Strawberry Rose Coconut Muffins

Written by Eydie Desser

Need a great plate for your romantic date? We’ve got just the dessert! These strawberry rose coconut muffins are sure to be met with an abundance of joy no matter what day you enjoy them. Share with your loved ones this Valentine’s Day, or make them for yourself whenever you’re in the mood for an extra helping of self love!

Please know that, although delicious, and ‘healthier’ than highly processed salt and saturated fat filled packaged goods, these muffins do have quite a bit of sugar, albeit not as refined as white sugar.  With this in mind, do yourself a favor and treat these elegant muffins as a special treat to serve for an  elegant brunch or to elevate an afternoon tea with friends, because they really are a very special muffin.

Ingredients

For The Muffins:

  • 2 cups oat flour
  • ¾ cup brown rice flour
  • 1 cup brown coconut sugar
  • ¾ cup shredded coconut
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ½ cup full fat coconut milk
  • ¼ cup pure maple syrup
  • ⅔ cup unsweetened applesauce


For The Jam

Makes 3/4 cup jam

  • 2-½ cups fresh strawberries (about 16-18 large strawberries), chopped
  • 1 tbsp lemon juice (from 1 large lemon)
  • ⅓ cup coconut sugar
  • 2 tbsp rose water
  • 1 tsp arrowroot powder

Instructions

Make The Jam:

1- Rinse strawberries in cold water and pat dry.  Slice off calyx (green leafy part of strawberry) and chop body, creating 2 ½ cups worth.

2- Place chopped strawberries in a large skillet and let simmer over medium heat for 10 minutes.  Covering and stirring occasionally.

3- After 10 minutes, stir in lemon juice and coconut sugar.  Cover and let simmer for another 10 minutes.  Stirring occasionally.

4- Finally add rose water and arrowroot powder.  Stir and simmer for 5 minutes.  Then remove from heat and cover.


Make The Muffins

Preheat oven to 350℉

1- Line muffin tin with 12 liners.  Set aside.

2- Place oat flour, white rice flour and coconut sugar in a large mixing bowl.  Use a whisk to thoroughly combine. 

3- Add shredded coconut, baking powder and baking soda.  Once again, whisk.

4- Pour coconut milk, maple syrup and applesauce onto the dry mixture and whisk.  

5- Using a ⅓ cup measuring utensil, scoop muffin batter into each muffin liner.

6- When all muffin liners are full, scoop 1 tbsp of jam on top of each muffin and use a knife to spread and swirl the jam.

7- Place in the oven and bake for 18-20 minutes or until the top of each muffin is a dark golden brown color.

8- When done, remove from the oven and let sit for 30 minutes before eating.

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