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
Scale
- 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!