A few weeks ago we went to a local strawberry u-pick called Strawberry Passion Organic Farm. This farm is located in Thonotossasa, Florida and they specialize in organic strawberries. So we loaded up the boys and went strawberry picking. The boys had a great time eating, picking, and running up and down the rows of strawberries. They even got to see a few different tractors that left them in awe. Boys and their tractors…

Even though we came for the strawberries, we left with a bag of fresh, organic fruits and vegetables.  (If you’re a local, I highly recommend you stop by and see Charlie and Jerry, farmers/owners.)



So after we picked our strawberries, we brought them home, cleaned them, and I chopped off their tops. I lined them on a large sheet pan and put them in the freezer for about an hour. I then pulled them out and bagged them out for later use. 



My oldest, ABC, loves strawberry and banana smoothies and I love to make strawberry compote to put on top of pancakes, waffles, and even pound cake. But a few years ago, I made a wonderful strawberry cupcake that was pretty amazing, however, … Yeah, you know. 



 So I wanted to experiment on recreating that cupcake. After researching online and knowing what I know about working with gluten free flours, I came up with this recipe that I thought turned out pretty well. I used coconut flour and a little tapioca starch. 



Coconut flour is not for everyone. It has a particular texture and DOES NOT mimic wheat’s billowiness. Period. But I think that is greatly made up for in the fact that coconut flour is lower in carbohydrates and I’m not having to mix in $three-to-four$ different flours to make cupcakes. 



Did I say cupcakes? I meant muffins. These could of course be cupcakes, but I had no frosting and had no desire to add more sweetness to it, so I left it as just so. Naked. 



About two weeks ago, I was experimenting with this recipe and did top it was a homemade glaze. That can be your choice as to whether it stays a simple, wholesome muffin or you glam it up with some glaze. 

But the Most important thing in my book was… 



Well, there you have it folks. If they can eat it, so can you. 

Strawberry Muffin Recipe {yields 8}

• 1/2 C. Coconut flour
• 1 TBSP. Tapioca starch (or arrowroot starch)
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt 
• 1/4 C. Coconut sugar
• 4 eggs
• 2 tsp. pure vanilla extract
• 1/3 C. + 2 TBSP. Organic strawberries (puréed)
• 1/3 C. Chopped organic strawberries

Method:

1. Preheat oven to 350*.
2. Combine all dry ingredients and mix well. 
3. Combine all wet ingredients except for the strawberry chunks, and mix well. 
4. Let the batter sit for a few minutes (3-5), and mix the batter again.
5. Gently fold in strawberry chunks into the batter. 
6. Pour about 1/4 cup into muffin cups. 
7. Bake 16-20 minutes, or until toothpick comes out clean in the center. 
8. Let muffins cool on cooling rack for 15 minutes and enjoy.