Strawberry Lemonade Muffins

You know you're getting older when you get excited about acquiring new kitchen appliances...or maybe that's just me. This week, Mike and I finally took the plunge and bought a new Blendtech Blender. We've been debating what type of blender to buy for the past few months, but any time we got close to making a decision, we'd see the sticker price and put it off for another time. 

Though we were able to snag one from Costco for a fraction of what we have seen anywhere else, I am determined to get my money's worth out of my 8-year warranty, blending up anything and everything I can get my hands on - including the strawberry lemonade glaze I made for these muffins.

 These muffins are light, fluffy, and just the right amount of sweet.

Muffin Ingredients

• 1/3 cup coconut four (40 grams)
• 1/4 cup tapioca flour (30 grams)
• 1 tablespoon chia seeds
• 1/8 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 2 tablespoons melted coconut oil
• 1/2 cup almond milk
• 3 tablespoons maple syrup
• 1 tablespoon lemon juice
• 2 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup strawberries, chopped

Method

1. Preheat oven to 178C/350F
2. In a small mixing bowl, mix together the coconut flour, tapioca flour, chia seeds, baking soda, baking powder, and salt. 
3. In a larger mixing bowl, beat the eggs then add the almond milk, maple, lemon juice, zest, vanilla, and coconut oil until completely combined. 
4. Add your dry ingredients to the egg mixture and stir together with a wooden spoon until you have smooth batter.
5. Fold in your chopped strawberries.
6. Line or grease your muffin tins and fill about 2/3 full.
7. Bake for 30-35 minutes.

Icing Ingredients

• 1/8 cup almond milk
• 1/4 cup fresh strawberries
• 1 teaspoons arrowroot starch (can sub with tapioca flour)
• 1 teaspoon maple syrup
• 1 teaspoon melted coconut oil

Method

1. Place all of your ingredients in a blender or food processor and blend until smooth.
2. After your muffins have cooled, drizzle icing. If you drizzle too soon, the icing will melt into the muffins. 

Yields about 8-10 muffins