Gluten-Free Strawberry Coconut Muffins

Strawberry Coconut MuffinsBaking, baking, baking…  I have been very busy with school and work lately, and have found that one thing that I enjoy as a stress release is to do some baking.  I am able to free my thoughts (for a bit) and enjoy the tactile fun of mixing finely ground flours with gooey nut butters, smooth coconut oils, or mashed fruits.  I am reminded of the movie Amelie when they recount her “likes” which include cracking the crust of her crème brulée and plunging her hand into a sac of lentils.  It is a way for me to get out of my head for a bit and become more in my body.

This recipe is a variation of the Banana and Coconut Muffins on La Tartine Gourmande.  If you haven’t visited Bea’s site yet, be sure to check it out.  She is a food photographer and is also quite the gourmande.  Her photos are amazing, her food makes you wish you were invited to her house for a meal, and if you want to practice your French, she writes the recipes in French and English!  Great fun.

I would like to write more…tell you about school, my latest design projects, and the other fabulous recipes I am cooking up…but one thing at a time…  Here are the muffins!


Strawberry Coconut MuffinsStrawberry Coconut Muffins

1 c apple sauce
2 eggs
1/4 c agave
1/2 c coconut oil (if it is solid, warm it to a liquid state)
1/2 c unsweetened coconut milk
1/2 c rice milk (or other dairy free milk)
1/3 c unsweetened grated coconut
1/2 c gluten free almond flour
1/2 c amaranth flour
1/2 c buckwheat flour
1/2 c coconut flour**
6 or 7 ripe strawberries rinsed and chopped
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt

Preheat the oven at 350 F.

Place muffin cups in the muffin tin.

Beat eggs and then combine with agave, and next add in oil, coconut milk, rice milk, and apple sauce making sure all is mixed well.

In a separate bowl combine the flours, coconut, baking powder, baking soda and salt.

Combine the dry and wet ingredients until just combined.

Add the chopped strawberries gently folding.

Fill each muffins cupand bake for 25 minutes*.

*Bea’s recipe suggests 25 minutes.  I am cooking at altitude and noticed that it too a lot longer so check the muffin’s after 25 minutes but depending on where you are in the world, you could need up to 40 minutes…

**Coconut flour is extremely high in fiber and therefore needs extra liquid in the recipe.  If you substitute for this you may be able to cut out the rice milk.


Strawberry Coconut Muffins


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Categories: alternative grain, breakfast, dairy free, fruit, gluten-free, vegetarian, wheat-free

Posted on Monday, March 29th, 2010. Follow responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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