Sometimes all it takes to make someone’s day is a sweet gesture!
This healthy Strawberry & Cream recipe is so easy to prep and enjoyed by all ages. It’s a sweet gesture and more. I’ve shaped the method below for mini muffins, but once you have the base you can make it into large muffins or even a cake.
Dairy free, Gluten Free and Nut Free – a perfect high fibre treat filled with nutrients for school lunchboxes or any snack times.
9 ingredients : 5 mins prep : 20 mins bake
Makes 15 mini muffins or 9 large muffins 
Ingredients:
1 Cup Fresh Strawberries, trimmed & quartered (approx. 6 med berries)
1/2 C Coconut Cream
1/2 C Coconut Flour
2 Eggs
1/3 C Honey or Rice Malt Syrup
1/2 tsp Vanilla Extract
1 tsp Bicarb Soda
1 tsp fresh lemon juice
Pinch of sea salt
1 Tbsp water (optional)
Preheat oven at 175C (350F) and grease/line your muffin tray.
In a medium bowl, combine syrup/honey, coconut cream and vanilla, gently beat to combine.
Add sifted flour and stir to combine. Gently beat in eggs.
Add lemon juice, salt and bicarb soda. If the mixture seems too thick and won’t stir easily, add water.
Stir to combine and gently fold through strawberries.
Spoon mixture into muffin tray, allowing a little room for expansion. Bake for 20 mins or until raised and golden brown.
Allow too cool before serving.
These can be kept in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.
Have you tried this recipe? Please comment and share your thoughts!
Big cheers to your good health x
You will not have to share these with me. I will bake them very soon. They look delicious and such an easy recipe.
Thanks Marilyn! Hope you love them as much as we do. Tracie 🙂