If you’re at the stage where you’re allowed to have strawberries, you’re going to flip out over these muffins.  They’re so moist, just sweet enough and the coconut and almond flakes give them a delightful crunch.  You may want to make a double batch of this snack/dessert.

Makes 6 muffins

Ingredients:

• ½ cup coconut flour
• ¼ tsp. baking soda
• pinch salt
• ½ cup unsweetened coconut milk (canned)
• 3 eggs
• 2 T coconut oil, melted
• ½ tsp. vanilla
• ½ cup strawberries, diced
• strawberry slices for garnish
• sliced almonds for garnish
• unsweetened coconut flakes for garnish

Directions:

Preheat oven to 350.

Prepare 6 cups of a 12 cup muffin tin by oiling the cups.

Sift flour, baking soda and salt into a large bowl.  In another bowl, mix together the liquid ingredients (milk, eggs, oil and vanilla).  Pour liquid ingredients into the bowl with the flour mixture, stir for one minute.  Fold in the strawberries.

Spoon mixture into muffin tins.  Go nuts garnishing with the strawberries, flakes and almonds.

Bake 30-35 minutes.  Let cool, if you can.  Enjoy!