Name: Strawberry Banana Coconut Muffins
Ingredients: 1 cup coconut milk; 2 tbsp coconut oil; 1 ripe banana; 3 eggs; 1 tsp vanilla extract; 1/3 cup coconut flour; 1/3 cup almond flour; 1/3 cup walnuts; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 cup chia seeds; 1 tsp cinnamon; 1 cup coconut shreds; 2 cups diced strawberries

Jump to Recipe

There is nothing that beats fresh, local berry season. I spotted some fresh organic strawberries this weekend while shopping, and knew they had to make their way to my kitchen. When developing this muffin recipe I had strawberry shortcakes in my mind. So I played around with this muffin combo and I think it is a good alternative to strawberry shortcakes. These strawberry muffins are made grain free, gluten free, dairy free, paleo, and with 0 added sugar.

The reason why I decided to keep these sugar free is because I have been attempting to tame my sugar dragon. I don’t believe in deprivation but I do believe that all things should be consumed in moderation and this includes my weakness, SUGAR.

Therefore, these strawberry muffins are less on the sweet side, but enough to satisfy my sweet cravings. They are sweetened by using a banana, cinnamon, and coconut shreds, but you have the option to add maple sugar, maple syrup, stevia, or coconut sugar for added sweetness.

Here is what you will need for the muffins:

Coconut milk
Coconut oil
Ripe banana
Pasture raised eggs
Coconut flour
Almond flour
Walnuts (substitute any nut or seeds you prefer)
Baking soda
Baking powder
Chia seeds (optional)
Cinnamon
Coconut shreds
Strawberries
Optional add in for sweetness: 1/2 cup maple sugar, coconut sugar, or maple syrup

How to prepare the strawberry muffins:

Add all ingredients except for the diced strawberries to a blender
Blend until all ingredients are mixed
Fold in some of the chopped strawberries
Add to lined muffin tins
Add 1/4 cup of batter to muffin tins
Top with sliced strawberries
Bake 350 for 25-30 minutes or until toothpick comes out clean (I used my convection oven so baking time may vary)
Let cool for 5 minutes and enjoy
I store mine in an airtight container in the refrigerator

These make for the perfect breakfast on the go, you can either reheat in the morning before heading out the door, or eat cold. They also freeze well, so double the batch, store in freezer for a busy week you don’t feel like meal prepping.

Here are other muffin recipes you may enjoy as well:

Blueberry Banana Muffins

Carrot cake muffins

Double Chocolate Muffins

Chocolate sweet potato muffins with a date caramel swirl