Finally, I have another breakfast recipe! I love this recipe so much! Cannot wait to bring this to a brunch or breakfast. I have been trying to use coconut flour a little more lately. It is cheaper and I think there are more health benefits than Almond Flour (I love almond flour though)! It is trickier because it absorbs everything so much so it will dry out a recipe (which I’ve done plenty of times)! But the strawberries in this dish REALLY adds the moister it needs! Yay!!
Here we go… slice, chop strawberries into a bowl. Add the sweetener. Allow to sit and get all watery until you add to the batter. I love strawberries! They are such a beautiful rich red color and taste heavenly! I sweetened my muffins and strawberries with the new THM Sweet Blend!! It takes so much less than Truvia and is GMO free!! Find out more about it at: www.trimhealthymama.com
Next mix your batter up. Start with the wet ingredients (butter, sweetener) then dry ingredients, add the eggs slowly to the batter! I used Organic Coconut Flour that was ground very fine. I think, for this recipe that works better
Next, add in the strawberries and the juice they are sitting in. Mix well again.
It’s a pretty batter and tastes good raw too! haha
Last, line a muffin tin with liners. Use an ice cream scoop to scoop out a full scoop and drop into each muffin tin!
Bake and inhale… smells sooooo yummy and tastes wonderful and moist! I even covered and placed in the fridge for the next day. They were still moist. And delicious cold!! You can even add greek yogurt that has been sweetened and mixed with strawberries to the top! This is an S breakfast when following Trim Healthy Mama! To read more about the book click on the link…
www.trimhealthymama.com
If you are concerned about all the eggs and butter, think about it this way… If you have 2 muffins that is less than one egg in both and 3 tbsp. of butter/oil in both as well. You are also getting tons of fiber from the coconut flour and no sugar to throw your blood sugar out of whack! It’s FULL of protein as well. A very very complete breakfast, in my opinion! 🙂
***Notes- for those of you working with coconut flour for the first time I wanted to give you a couple of pointers. Coconut flour is nothing like regular flour or even almond flour. It is extremely dense which is why you have to add in the moister. This is why it has so many eggs and butter and extra liquid. If you did not do that you would have a drier than dry muffin that might even choke you. (haha) Also, because this recipe calls for coconut oil, it is best that you try to have both your butter and eggs at room temperature, otherwise you might get what looks like a more curdled texture. It will still work but will have a different look than my batter. How I did it was creamed my room temp butter and coconut oil with my sweetener, than added the dry ingredients, mixed well, then the eggs one at a time. After that the strawberries and liquid. If it is too much liquid in the strawberries you can drain a little off. If the batter seems way too wet add a tbsp. of coconut flour back in. ALSO, my coconut flour was fine. Not just the course ground up coconut flour. I think this also helped with a smoother batter. One more thing, the bottom of the muffins/muffin liners will be oily. I just sat them on a paper towel. It did not effect the taste though! Hope this helps out with any questions you might have!
Strawberry Breakfast Muffins
- Cook Time: 25
- Total Time: 25 minutes
- Yield: 16 1x
Description
Strawberry Breakfast Muffins are a wonderful protein packed, low carb breakfast or brunch! The strawberries keep the coconut flour moist! Delicious and pretty to look at!
Ingredients
- 1 1/2 –2 cups of sliced strawberries with 1 tsp of THM Sweet Blend sprinkled on them
- 1 cup of coconut flour (scoop and shake off access (DO NOT PACK) maybe even take out 1 tbsp. to make sure it is not packed in)
- 7 eggs
- 1 tsp baking soda
- 1 cup of butter (two sticks)
- 1/4 cup of coconut oil
- 4 tbsp. of THM Super Sweet Blend (if using Truvia add 1/2 a cup instead)
- 1/4 tsp of salt
- 2 tsp of vanilla
Instructions
- Slice strawberries and add 1 tsp of THM Sweet Blend. Set aside.
- Mix butter, coconut oil, sweetener, and vanilla together.
- Add the coconut flour, salt, and baking soda.
- Add in the eggs one at a time till combined well.
- Next add the strawberries and mix well! (if batter seems too wet add another tbsp. of coconut flour)
- Heat oven to 350 degrees.
- Line a muffin tin with muffin liners.
- Using an ice cream scoop, scoop out batter and place in the liners.
- Bake for 20-25 minutes until golden brown. (watch for a golden top)
Notes
- If you allow the muffins to cool, they come out of the liners perfectly. Also, if you mix some sliced sweetened strawberries with greek yogurt it makes a yummy topping!! These freeze well also!
