Strawberry Muffins
Prep time
Cook time
Total time
Recipe by:
Serves: 8 to 10
  • 4 cups fresh Louisiana strawberries
  • 2 cups whole wheat flour
  • 1 cup coconut flour
  • 1 cup almond meal flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 4 large eggs
  • ½ cup sugar
  • 4 tablespoons agave nectar
  • 1 cup buttermilk
  • 1 cup half and half
  • 1 tablespoon vanilla extract
  • ½ cup canola oil
  • ¼ cup strawberry preserves
  1. Preheat the oven to 375ºF.
  2. Remove the stems from the strawberries, slice the smaller ones in half, and slice the larger ones into quarters. Set aside.
  3. In a large mixing bowl, sift all the flours and combine with the baking powder, baking soda, and cinnamon.
  4. In a separate mixing bowl, crack the eggs, and add the sugar and agave nectar; whisk until combined. Add the buttermilk, half and half, vanilla, and oil along with the strawberry preserves, and stir until combined.
  5. Combine the wet and dry mixtures in one large mixing bowl. Reserve one cup of the strawberries and add the rest of them to the mixture; stir until evenly distributed.
  6. Spoon the batter into the cups of a well-greased muffin pan until completely filled. From the reserved strawberries, press two slices of strawberry on the top of each. Bake for 25 minutes and test for doneness. Let cool before serving.
If you like sweet pastry-like, baked goods, then feel free to increase the sugar content. Also, bulk stevia or Splenda works well as a substitute for sugar. Serve with a good, quality French butter and a cold glass of milk.
Recipe by Acadiana Table at