You know good muffins? I mean really good, moist and fluffy, warm-from-the-oven, steamy insides, smells like heaven, crispy-edged muffin tops, sweet and comforting muffins? They are so addicting! Thus is the case with my coconut oil muffin recipe that I posted just a few days ago. Well you guys asked for a gluten free version. So you ask and I deliver. And OK, I was craving a fresh batch of these heavenly, plump baked gems, so into the kitchen I went.
Is it ever a bad time for muffins? Don't think so.
Strawberry Lime Nutty Flax Coconut Oil Muffins. Sweet strawberries, warm zesty lime, nutty flax, a generous coating of caramelized sugar on top. And silky coconut oil, all luscious and amazing. Fan-tab-u-lous.
This recipe is similar to the blueberry version, but I think these sassy sweet lime and strawberry flavors just scream summertime muffins. Make these or my double coconut blueberry version and have yourself a very cozy, summer-is-coming sort of weekend...
Strawberry-inspired. Paired with sassy limes. You can use fresh or frozen berries for these muffins. I used frozen since this was a spur of the moment recipe .. but fresh berries would be divine.
A kitty who is thrilled we are back from vaycay and making muffins again..
Strawberry Lime Nutty Flax Coconut Oil Muffins
vegan, glutenfree, makes 12 muffins
1 ¾ cups gluten free flour
3 teaspoon baking powder
¾ teaspoon salt
2 ½ tablespoon ground flax seeds (freshly ground)
wet ingredients - warm to room temperature:
¾ + 1 tablespoon cup vanilla non-dairy milk
2 ½ tablespoon fresh lime juice + ½ teaspoon fresh zest
½ cup + 1 tablespoon melted coconut oil
½ cup raw turbino sugar, organic (can sub with maple or agave syrup)
Fold in:
1 ¼ cups organic strawberries (fresh or frozen)
topping: raw turbino sugar + ground flax seeds
Directions:
1. Preheat oven to 375 degrees. Grease muffin tins with generous amounts of coconut oil or coconut oil spray.
2. In a large mixing bowl, combine the flour, salt, flax seeds and baking powder.
3. In a medium bowl, add the coconut oil, sugar/sweetener, non-dairy milk. Warm in microwave until oil is melted. You want them all to be warm but not hot.
4. Add the coconut oil liquids to the flour mixture and fold well.
5. Fold in strawberries. If using frozen berries like I did, be sure to warm to room temp.
6. Bake the muffins for 20 minutes at 375 degrees. Allow to cool before attempting to pull from muffin tins, as they will be very delicate upon coming out of the oven due to the high coconut oil content. Best served warm, about 20 minutes after baking.
Oh those muffin tops...
Meredith says
These are amazing!!! I made them two days ago but I used whole wheat pastry flour because that is what I had on hand. My husband (who is not vegan) told me to save this recipe and not bother with any other muffin recipes ever! These are hands down some of the best muffins that either of us has ever tried! We look forward to making them again and trying different fruits 🙂 Thank you!
marlies says
I made these and brought them to work today, and loved them! A friend told me it was the best muffin she ever had. I agree that they are best warm, it was hard wait 20 minutes for them to cool and set before devouring one! I love all of your muffin recipes so much! Your next cookbook should be muffins 🙂
Cassie says
Just as a note the lime juice and zest isn't mentioned in Step 3 and the topping is not added before putting in the oven. Mine will be done in 3 minutes but I forgot both because I didn't go back up to the ingredient list - Hopefully they will still be okay!
Stephanie Volkert says
I just had to print this out. These look so good! I'm always looking for foods I can take with me to work. I'm just learning to bake gluten-free though. I suppose on the bright side, I never learned to bake WITH gluten, so I won't have to unlearn anything!
veganamericanprincess says
Great! Gonna' make these asap!
Kathy Patalsky says
Thank YOU! Xo
Kathy Patalsky says
Thanks! Yes I always enjoy a good muffin. They never fail to satisfy!
Kathy Patalsky says
Thanks! yes, Coconut would be very yum! If you need to add an extra splash of liquid to balance dryness of shreds, do that. Enjoy!! 🙂
veganamericanprincess says
These muffins really look amazing and so easy to make! I would never have thought to use lime juice or lime zest in my muffins. Do you think that adding shredded coconut to the batter would ruin the recipe? I'm sitting with a bag of shredded coconut in my pantry and I'm looking to use it.
John Hartil says
Definitely rather yummy...!!!
Heather McClees says
Lovely as always Kathy!! I've never thought of using lime before in a muffin!:) Very creative. Muffins were always a favorite of mine as a child and I'm still in love with these babies as an adult!;) Great recipe!
The Vegan Cookie Fairy says
No, it is never a bad time for muffins! 😉 I simply MUST make these. I made a small batch of the double coconut blueberry muffins for my mother and myself, for breakfast and a snack, and we LOVED them! Thank you for these wonderful recipes xoxo
Kathy Patalsky says
Yes they will! 🙂
Kathy Patalsky says
I used bobs red mill all purpose flour blend. I think trader joes has a new GF flour too!
Lisa @ The Meaning of Me says
I love Bob's Red Mill stuff. I actually have some rice flour and maybe millet on hand right now. Wonder if those would work?
Lisa @ The Meaning of Me says
Any particular gluten-free you recommend?
Lara says
Wow, Kathy these muffins look absolutely amaaaazing! I LOVE every single one of your posts. Those wonderful photos and the atmosphere you create everytime. It feels so ZEN-like just looking at the posts and feeling your (com)passion. Thanks! 🙂
GlutenFreeHappyTummy says
those look heavenly!
Sarah | The Cyclist's Wife says
These look great, will they work with regular flour?