Description
These strawberry shortcake muffins are made with grain free flours, sweetened with honey and loaded with fresh strawberries. They're gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 1 cup cassava flour, spooned & leveled (136g)
- 2 Tbsp coconut flour (14g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup yogurt (I used coconut yogurt)
- 2 large eggs
- 3 Tbsp honey
- 1 Tbsp lemon juice
- zest from 1 lemon
- 1 tsp vanilla extract
- 1 cup chopped strawberries (160g)
- optional: coconut cream for topping
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 11 muffin liners (paper or silicone liners will work) and set aside.
- In a medium-sized mixing bowl, whisk together cassava flour, coconut flour, baking powder, baking soda and salt.
- Add in yogurt, eggs, honey, lemon juice and zest and vanilla extract. Whisk until smooth.
- Fold the chopped strawberries into batter.
- Scoop batter into a the lined muffin pan, filling each slot nearly to the top, making 11 muffins.
- Place muffins in the oven and bake at 350 degrees for 22-25 minutes.
- Remove muffins from the oven and cool a couple minutes in the pan, then transfer to a wire cooling rack.
- Once cooled to room temperature, you may top them with coconut cream and decorate as desired.
- Store any leftovers in a sealed container in the fridge. Enjoy within one week.
Notes
For best results, measure ingredients by weight (when given)