Gluten-Free Strawberry Coconut Muffins – a delicious recipe with Coconut Sugar, Coconut Oil, Coconut Milk, Eggs, Flour, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 F. Spray a 12-cup standard size muffin tin with non-stick baking spray.
2
In a large bowl, add coconut sugar, coconut oil, and coconut milk; whisk to combine. Whisk in the eggs until just combined.
3
Stir in the flour, baking powder, and salt until thoroughly combined (batter will be thick). Fold in the strawberries.
4
Fill each muffin tin 3/4 of the way full with batter. Top each tin with a teaspoon of shredded coconut.
5
Turn the oven temperature down to 350 F right before placing the muffins in the oven to bake. Bake at 350 F for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
6
Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
805
kcal
Calories
37
g
Fat
106
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Coconut Sugar, 8 Tablespoons Coconut Oil, Melted, 1 cup Coconut Milk, 2 Large Eggs, and more.
Yes, Gluten-Free Strawberry Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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