Strawberries hold many sweet memories for me.
One of my earliest strawberry memories goes back to when I was four years old. My great-uncle visited our home in Florida, bringing a bounty of fresh strawberries. We sat at the kitchen table and I feasted on plenty of those juicy red berries with him.
And then there’s the spring evening several years back when we invited some of our Alabama neighbors over for a cookout. We sat on the back porch and ate homemade strawberry shortcake topped with fresh whipped cream.
With strawberry shortcake on my mind once again, I made these muffins. They’re moist and slightly sweet with a hint of coconut.
They taste like memories.
- 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.
- Whisk together the oat flour, baking powder, and salt.
- 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.)
- In a large bowl, mix the warmed coconut oil mixture with the eggs, vanilla, coconut extract, and flaked coconut.
- Blend in the dry ingredients. Stir in the chopped strawberries.
- Line 18 muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
- Bake at 375 degrees for 20-23 minutes, or until golden and cracked.
- These are delicious warm or cooled, but are better set after cooling.