Roasted Strawberry Muffins (nut-free)
Servings: 9 muffins
Paleo muffins made with roasted strawberries and coconut flour - a nut-free, gluten-free snack recipe that is perfect for those summer fruits!
For the Roasted Strawberries
- 1 lb Strawberries (hulled and halved)
- 1 tbs Red Wine Vinegar
- 1 tbs Honey
- 1/2 tsp Salt
- 1.5 tsp Coconut Oil (melted)
For the Muffins
- 1/2 cup Coconut Flour (sifted)
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 4 Eggs
- 1/4 cup Honey
- 1.5 tsp Vanilla Extract
- 1/3 cup Coconut Oil (melted)
For the roasted strawberries
Preheat the oven to 350 F. Line a sheet pan with parchment paper.
Combine strawberries, red wine vinegar, honey, salt, and oil in a medium bowl. Toss until the strawberries are coated evenly.
Spread strawberries evenly onto the sheet pan. Bake for 40 min.
Let the strawberries cool a bit, then remove them from the pan and place in a small bowl. Reserve the juices from the pan in another small bowl.
For the muffins.
Preheat the oven to 350 F (if it isn't already on from roasting the strawberries).
Line 9 cups of a 12-cup muffin tin with cupcake/muffin liners.
Combine the coconut flour, baking soda, and salt in a large bowl.
Combine the eggs, honey, vanilla extract, oil in a small bowl.
Pour the wet ingredients into the dry ingredients and mix well.
Gently fold the strawberries (including any juices from the pan) into the batter.
Fill the muffin tin liners 3/4 of the way full with batter.
Bake for 22 min or until a toothpick inserted in the center of the muffin comes out clean.
This recipe doubles very easily. I like to make 18 muffins and freeze a bunch for later.
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