Grain Free Strawberry Shortcake Muffins:

Name: Grain Free Strawberry Shortcake Muffins:
Ingredients: 3 eggs; 1 ripe banana; 1 tsp almond extract; 1 tsp vanilla extract; 1/2 cup maple syrup; 1/3 cup coconut mylk; 1/3 cup coconut oil melted; 1 tsp baking soda; 1 cup chopped strawberries + 5-6 strawberries sliced for topping; 2 cups tiger nut flour; 2 Tbsp flaxseed meal

I have a thing for muffins and these grain free strawberry shortcake muffins are so delicious. They are gluten free, grain free, refined sugar free, dairy free, and made with real ingredients. And they make for the perfect prep ahead breakfast option.

What is Tiger Nut Flour?

I have been having fun experimenting with my new favorite grain free flour, Tiger nut flour. And I am sure you are wondering what it is, if you have never heard of it. And so let me give you the scoop.

It is made from root vegetables and there are no nuts in this flour
Great for those with nut allergies
It has a mild, nutty flavor, and with a slightly sweet flavor
This flour is popular for those who follow a Paleo, gluten free, or nut free diet
You can purchase at your local health food stores, or online markets, such as Thrive Market
This should be stored in a container or jar in a cool, dry place, or in the refrigerator for a longer shelf life

Ingredients you will need for muffins:

Ripe banana
Coconut oil melted
Eggs
Vanilla extract
Almond extract
Coconut milk
Maple syrup
Baking soda
Flaxseed meal
Tiger nut flour

Do you have substitutes for this recipe?

Sorry at this time, I have not recipe tested substitutes for this recipes. But you can check out this other strawberry muffin recipe if you want another option.

How to prepare the batter:

Add the ripe banana to a medium bowl and with a fork mash up. And then add in the rest of the wet ingredients and mix. Add in the dry ingredients and mix. And lastly, fold in the diced strawberries, and mix.

Baking time:

Add batter to lined muffin tin, fill each muffin about 3/4 full, and top with some strawberry slices. And bake 350 F for 22-25 minutes or until a toothpick comes out clean. Once done I let mine rest for about 10 minutes in the muffin tins before transferring to a wired cooling rack.

How to store:

I store my muffins in an airtight container in the refrigerator. But these muffins also freeze really well! And I will usually freeze half the batch, for a morning I need something quick, but don’t have anything prepped.