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Stawberry Breakfast Muffins

 

 

 

 

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!

 

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Strawberry Breakfast Muffins

  • Author: Sarah Criddle
  • Cook Time: 25
  • Total Time: 25
  • 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!


Scale

Ingredients

  • 1 1/22 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

  1. Slice strawberries and add 1 tsp of THM Sweet Blend. Set aside.
  2. Mix butter, coconut oil, sweetener, and vanilla together.
  3. Add the coconut flour, salt, and baking soda.
  4. Add in the eggs one at a time till combined well.
  5. Next add the strawberries and mix well! (if batter seems too wet add another tbsp. of coconut flour)
  6. Heat oven to 350 degrees.
  7. Line a muffin tin with muffin liners.
  8. Using an ice cream scoop, scoop out batter and place in the liners.
  9. 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!