Strawberry Coconut Flour Muffins

 

 

Living your best life is a balancing act. Life keeps throwing hurdles at you and you must be prepared! The way I choose to take control is by trying to put the best ingredients into my body… most of the time (cronuts are still very much part of my healthy lifestyle) ūüôā Eating fresh wholesome foods just ¬†gives you that extra kick, in the right direction, to go forth and conquer! Every week I prep meals to save time and prevent crazy Nutella binges at the end of a long day. Lately I’ve been feeling like I need a little treat at tea time but a normal muffin usually makes me tired and sleepy. I found this great recipe on¬†Paleo Flourish Magazine¬†which I tweaked a bit to suit me. I have it as a snack on weekdays and I also tried pairing it with some¬†Skinny Scoop¬†protein ice-cream which turned out to be a genius idea.

Ingredients: 

1/4¬†Cup ¬† ¬† ¬† ¬† Nature’s Choice Coconut Flour

1 Cup             Strawberries (diced)

1/4 tsp           Baking Powder

1/4 tsp           Salt

1/3 Cup         Lifestyle Coconut Oil

1/4 Cup         Honey

1 Tbsp.           Vanilla Essence

3 Whole         Eggs

2 Blocks         Lindt  Dark Chocolate

Method:

Preheat oven to 180 degrees. Mix all dry ingredients. Add wet ingredients to dry ingredients and mix util evenly distributed. Fold in diced strawberries and dark chocolate. Fill a muffin tray to about 3/4 of the way. Bake for 18-20 mins.

Variations:

Blueberries

Orange or Lemon Zest

Quantity:

12 muffins

Macros per muffin : 2.4g P | 8.8g F | 10.3C

Kesh Signature

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