I have recently stocked up on organic strawberries while they are in season, and I try to bake with things that are at their peak because that’s when they are the most nutritious. I also find it difficult to find organic strawberries at a decent price for very long, so you gotta get ’em while you can! I made some strawberry rhubarb crumble the other day which was so good and could easily be made with just strawberries.
We had book club this week, and I had to figure out what I was going to bring to a picnic. So, mini strawberry shortcake muffins it was! Everyone wanted the recipe, so here you have it.
I adapted the recipe from the Make it Paleo Cookbook.
Paleo Strawberry Shortcake Muffins
Makes 12 muffins (or 30 mini muffins)
- 6 eggs (preferably at room temp)
- 1/2 cup coconut flour
- 1/2 cup butter, very soft or melted
- 1/2 cup coconut sugar
- 1/2 Tbsp vanilla
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup fresh strawberries, diced
- zest from one lemon
Preheat to 350F.
Mix the sugar and butter together then add everything else in until combined.
Fold in the diced strawberries.
Rub down a muffin tin with butter, coconut oil, or line with papers.
Fill each muffin cup with 1/4 cup batter.
Bake for 30-35 minutes.
Allow to cool and enjoy!