These muffins are stolen from Karina Albrich, with some adaptions for no sugar. They were a huge hit with Maudemarie. Combining coconut flour and oil seems to make magic here.
Ingredients:
1 cup almond flour
1/2 cup white sorghum flour
1/2 cup tapioca starch
1/4 cup coconut flour
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic virgin coconut oil, melted
heaping 1/2 cup honey
3 eggs
1/2 cup, minus 3 tablespoons, fat free milk
2 teaspoons bourbon vanilla
1 1/2 cups sliced strawberries
Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.
In a large mixing bowl, whisk together dry ingredients. Add in the wet ingredients, beating until the batter is smooth (2 minutes or so).
Gently stir in the strawberries.
Dollop the batter into muffin cups and bake in the center of the oven for 22minutes, until domed and golden brown and a toothpick inserted into the center emerges clean.
Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.
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