The other day my Mom & I went strawberry picking and we ended up with about 20 pounds of strawberries! It is definitely one of my favorite fruits… although, I never met a fruit I really didn’t like! I knew I had to act fast with my strawberries (I washed the rest and put them in the freezer), so my first thought was muffins. I kind of love muffins.
Jake does not like what he calls ‘chunks’, so I knew in order for him to taste test and enjoy them, they had to be ‘chunk’ free, hence the use of the blender. I didn’t mind though, it makes them easy. I also really love the combination of strawberry and lemon, (try my strawberry lemonade popsicles) so I thought I’d give that a whirl in putting these together. So, here they are, my nut free, strawberry lemon blender muffins. They are also paleo and gluten free, of course (not vegan, sorry). I love my eggs! What is your favorite flavor of muffin?
- 3 eggs
- zest of one lemon
- juice of one lemon
- 1 cup strawberries, fresh or frozen
- ¼ cup coconut flour
- ¼ cup non dairy milk
- 2 tablespoons coconut oil, melted + more for greasing
- 1 tablespoon stevia or coconut sugar (optional, for sweetness)
- ¼ teaspoon baking powder
- Preheat the oven to 400 degrees
- Wash strawberries if needed
- Put all ingredients in a blender or food processor and buzz until smooth
- Line muffin tin with liners or grease with coconut oil
- Disperse batter evenly among 6 muffin cups
- note: place ½ strawberry on each muffin for garnish if desired
- Bake for 18-22 minutes or until a toothpick comes out clean
- *fill empty cups half way with water for more even baking
- Allow to cool & enjoy
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