- ***Notes- for those of you working with coconut flour for the first time I wanted to give you a couple of pointers. Coconut flour is nothing like regular flour or even almond flour. It is extremely dense which is why you have to add in the moister. This is why it has so many eggs and butter and extra liquid. If you did not do that you would have a drier than dry muffin that might even choke you. (haha) Also, because this recipe calls for coconut oil, it is best that you try to have both your butter and eggs at room temperature, otherwise you might get what looks like a more curdled texture. It will still work but will have a different look than my batter. How I did it was creamed my room temp butter and coconut oil with my sweetener, than added the dry ingredients, mixed well, then the eggs one at a time. After that the strawberries and liquid. If it is too much liquid in the strawberries you can drain a little off. If the batter seems way too wet add a tbsp. of coconut flour back in. ALSO, my coconut flour was fine. Not just the course ground up coconut flour. I think this also helped with a smoother batter. One more thing, the bottom of the muffins/muffin liners will be oily. I just sat them on a paper towel. It did not effect the taste though! Hope this helps out with any questions you might have!
I assume the 1 cup is coconut flour 😉 looks great will def be trying it! I have frozen black berries raspberries and blueberries i may try on of those since i have them on hand 🙂
YES, lol! I added that! I think any berry would work! Just thaw & sweeten it to get it juicy!! 🙂
Sara –
Thank-you so much for your inventive and colorful recipes! Quick question..how many muffins in a serving if you were to use this as a breakfast? I’m thinking 2. I assume one muffin could be used as a dessert with an S or as an S snack.
Thank-you – Di C.
You are so welcome! Yes, I think 2 would be good for breakfast! I added a strawberry yogurt topping (you could even do a cream cheese strawberry topping) and it was good and filling! But if you wanted to use them as dessert then I would say one! You got it down! 🙂
These look wonderful! I may use some cream cheese, diced strawberries and some sweetener (I love xylitol!) as a frosting. Thank-you so much for this. Excited to try them!
That would work perfectly!!!
Where do you purchase your coconut flour? I am currently using finely shredded coconut that I “flour” in Vitamix, but I think it is still too chunky for recipes. These have a wonderful flavor and yummy even with chunkier coconut , but I’d like to try them again with “better” coconut flour 🙂
Teri- this is the one I use. I really really like it and find it in the gluten-free section at my local HEB for like $3.00. It’s a great price! And it’s really fine which I like compared to other kinds I’ve used. Has less of a “coconut flavor”. 🙂 Here is the link to it on Amazon so you can at least see what it looks like. http://www.amazon.com/Lets-Do-Organic-Coconut-16-OuncePouches/dp/B002O1IEII/ref=sr_1_6?ie=UTF8&qid=1402762586&sr=8-6&keywords=organic+coconut+flour
Thanks!! (HEB sounds like Texas!! I have family in Universal City 🙂 )
Oh way cool!! I live just outside of New Braunfels! In fact my husband and I were just in Universal City today!! How awesome!!! 🙂
Honeyville has organic coconut flour that is where I buy it.
Thank you for that!! I have heard of that company!!
Thank you for this recipe! My family will love these for Father’s Day breakfast (with hubby cooking bacon and eggs too) and I am bringing one for myself tomorrow to a larger family celebration while everyone else has cupcakes!! Yay!! Thank you 🙂
Yay!! 🙂 You are sooo welcome!
Thank you so much for this recipe!
You are so very welcome!! 🙂 Blessings!!
I betcha these would work with blueberries too 🙂 What are you thoughts?
I think it would absolutely work!!! 🙂
oh.my.stars…….these are delicious! I think they will be a new staple in our house. Thank you for the tasty recipe.
Oh I am soooo glad!! :)))
i only have 4 eggs on hand, how can i substitute the other 3 eggs with flax seed?? thanks!
You can try the “flax egg”, I honestly don’t know if it will work but you can definitely try it! 🙂
Could i use almond flour instead? If so what would you do different?
hmmm… I haven’t tried this but you could do it. I am not sure on the exact measurements but if you did 2 cups of almond flour, 4 eggs instead of seven, and cut back a little on the strawberry juice. I am thinking it would work that way. If it is still too runny try added 1/2 up more almond flour. Let me know if you try it and how it turns out!! Blessings to you!!
I made these and they looked good, but the bottom was very soggy and wet and oily, especially the next day, but even kind of soggy the first day. Have any ideas? I really want to find muffins that work!
Hmmm, the only thing I can think of is that there might be too much liquid from the strawberries. They will be oily on the bottom because of how dense coconut flour is and it has a lot of fat (good fat) in it already. I lay my coconut muffins on a napkin to help with that. But the soggy part might be too much of the strawberry juice. Also, what kind of coconut flour did you use? I use really fine (almost as fine as white flour) coconut flour and LOVE it!!
