Coconut Strawberry Muffins

My daughter has been requesting coconut trawberry muffins for a while now.  Strawberries have been very expensive lately so it’s been quite some time since we had some.  Well I was going through my freezer today and discovered a bag of frozen organic strawberries so I decided to try to make her some coconut strawberry muffins.

coconut strawberry muffins

This recipe is very interesting.  Since I have been doing my Budget Grocery Challenge, I have been unable to run to the store on a whim so I have had to make do with what I find in the pantry.  This has forced me to be pretty creative.  I am really glad this has happened, because it is opening my eyes to all kinds of different flours.  If you are expecting a fluffy muffin these are not for you.  They are pretty dense, but not in a bad way, I promise.  They are almost the texture of brownies.  In fact, next time, I will probably make them into brownies.  After all, they are kid approved! 🙂

Coconut Strawberry Muffins

Coconut Strawberry Muffins

Prep Time 10 min Cook Time 14 min


  • 1 1/2 cup chickpea flour
  • 1/4 cup ground coconut or coconut flour
  • 1/4 ww pastry flour
  • 1 egg (I used a flax egg)
  • 1/3 cup coconut sugar
  • 1 T coconut oil
  • 1/3 cup applesauce
  • 1/2 cup milk
  • 1 cup sliced strawberries (I used frozen)


  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. In another bowl mix all the wet.
  4. Add dry to wet.
  5. Fold in the strawberries.
  6. Spoon batter into muffin cups and bake in the oven for about 12-14 minutes.
  7. Wait until they are completely cooled before removing from the pan.


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14 thoughts to “Coconut Strawberry Muffins”

    1. Sure! If you do, let me know how they turn out. You may need to add a bit more coconut oil or coconut because the ww flour has a stronger flavor.
      1. I made these last night and instead of the chickpea flour I used buckwheat flour they were dense as you mentioned I made them into little squares like brownies I exchanged the sugar for honey but I feel next time I may use the coconut sugar because they definitely needed more sweetness great recipe!
    1. I use flax as an egg replacer because I don't eat eggs. Feel free to use a real egg, but if you want to use flax, here is the recipe. 1 T flax meal + 3 T warm water. Whisk that together and throw in the fridge for a minute or two. The flax will get gummy like the consistency of an egg.
  1. I was wondering why you would use ww flour. I've read that whole wheat is the worst grain because of the processing (Monsanto) and chemicals that go into the soil. What do you think, Melissa! Thank-you! Vera

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