So it’s getting to be about that time of year when organic strawberries are actually getting to be a reasonable price. Strawberries are one of those items that you really should get organic because the conventional type is high in pesticides and one of the dirty dozen. And it’s one of the few things that you can actually tell the difference in flavor when you compare it to conventional berries. Here in Florida it’s easy to get local berries, even in the grocery store, so that’s a bonus.
Our local grocery store started selling organic coconut milk. I was pleasantly surprised, but a little bit baffled when I saw that the price is actually about 75 cents less than the same brand’s conventional coconut milk. Hmmm . . . I think I’d better enjoy this while it lasts!
Strawberry and banana flavors go together so well, and the banana helps to make this muffin nice and moist. Even with the half-cup of coconut flour, they aren’t dry at all.
This recipe makes about 10 muffins.
Paleo Muffins: Strawberry Banana
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 2 tablespoons flax seed meal (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 3 tablespoons coconut milk
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla
- 1/4 cup raw honey
- 1/2 cup diced strawberries
- 1 medium to large ripe banana, mashed (or two small)
- Preheat oven to 325 degrees.
- Whisk together coconut flour, almond flour, flax seed meal, baking soda, and salt.
- In another bowl, whisk together eggs, coconut milk, coconut oil, vanilla, and honey.
- Slowly add the flour mixture to the egg mixture, whisking a little at a time to combine well.
- Mash up the banana separately. Add it into the batter, then fold in the strawberries.
- Fill up lined muffin cups. You can fill them up close to the top because we’re not using conventional flour. They don’t rise very much.
- Bake for 25 to 30 minutes, or until a knife inserted into the center of a muffin comes out clean.
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Muffins: Strawberry Banana