I would like to make these the night before for a quick breakfast; has anyone tried them after they have set for 12 hours or so?
I made them the night before and ate them for breakfast the next day (and a snack later). 🙂 Worked for me! I did store them in the fridge though.
thank you ~ I made it into individual serving. am eating it now and love it!=
1/4C strawberries- sprinkle thm sweet blend
2TBS coconut flr
sprinkle of each baking soda, salt, more sweet blend
1 egg
1TBS butter
scant 1/2TBS coconut oil
vanilla
mix according to your directions.. I put in toaster oven 15-20 min.
WONDERFUL!!
Does this single recipe make one muffin only or two muffins for 1 serving? Thanks…….these sound and look soooooo yummy.
What happens if you use 3 cups of almond flour is it still an S. Still learning, sorry if I sound ignorant!
Beck, you could use almond flour for sure… just pull back on the eggs. Instead of ten try 6 or 7. And also pull back on the strawberry liquid. Just strain your strawberries really good if you use almond flour. It doesn’t absorb liquid like coconut flour. But I bet they would be delish!!!
These are wonderful! Thank you! We have made them before but I never got back here to comment. I tried them last night with blueberries instead of strawberries–oh my! I upped the sweetening a little since the blueberries were a bit tart. YUM!
Yay!!!! Perfect!! I must try the blueberries!!!
hi! I’m a newbie to THM and was wondering if you could use raspberries or blackberries to change it up? Thanks!
(P.S. I am baking the muffins now!!! Can’t wait!)
Absolutely!!! Sounds delish!!!!
Hi Sarah. I was wondering if you could tell me the difference between the two muffin recipes. Why is there cream cheese in the blueberry ones but not the strawberry ones? Not that I am complaining–I love cream cheese! I was going to substitute frozen blueberries in this one because my strawberries went bad, but maybe I should just make the blueberry recipe? Thanks.
Really they are just separate recipes. I made one with more eggs (strawberry muffins) to keep it moist with using coconut flour and the other I used eggs and cream cheese (blueberry muffins). I have to say I love both recipes but I LOVE the blueberry one the best… who doesn’t like cream cheese, haha! 🙂
Oh my goodness! These are seriously the best thing I’ve made since I started THM! They don’t have that grainy, heavy nutty flavor that so many muffins have! Light, fluffy and delicious!!! Thank you so much!
YAY!!!! So happy to hear this was a hit for you!! 😀
I think you should change your name to Mrs. Awesome.
LOL <3
I cut the recipe in half to try it. Followed it exactly. Ended up with 9 muffins, not 6 (which should have been half) perhaps my scooper is smaller? Any who, so much oil/butter/fat, even after I removed muffins from tin there was a layer of oil/butter/fat in eat of the little metal holes. The papers were all soaked. The muffins stuck to them. 🙁 I ate 2 and was still hungry. Then I calculated protein, it seems low to me. Coconut flour only has 1 g protein/TBSP, thus only 8g in my half recipe. 3 XL eggs at 7g each = 21g. 21+8= 29 at 9 muffins each only just over 3 g protein. Do you find yourself satisfied eating 2? If I ate 3 of my size that would still only be 9g protein and a whole bunch of calories (not that we have to count.) I found them tasty and want to eat them, but think I need to do it different. Maybe 1 muffin + Greek yogurt or another high protein source.
I actually need to add that as a note… I did have a greek yogurt icing on top! Thank you for the reminder and I do think my scoop was bigger! 🙂
These look amazingly yummy! Quick question: in the past, recipes calling only (or predominantly) for coconut flour tend to turn out tasting “spongy” to me – the texture is so different. Are these somewhat spongy in texture? I know a lot of people really like that, but I prefer recipes that resemble regular flour baked goods (like your amazing coffeecake!). 🙂 I appreciate your opinion and hope to try these soon!
Thanks for all the wonderful recipes you create and share!
Hmmm, they are not exactly spongy but not the regular flour type baked good either. I’m sorry I can be more help here! 🙂
My mouth started watering when reading this recipe. Can’t wait to try it!
LOVE strawberries….or any berries…in muffins! i often slice up a couple of frozen strawberries and throw them in a MIM!
This recipe is absolutely delicious!!
Oh my these are soooooooooo gooooood!!!! I just had one for lunch topped with some Greek yoghurt!
YAY!!!
These are wonderful. I enjoy the texture very much, but they seem so high in fat. I know they are an S, but wow. Maybe I am just too new at THM, but is this a deep S. Is there a way to lighten it up but still get the moist texture and flavor?
