stopped using hydrogentated shortenings. With the TT Organic Palm Shortening, they tasted better than I remember!
Marillyn Beard says
Thank you everybody! You can purchase coconut flour through Tropical Traditions… in fact… they are having a sale where you buy one bag (about half the original price) and get a second one free!!! Please add in my referral number if you do order some: 1310574
Pamela – kefir cheese? I’ve been wanting to try that!
Sarah – YES! LOL!
Divina – oooh… waiting to see that recipe!
Leigh – I’m SOOO glad you are enjoying the palm shortening!!!!
refrigerator soup says
Welcome back…you were missed!
Hi, this is very healthy recipe. Wonderful…
The DeL Sisters says
Oh wow! Those look so delish, I’m on a gluten free diet the next 2 weeks and these sure do look worth trying!
Beautiful muffins! and your daughter is adorable!
JennDZ - The Leftover Queen says
These look yummy!!! I have coconut flour, and haven’t used it yet…now I know where to start!
5 Star Foodie says
Those muffins look outstanding with coconut flour and strawberry cream cheese! Healthy and delicious!
Amy @ Simply Sugar & Gluten Free says
I have had the same experience with coconut muffins – sometimes they’re light and fluffy, other times they’re dense. I think that the trick is to use less coconut flour. 1/2 of a cup sounds just right.
Ann Marie says
I have missed your blogs! I know you have been out seeking the Lords will so I will excuse you! lol
Wait…when you say “Ann Marie” is that me?!?!?! Cause if it is you really did just make my day!!!
I have been printing out your recipies because I am putting together a book to help me along my journey of gluten free, dairy free, and sugar free 🙂
Thank you for sharing! You are such an inspiration! 🙂
Tasty Eats At Home says
I love coconut flour. It’s amazing how fluffy it bakes up. These look tempting – no wonder your girls couldn’t stay out of them!
I love anything with a dash of strawberry in it and this looks absolutely yummy..
penny aka jeroxie says
Just look at the smile! Enough is said. Super yummy.
My Little Space says
Hi Marrilyn, haven’t heard from you for quite some time! How are you getting on? I’m so proud of you. You did a great job on these muffins. And I love the little fingers digging in the cream… haha…. So, have you found your X’mas tree yet?
Brittney Harmon says
so excited… I’ll make you some when you come to visit :o)
Jamie Dougherty says
Gorgeous! I’m always looking for more things to use with coconut flour. I also make my own yogurt but not cream cheese. Going to try that. Thanks!
I love coconut everything and I cannot wait to try this! Thanks for showing that you can use great whole ingredients to make yummy desserts!
Kelly the Kitchen Kop says
I came here to check out your yummy strawberry muffin post, and as usual, got caught up reading about your exciting life and I’ve been here a half hour! Thanks for sharing your adventures with us.
Also thank you for joining in on Real Food Wednesdays. 🙂
Marillyn Beard says
dokuzuncubulut – Thank you!
DeL Sisters – Awesome! Hope you do try them… you can use any kind of berry.
citronetvanille – Thank you sweetie!
JennDZ – Great! Hope you love it :o)
5 Star Foodie – Thank you!
Amy – Yes, less coconut flour and more eggs… that’s seems to be the key to making fluffy cakes
Ann Marie – Yes!! That’s you! You won the cookbook LOL! That’s awesome that you are putting together a book of recipes… great idea to have them in hand to keep you on track.
Tasty – Thank you!
penny – Yes, thank you!
My Little Space – Yeah, it has been a while… we’ve been busy traveling. No Christmas tree this year… but that’s okay :o) THanks for your questions.
Britt – oh yeah!!
Jamie – Great!! Thank you
Stacy – It is a pleasure :o)
Kelly – Thank you for stopping by! Glad you are enjoying my stories and recipes :o) It is always fun to be a part of the Real Food Wednesdays .
Those look SO good! I can’t wait to try them!
Marillyn Beard says
THanks Kimberly! I know you will love them. I checked out your site… looks good!
Tony M says
Just found this blog and this recipe, thank you so much for this.
I bought all the ingredients and am ready to start. I love anything I can find gluten/wheat free.
Will be browsing around.
I just doubled the recipe, and added white chocolate chips (for my kids) not so healthy I know. However, they could not stop eating them! All 5 of them loved them! I can’t wait to make them again. (Without the chocolate chips lol)
Does anyone know if this recipe works with oats instead of the coconut flour?
Marillyn Beard says
I am not sure if oats would work in this recipe because they are different from coconut flour. You would probably have to decrease the eggs and oil.
Is there anything I can replace the honey with? I have erythritol, xylitol and stevia. I don’t mind using a tablespoon or so of honey, but a 1/3 C is a lot of sugar. I have to be careful because of diabetes.
Marillyn Beard says
you can try those alternative, but I’ve never tried it. What about coconut sugar? That would work.
Jennifer F says
These look amazing! And I have everything on hand! 🙂
Marillyn Beard says
Thanks Jennifer! Hope you enjoyed them 🙂
Emily Habeck says
Made these tonight, oh my word, these are DELICIOUS!!!!! Thank you for sharing!