strawberry-honey-infused muffins with a granola crumb topping (grain free, scd diet)
these jumbo bakery-style muffins are infused with a strawberry-honey, giving them a delicate strawberry flavour, while being loaded with a granola-esque topping that makes them irresistible.
Servings: 5 jumbo muffins
Ingredients
strawberry-honey-infused muffins
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/3 cup coconut oil, melted sub butter, melted
- 1/2 cup fresh or frozen strawberries
- 1 tsp baking soda
- 1/2 tsp pure almond extract
- 1/2 tsp apple cider vinegar
- 4 eggs
granola crumb topping
- 1/2 cup pecans
- 1/2 cup cashews
- 2 tbsp almond flour
- 2 + 1/2 tbsp honey
- 1/2 tsp cinnamon
Instructions
strawberry-honey-infused muffins
- start by preparing your honey-strawberry. In a small or medium-sized saucepan, place your honey and strawberries roughly chopped, and heat over medium heat for 10-15 minutes, until the mixture begins to bubble slightly. turn down and allow to simmer for 10 minutes, breaking up the pieces of strawberry as you go.
- while your honey simmers, prepare your muffins. mix together your dry ingredients in a large bowl (coconut flour and baking soda).
- once the strawberry-honey is done, pour into the large bowl that contains the dry ingredients, and mix well, before adding your remaining wet ingredients and combining, ending with the eggs. mix well and allow to sit for five minutes.
granola crumb topping
- meanwhile, prepare your granola crumb topping. chop up your pecans and cashews, and place them in a small bowl. toss in cinnamon.
- add in the almond flour and honey and combine well.
- prepare the muffins: using a jumbo muffin tray or regular-sized muffin tray (if regular sized muffins, you will likely have 9-10 muffins, or else, 5 jumbo muffins, which is what I did), place parchment paper cups and pour your batter, filling the cups 3/4 of the way.
- bake the muffins in a preheated oven at 350 for 15 minutes.
- remove from oven, and top each muffin with a big spoonful of the granola crumb topping until it's all finished. return the muffins to the oven, and proceed to bake for another 22-25 minutes.
- remove from oven and allow the muffins to cool completely. store in a glass container in the fridge or freezer.