They are a heavier S but totally on plan! I lost 40 eating this way! hee hee… I know how hard it is to wrap your head around it “fat is our friend”, I came from a Weight Watcher back ground… so the fat was a hard one for me too! 😉
My sisters have made these and shared with me Why did I wait so long to make
DELCIOUS I LOVE your recipes and THM!!!
Yay, I’m so happy to hear this!!
Hi! These look amazing! I don’t have coconut flour. Can I just use THM Baking Blend instead? Would it be the same amout as the coconut flour?
Hmm… that’s a little hard to configure. You can use the baking blend but add more (like 1.5 to 2 cups) and then add less eggs. I would probably do 4 eggs instead.
Dang, I had 3 for breakfast Before I saw serving size of 2 🙁 Mine seemed to be pretty greasy…have you tried it with cutting butter back to 1 1/2 sticks? They also had a dominant butter taste …not that, that is a bad thing, lol. Just also trying to be mindful of calories I’m consuming as well, don’t count them, just mindful as I have a very slow metabolism and sit at my job all day. Just thought if its really not needed and it will still come out good, why not. Didn’t know if you played with that very much. But they are very delicsh!!
Lol, I think you would be fine with three! This is an old recipe that I need to try updating and revamping to use less butter. I will work on that! 🙂
Do these end up with a coconutty taste?? I don’t like coconut (I know, gasp at me) but I do use it in a few recipes without tasting it.
I want to say not really but honestly I like coconut so the flavor does not bother me at all! 😉
Could I use the thm baking blend?
I think it would work but use 1.5- 2 cups of baking blend… try the 1.5 cups first and if you think it needs more go with the other half! 🙂
How would this recipe change when made in a loaf pan? My 12 year old needs a strawberry bread recipe that is sure to work for 4H judging.
Hmmm… I would maybe do half in a loaf pan and bake for 30 minutes at 350… I’ve never done that though. Check it and see if that’s long enough and then bake 5 minutes at a time longer if needed!
Hello there
I just want to say these are very yummy. My husband liked them. 🙂 I had one for a snack last night with yoghurt (I think that is how you do it – still learning protein and all), and I had three for breakfast this morning… again with greek yoghurt and strawberries on top with a bit of Stevia. Again I am still learning about what to have with what ie protein etc. I am very new at all this but loving the food experience.
I also want to add that after reading all the comments especially about the oil that I added just a bit less coconut oil and a little less butter. But it wasn’t much less. I think they were a little less oily but still very moist and yummy.
I am going to add these to my regular make these for me.
Mind you one of my sons is Gluten Free so he is liking me doing all this cooking except I have to keep telling him most of these are for me cause I can’t eat certain foods now.
Thank you for sharing this recipe. I am so glad I can eat something else. 🙂
Bye for now
Awesome Thank you!!
Is this a THM S or E
An S. 🙂
These are amazing! I made them exactly as written the first time and loved them! Then, just now, I made half a batch without strawberries and put chocolate chips in. I have missed chocolate chip muffins and these were absolutely amazing! Thank you so much 🙂
What an AWESOME IDEA!!!!
I made these for Valentines breakfast today. They were yoummy but I have a few questions.
They seemed to be to moist almost mushy. I did not have enough coconut flour and used 1/2 almond. Should I cut back on the flour or less oil? Could they be made w other flour? Also can they be made w/o coconut oil? Coconut oil upsets my stomach which is a bummer because I can’t do all of the recipes w coconut oil in them.
I think the problem was not enough coconut flour! Almond flour isn’t as dense as coconut flour so you would need more of it to equal the lack of coconut flour. Don’t add more oil for sure. You could cut back on the oil if you did mostly almond flour. But you don’t have to use coconut oil… you can replace it with butter cup for cup!
I’d like to use frozen strawberries since I have a freezer full from summer. Do I need to adjust anything so they don’t mess up your recipe?
Maybe just thaw and try to get out the excess water.
Hi Sarah. Definitely need to try this recipe! Thank you for sharing it. I only use Super Sweet Blend, so I would use half of what you suggested, right? You said 4 Tbsp, so I would use 2 Tbsp?
By the way you look so much like a younger version of the actress Valerie Harper!
Hey Rosalie… I updated the name of the sweetener. Before Gentle Sweet came out there was just the Sweet Blend which is now the Super Sweet Blend. So you want to keep with the recipes amount if using the Super Sweet Blend!!
And THANK YOU!!! I remember watching her on, I think the Mary Tyler Moore show back when it was on Nick at Night! HAHA!! Love that!!