Thank you for checking out our June 2018 "Monthly Moon Meals" kick-off video! We celebrate the Strawberry Moon this month with a gluten-free, refined sugar-free Strawberry Rhubarb muffin. Moist and sweet, these muffins are nutrient-dense and will give you energy and life, instead of weighing you down or giving you a sugar high/crash! They're perfect for a quick, sweet breakfast or snack and you can substitute endless fruit, nuts, and seeds in them all year long!
They're made with coconut oil, maple syrup (Damin Farm, St. Johnsville, NY), eggs (Oliver's Organic Eggs, Frankfort, NY), fresh-picked strawberries (Savicki's Paris Hill Farm Market, Clinton NY), and rhubarb (from my mom's garden). We topped them off with homemade butter and strawberry-maple whipped cream (cream from The Valley Side, Clinton NY).
🍓Whisk together dry ingredients in a large bowl:
- 1/2 cup coconut flour
- 2 tbsp. arrowroot powder
- 1/4 tsp. salt,
- 1/4 tsp. baking soda
🍓Whisk together wet ingredients in a medium bowl:
- 5 room temp. eggs
- 7 tbsp. melted coconut oil
- 1 tsp. vanilla extract
- 2 tbsp. maple syrup
🍓Combine wet into dry ingredients and stir until smooth.
- 1/3 cup chopped strawberries
- 1/4 cup chopped rhubarb
- 1 tsp. each hemp, flax, and chia seeds (or any other seeds you love)
🍓Fill muffin tins 3/4 way, and bake at 350F 25-35 minutes
Eat Happy Food!