Cooking, Baking & Cocktail Shaking

Gluten-Free Strawberry Coconut Muffins

Fresh strawberries and flaky coconut mingle to create a sweet and healthy gluten-free muffin.

Gluten-Free Strawberry-Coconut Muffins | www.themessybakerblog.com

This past week, I have heavily participated in binge eating sweets.

I suppose turning thirty will do that to a person.

Just yesterday, I was twenty one and my only concern was which heels I was going to wear bar hopping and staying up into the wee hours of the night.

Today, I’m trying to remember if I took my multi-vitamin and hitting the mattress at 10 p.m.

The very thought of gray hair and a slowing metabolism has had me reaching for comfort in the form of red velvet cake (thanks, dad), ice cream, smoked brisket, cheesy potatoes, and booze.

Now that I’m over the initial shock of joining the Dirty Thirty club, it’s time to get my over-indulgent eating habits in check.

To ease the transition, I made gluten-free strawberry coconut muffins.

Gluten-Free Strawberry-Coconut Muffins | www.themessybakerblog.com

I’ve been dabbling in a little gluten-free baking lately. I’m working with the lovely folks at Pamela’s Products to create recipes using their gluten-free flour blends. I’m currently crushing on their Artisan Flour Blend.

These muffins are 100 percent gluten-free and naturally sweetened with coconut sugar. If you’re not familiar with coconut sugar, it’s the sugar produced from the sap of the cut flowers of the coconut palm. It smells and tastes like pure coconut. It’s not as sweet as granulated and brown sugar, but I love that it’s all natural.

Gluten-Free Strawberry-Coconut Muffins | www.themessybakerblog.com

I wanted the muffins to have a natural coconut flavor, so I used a combination of coconut milk, coconut oil, coconut sugar, and shredded coconut to achieve the natural coconut base to this muffin. You get pure coconut flavor in every bite–nothing artificial.

Did I mention that this recipe comes together in one bowl? Everything gets mixed in one bowl from start to finish.

Gluten-Free Strawberry-Coconut Muffins | www.themessybakerblog.com

The batter is extra thick. You’ll fill each muffin tin 3/4 of the way full with batter and top each filled tin with a teaspoon of shredded coconut. As the muffins bake, the coconut will toast up perfectly on top, creating a crunchy, toasty topping.

The trick to perfectly-domed muffins is all about oven temperature. Preheat your oven to 425 degrees F. Place your filled muffin pan in the oven and immediately turn the oven temperature down to 350 degrees. The boost of high heat will produce a quick rise, resulting in high, perfectly-rounded muffins.

Gluten-Free Strawberry-Coconut Muffins | www.themessybakerblog.com

These muffins are extra moist and loaded with sweet, ripe strawberries. They’re full of healthy ingredients, so there’s no need for eater’s remorse after you indulge.

Gluten-Free Strawberry Coconut Muffins

Fresh strawberries and flaky coconut mingle to create a sweet and healthy gluten-free muffin.

Yield: 12 muffins

Total Time: 27 minutes

Prep Time: 5 minutes

Cook Time: 22 minutes

Ingredients:

1 cup coconut sugar

8 tablespoons coconut oil, melted

1 cup coconut milk

2 large eggs

2 cups all-purpose Pamela’s Gluten-Free Artisan Flour Blend

1 teaspoon baking powder

1/4 teaspoon kosher salt

2 cups chopped strawberries

12 teaspoons shredded coconut for topping

Directions:

Preheat oven to 425 degrees F. Spray a 12-cup muffin tin with non-stick baking spray.

In a large bowl, add coconut sugar, coconut oil, and coconut milk. Whisk to combine. Whisk in the eggs until just combined.

Stir in the flour, baking powder, and salt until thoroughly combined (batter will be thick). Fold in the strawberries.

Fill the each muffin tin 3/4 of the way full with batter. Top each tin with a teaspoon of shredded coconut.

Turn the oven temperature down to 350 degrees F. right before placing the muffins in the oven to bake. Bake at 350 degrees F. for 22-24 minutes, or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 5  minutes in the pan before transferring to a wire rack to cool completely.

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Disclosure: This recipe was developed for the amazing folks at Pamela’s Products. All opinions in this here post are my own. Thank you for supporting my recipes and site while I work with brands I adore.   

24 Responses to “Gluten-Free Strawberry Coconut Muffins”

  1. #
    1
    Laura Dembowski — June 20, 2014 at 8:34 am

    I love doing a little gf baking. These muffins look and sound fantastic with all that coconut!

    Reply

    • Jennie replied June 25th, 2014 at 7:48 am

      Thanks, Laura!

      Reply

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    2
    [email protected] & Trinkets — June 20, 2014 at 9:20 am

    These muffins sound amazing, Jennie! Love that they come together so easily.

