Gluten-Free Strawberry Coconut Muffins

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

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.

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.

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.

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.

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.

Print Recipe

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.

All images and text ©One Sweet Mess.

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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.