Strawberry picking season is here! Since strawberries are one of the most heavily contaminated crops, buying organic or local are your best bets. Not only do they taste a million times better, they are richer in antioxidants, and not laden with harmful pesticides. Resist the urge to buy the commercially grown strawberries on sale 2 for $6.99. I will admit that was me, in the dark and loading up my cart, remaining naive so I didn’t have to pay more. I slowly realized that all of my time spent ensuring I was eating clean and cutting out toxic foods (sugar, grains, gluten) was partly in vain. I was ignoring the chemicals in my otherwise clean choices. Read here. No better day to start than today! OK, on with the recipe.
This is my family’s favorite muffin. I can even get my pickier oldest to pack them in her lunch. They’re made from nutrient packed coconut flour, super food coconut oil, sweetened only with strawberries and puréed banana, and inspired from one of my favorite recipe sites–Comfy Belly. The strawberries keep them super moist and you’ll never believe they don’t have a ton of honey or agave to make them so sweet.
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 eggs
- 1 very ripe banana
- 1 Tbsp pure vanilla extract
- 1/3 cup coconut oil, melted
- 1 heaping cup strawberries, diced fine (this is about one plastic container)
Preheat oven to 350. Combine first three ingredients in mixing bowl. Add remaining ingredients (minus strawberries) to food processor or mini chopper and combine thoroughly. Pour wet ingredients into dry ingredients and whisk thoroughly. The batter will become thick quickly, this is normal. Fold in diced strawberries. Spoon batter into lightly greased (with coconut oil) muffin tins or non-stick liners. Bake for 18-20 minutes. Makes about 10-12 standard muffins or 18-24 mini muffins.
**Pictures are from a double batch