Gluten-Free ‘White Chocolate’ Strawberry Muffins

By |July 25th, 2013|Muffins|0 Comments|

I happened upon this recipe yesterday and knew right away that I wanted to try it.  The first thing that drew me to it was that it called for fresh strawberries and I had just bought some.  Secondly, it called for raw cacao butter in place of white chocolate and how could that not be delicious?  I made these muffins today with only minor changes, which I’ll note below.
Here’s what I did…
 I melted (on very low heat) 1/4 cup raw cacao butter and 1/4 cup coconut oil
 This is what the raw cacao butter looks like
 Meanwhile, I put a fairly ripe banana in my stand mixer
 And mixed until it was well-mashed
 Then I added 1/4 cup coconut nectar
This is the coconut nectar
 And I mixed this with the banana.  Then added in the melted butters.
 Then I added 2 organic eggs and beat it again
Then I added 1 tsp. vanilla extract, 1 1/2 cups almond flour, 1/4 cup coconut flour, 2/3 tsp. Celtic sea salt and 1 tsp. baking soda and mixed it again
 Lastly, I mixed in 1 cup of small-diced fresh strawberries.
I dolloped it into muffin liners (13 of them) and baked at 350 for 28 minutes.
 So delicious!!!