Strawberry Muffins and Cream

For SCD, use honey and crème fraîche.

I usd fresh strawberries with this recipe. If you use frozen strawberries, I would defrost them first, chop them up, and then pat them dry before adding them to the batter. To save the strawberries in the freezer for another time, cut the green stems and top off of each berry and freeze them in a closed container or bag. And don't wash them.

Servings: muffins

Calories: 221kcal

Ingredients

½ cup coconut flour
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup coconut oil or replace with unsalted butter or applesauce
4 large eggs
½ cup honey or maple syrup
1 tablespoon vanilla
1 cup strawberries trimmed and diced into bite-size pieces

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F.
Combine all the dry in ingredients and blend well.
Add the wet ingredients to the dry ingredients and use a whisk, fork, or mixer to blend well.
Fold the strawberry pieces into the batter.
Fill cupcake liners about ¾ of the way with batter and bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then top with whipped cream. Store in the refrigerator for a week or so.

Nutrition