Gluten-Free Strawberry Coconut Muffins

• 1 cup Coconut Sugar
• 8 Tablespoons Coconut Oil, Melted
• 1 cup Coconut Milk
• 2 Large Eggs
• 2 cups All Purpose Gluten Free Flour Blend
• 1 teaspoon Baking Powder
• 1/4 teaspoons Kosher Salt
• 2 cups Strawberries, Chopped
• 12 teaspoons Shredded Coconut

1. Preheat oven to 425 F. Spray a 12-cup standard size muffin tin with non-stick baking spray.
2. In a large bowl, add coconut sugar, coconut oil, and coconut milk; whisk to combine. Whisk in the eggs until just combined.
3. Stir in the flour, baking powder, and salt until thoroughly combined (batter will be thick). Fold in the strawberries.
4. Fill each muffin tin 3/4 of the way full with batter. Top each tin with a teaspoon of shredded coconut.
5. Turn the oven temperature down to 350 F right before placing the muffins in the oven to bake. Bake at 350 F for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.
6. Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

coconut sugar, coconut oil, coconut milk, eggs, flour, baking powder, ubc, strawberries, coconut

Taken from tastykitchen.com/recipes/breads/gluten-free-strawberry-coconut-muffins/ (may not work)