It’s been awhile…I’ve been away but not because I haven’t wanted to share or cook or bake. Since starting my new job my life has been turned upside down. Every minute I have I’ve want to spend with the kiddos and the hubby or having a good sweat with my crossfit buddies. Every minute after that I want to sleep and then it’s time to wake up and do it all over again. We all know that feeling I’m sure so hopefully you can relate. I will do my best to keep blogging and hopefully things will settle at the new job enough for me to take a breath and not be totally exhausted after work so I can work on a blog post. We shall see but in the meantime be patient and head over to the many other paleo recipes in my recipe box. Look up in the top panel of the blog and you will find all the recipes your little hearts desires. And if that’s still not enough head over to my cookbook links and you’ll get a lot more. So let’s talk strawberries! They are yummy! We all know that though. This summer my family has been eating them up and thank goodness our local farmers market has been stocked with some delicious ones. We had a few months where I was a bit worried as to what our summer was going to be in the berry department but if you wait you will be rewarded. Not only are strawberries delicious they are packed with so many amazing health benefits. If you are dying to know what those are head over to the cookbook link above and check out my latest cookbook, Powerful Paleo Superfoods.
Now let’s talk muffins….like these Dark Chocolate Strawberry Muffins! These are a version of my Banana Dark Chocolate muffins where I use coconut flour. So if you like that recipe you’ll probably like this recipe too. However, instead of banana’s being used to sweeten these beauties I did use a little more maple syrup. I’ve also used 1 ripe banana and reduced the maple syrup for a banana, strawberry, and chocolate muffin. Sp4eaking of chocolate…I’ve received a couple comments of late referring to chocolate and it not being paleo…blah, blah, blah. I use unsweetened dark chocolate in majority of my recipes at home. It’s bitter and some usually don’t like it so in recipes I recommend using 85% cacao and higher. Yes, that does have a bit of sugar in it. If you don’t want it….simply take it out or use the unsweetened dark chocolate (I find mine at Whole Foods).
- 4 eggs
- 1/4 cup maple syrup (or honey)
- 1/2 tablespoon vanilla extract
- 1/4 cup coconut milk (canned)
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil (or ghee), melted
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup dark chocolate (85% cacao and higher), chopped (optional)
- 1/3 cup fresh strawberries, diced
- Preheat oven to 350 degrees and line 9 cups of a 12-cup muffin pan with paper liners.
- In a large bowl add eggs, coconut milk, vanilla, coconut oil, and maple syrup and mix using hand mixer until everything is mixed together.
- Add coconut flour, baking soda, salt, and cinnamon to the wet ingredients and mix again using hand mixer until everything is incorporated. If batter is dry, add a little more additional coconut milk to the batter and mix.
- Stir in strawberries and dark chocolate if using and mix with a spoon.
- Scoop batter into even scoops into the prepared muffin tin. Makes about 9-12 muffins.
- Bake for 20 to 25 minutes until tops are golden and toothpick inserted in center comes out clean.
- Allow muffins to cool for 5 minutes before removing from pan.
- Store muffins in an airtight container and keep in refrigerator or even longer in the freezer.
Hopefully I posted this recipe in time for you to use those last days of fresh sweet strawberries! But if you are finding this late, frozen strawberries (chopped) and frozen blueberries would work great too.