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!
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!