Looking for a sweet new breakfast idea without gluten and processed sugar? These Strawberry Muffins will hit the spot and give you the energy to take on the morning! They’re light, fluffy, and taste just like dessert when mixed together.
With fresh strawberries rolled into a creamy batter, coconut manna, and a drizzle of maple syrup, these Strawberry Muffins won’t be around for long before they are gobbled up! This recipe proves you can still enjoy the fresh and fruity flavors of summer without sacrificing your health.
Strawberries are a sweet ingredient with several healthy nutrients such as vitamin C, potassium, and fiber. They are also rich in folate, which promotes optimal sleep and a healthy stress response.
Berries are also lower in sugar than other fruits, so not only do they taste good, they also support any goals you might have to lower your sugar intake and maintain healthy blood sugar levels.
Cassava flour is made from the root of the cassava plant, also known as yucca. This fantastic flour substitute is high in resistant starch, which has the same health benefits of fiber to keep you full and satisfied. Resistant starch is also a prebiotic, which promotes the growth of “good” bacteria in the gut and supports a healthy inflammatory response.
This recipe combines fiber-rich cassava flour with coconut manna and mashed bananas to make a thick and creamy batter that’ll come out of the oven warm and moist.
- 1/2 cup 120.00 ml coconut manna melted
- 1/4 cup 60.00 ml palm shortening
- 2 banana mashed
- 1/4 cup 60.00 ml maple syrup
- 1 cup 240.00 ml Cassava flour
- 1 tsp 4.93 ml baking soda
- 1/2 Tbsp 7.39 ml apple cider vinegar
- 6 strawberries stemmed and chopped, divided
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, stir melted coconut manna, palm shortening, mashed bananas, and maple syrup until well combined. Set aside.
- In a separate bowl, stir together dry ingredients. Add mixture to the wet ingredients, and stir until a thick batter forms.
- Add apple cider vinegar and 4 chopped strawberries, and fold into the batter.
- Place 9 muffin liners into a muffin tin. Roll about ⅓ cup of the batter into a ball, and place it into each muffin liner. This dough doesn’t rise nearly as much as conventional muffins, so you’ll want the muffin batter to come up to the top of each liner.
- Press the remaining strawberries into the top of each muffin ball.
- Bake for 17-20 minutes, or until the muffins are golden brown.
- Carefully remove muffins from the tin, and place on a cooling rack until completely cool.