It’s strawberry season again, and they are coming in full force!    I froze some for smoothies and sherbet, made strawberry-rhubarb jam and pie filling and found this wonderful recipe for muffins!

Servings: 6-12 muffins
Preparation Time: 10 minutes

Muffins:

• 1/2 cup coconut flour
• 1/2 tsp Himalayan salt
• 1/2 tsp baking soda
• 6 eggs
• 1/3 cup raw honey
• 1/3 cup coconut oil
• 1 teaspoon vanilla extract
• 1 cup strawberries, fresh or frozen, chopped

Cream Cheese Topping:

• 1 cup homemade or store bought cream cheese, softened
• 1 cup chopped strawberries, fresh or frozen
• 1 – 3 tablespoons raw honey

For the muffins:

Preheat oven to 350 degrees F.

In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries.

Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 – 3/4 full.

Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.

Cream Cheese:

Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy!

Recipe from www.tropicaltraditions.com