Strawberry Shortcake Muffins
 
 
Moist, wheat-free strawberry muffins with a hint of coconut.
Author:
Yield: 18 Muffins
Ingredients
  • 4½ cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • ½ cup coconut oil
  • ¼ cup sucanat (or brown sugar)
  • ⅔ cup honey
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla
  • ½ tsp coconut extract
  • ⅓ cup flaked coconut
  • 2 cups chopped frozen strawberries.
Instructions
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and buttermilk. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. In a large bowl, mix the warmed coconut oil mixture with the eggs, vanilla, coconut extract, and flaked coconut.
  4. Blend in the dry ingredients. Stir in the chopped strawberries.
  5. Line 18 muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 20-23 minutes, or until golden and cracked.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine. I prefer to mill the oats with my kitchen mill, since that produces a finer flour, but either way will work.
Recipe by Blog of Joy at http://blogofjoy.com/strawberry-shortcake-muffins-recipe/