    Reply

    • Jennie replied June 25th, 2014 at 7:48 am

      Thanks, Kim!

      Reply

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    3
    Chelsea @chelseasmessyapron — June 20, 2014 at 9:22 am

    These sound awesome Jennie! I love the idea of adding strawberries and coconut, yum! Pinned :)

    Reply

    • Jennie replied June 25th, 2014 at 7:49 am

      Thanks, Chelsea!

      Reply

  4. #
    4
    Anna @ Crunchy Creamy Sweet — June 20, 2014 at 12:14 pm

    These are so pretty, Jennie! Love berries and coconut together!

    Reply

    • Jennie replied June 25th, 2014 at 7:49 am

      Thank you, Anna!

      Reply

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    5
    Ashley — June 20, 2014 at 3:33 pm

    I’m about to join the 30 club this summer … and until then I’m going to whine and complain about the end of my 20s : ) haha

    These muffins sounds fantastic – strawberry and coconut? Yes yes!

    Reply

    • Jennie replied June 25th, 2014 at 7:49 am

      Whine and complain, girl. It’s the only way. Thank you so much!

      Reply

  6. #
    6
    MenuTrinfo — June 20, 2014 at 5:16 pm

    These look fantastic! Love that they are Gluten Free!

    Reply

    • Jennie replied July 3rd, 2014 at 10:28 am

      Thank you!

      Reply

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    Julia — June 20, 2014 at 6:46 pm

    Oh gaaaawl. I just celebrated a birthday too. It really does make you binge eat, but the difference between birthday binge eating when you’re 30 versus birthday binge eating when you’re 25 is you binge eat waaaaay better foods. I wish I had these muffins around on my birthday. UGH they look so good!! Anyhoo, cheers to getting older and to deliciously made muffs!

    Reply

    • Jennie replied July 3rd, 2014 at 10:28 am

      Thanks, Julia.

      Reply

  8. #
    8
    Nancy @ gottagetbaked — June 20, 2014 at 7:37 pm

    Lol, don’t start stocking up on Depends and frequenting bingo halls just yet, Jennie! Thirty is the new twenty, dontchaknow? Hell, I’ve been celebrating my 30th birthday for four years now ;) Just kidding – I’m not freaked out about getting older. While there were plenty of things to love about my 20s, I wouldn’t relive them for any amount of money! And the binging doesn’t stop, trust me. That’s the only way I eat! Therefore, these healthy GF muffins would be the perfect binge-eating-break for me. I’m loving the abundance of coconut you used and these photos are gorgeous.

    Reply

    • Jennie replied July 3rd, 2014 at 10:29 am

      Not yet, but there’s still time. Thanks, Nancy.

      Reply

  9. #
    9
    Mary Frances — June 21, 2014 at 10:59 am

    I adore coconut and love all the different ways you got the flavor in these muffins! Whoa, never would’ve guessed these were GF – they look so delicious and not at all dry or crumbly! Gorgeous photos and awesome flavor combo! Happy weekend and dirty thirty! ;)

    Reply

    • Jennie replied July 3rd, 2014 at 10:29 am

      Thanks, Mary Frances.

      Reply

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    10
    Jessica @ Sweet Menu — June 23, 2014 at 2:56 am

    Oh fabulous! Always need a good gluten free muffin recipe – these look great!

    Reply

    • Jennie replied July 3rd, 2014 at 10:29 am

      Thanks, Jessica.

      Reply

  11. #
    11
    Lisa {Sweet 2 Eat Baking} — June 24, 2014 at 1:41 pm

    There’s nothing wrong with binging on the sweet stuff in life, it’s what I do pretty much every.single.damn.day! :lol: And unfortunately for me, the slow metabolism and grey hairs are becoming my reality, pffft!

    I turned 33 in late may and noticed the past 6 months ago that eating all the goodies I do results in that oh so sexy muffin top. Mind you, if my muffin top were as good as these muffins, I certainly wouldn’t be whining! :)

    Reply

    • Jennie replied July 3rd, 2014 at 10:30 am

      Yup, I’m rocking the muffin top. Wait, isn’t it the new trend ;) Thanks, Lisa.

      Reply

  12. #
    12
    Erin @ Texanerin Baking — June 25, 2014 at 2:59 am

    I turned 30 two weeks ago. Boooo. :( But happy belated birthday!

    And what kind of coconut sugar do you use?! I’ve never had one that smells or tastes coconut-y. I wanna try yours!

    The muffins look great! So happy they worked out. :)

    Reply

    • Jennie replied July 3rd, 2014 at 10:31 am

      Happy belated birthday! I think it’s Bob’s Red Mill. Thanks!

      Reply

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