It is September and I just picked another 3 cups of fresh strawberries! I’ve tried this recipe with both fresh and frozen and it is definitely easier to use fresh (easier to cut up), but if you use frozen, slightly defrost them first and they will be easier to cut into little pieces.
Strawberry-Zucchini Muffins
Ingredients:
1 cup shredded zucchini
8 eggs
1/2 cup unsweetened applesauce (or oil)
1/4 cup honey
1 tsp. vanilla
1/2 tsp. salt
3/4 cup coconut flour
1/2 tsp. baking soda
1 cup strawberries, cut into small pieces, fresh or frozen
Directions:
1. Preheat oven to 350 degrees.
2. Combine zucchini, eggs, applesauce (or oil), honey and vanilla in a large bowl. Mix well.
3. Add salt, coconut flour, and baking soda to wet ingredients. Mix until there are no coconut flour lumps.
4. Gently fold in strawberry pieces.
5. Fill muffin cups 3/4 of the way full (or more).
6. Bake at 350 degrees for 25-28 minutes for regular sized muffins and 15-18 minutes for mini muffins.
*Makes 12 regular muffins and 6-10 mini muffins depending on how full you fill them.
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Jaclyn Bloomquist
Jun 26, 2020 -
Has anyone made these in a loaf pan versus muffins?
Denise
Feb 17, 2016 -
Can I get the calorie count?
Aislon
Jun 9, 2014 -
yes it does actually used the 8 eggs because of the coconut flour… i made them yesterday and yes they are good am going to trying to find a way to get them to not stick to the wrappers though…. awesome recipe!
thanks for sharing it!
its trail and error as well to get it just right for you… but yes it does really work with the 8 eggs… 🙂
Lorilee
May 28, 2014 -
Just made them with only 3 eggs. I also added 1/4 cup flax seed meal, 1/4 cup oat bran, 1 tsp baking powder and 1/4 cup almond milk (unsweetened). They were delicious and definitely muffin-like in texture. Only made 11 muffins though. Next time, I might try adding some rhubarb as well. Yummy!
Kearston
Sep 30, 2013 -
In an effort to conserve some of my free range eggs and make this into a more muffin like texture I used half almond flour-half coconut flour and cut the eggs down to six. I’m thinking it probably helped but it was still more of a soufflé than a muffin. Still delicious and making an excellent grab and go breakfast item, so thank you!!
Cori
Feb 13, 2014 -
You can also cut down on the number of eggs by using tapioca flour which helps to bind the mixture. I make these by using 3/4 cup coconut flour + 3/4 cup tapioca flour and only 4 eggs. If batter is too thick you can add coconut or almond milk to thin to the right consistency.
Makeda
Jun 7, 2013 -
Looks yummy! What brand of coconut flour did you use?
Cori
Feb 13, 2014 -
Try Bob’s Red Mill – carried in most grocery stores.
lindsay
Jun 7, 2013 -
Tasty, however I am new to this way of cooking and I prefer almond flour….if I make these again I will do half coconut flour and half almond flouR. I think the ground almonds give it more of a flour muffin texture.
Jennifer
Jun 7, 2013 -
Great idea! I posted this long before I started experimenting with almond flour 🙂
Lissette
Apr 25, 2013 -
I just made it…. The flavor is great but the texture is more like a sufflé . Is this Normal??? In the picture they look like a “traditional” cupcake made with wheat flour….
Janice
Jan 29, 2014 -
It may help to squeeze the zucchini after shredding it to remove excess moisture.
Danielle
Oct 28, 2012 -
Made these today and they turned out very wet. My first time using coconut flour. Should they be wet/very moist? Your picture doesn’t look that way. I was hoping for a more typical muffin consistency.
Carolyn
Oct 22, 2012 -
I made them today and they are awesome! Can’t wait to follow your blog and try some other recipes.
Carolyn
Oct 22, 2012 -
Is there a print option for the recipes?
Jennifer
Oct 22, 2012 -
Working on one for my new site I hope to launch this week 🙂
Sara
Aug 4, 2012 -
Making these now for breakfast – can’t wait! They smell awesome.
Love your site!
Shanna
Jul 27, 2012 -
Just made these and we loved them! I used coconut oil in place of apple sauce so they’re probably not as sweet as they would be with applesauce but they were great. My 2 and 4 year old both ate 2. I think the 8 eggs is a normal amount for that much coconut flour. Thats why I love recipes that used coconut flour, they’re always a more nutritionally balanced
Jennifer
Jul 2, 2012 -
Is there a typo in the recipe? Does it really call for 8 eggs? I tried it and it was a total fail. The picture looks so promising though.
Jennifer
Jul 3, 2012 -
No, I don’t think it is a typo. I’m sorry they didn’t turn out for you. It has been quite a while since I made them so my brain is a bit foggy on them. I am pretty sure I did use 8 though.