Lemon-Strawberry Ginger Muffins

Added on July 4th, 2012 by our friend from http://www.thepaleoprize.com

Cooking Steps

Preheat your oven to 350 degrees.
In a large mixing bowl – combine all dry ingredients.
In another mixing bowl whisk together your wet ingredients, oil to vanilla.
Pour wet ingredients into dry and mix until well blended.
Fold in strawberries.
Spoon batter into muffin liners – about 3/4 of the way full.
Bake for about 20 minutes.

Serves 6
20 minutes
This is a Recipe

Ingredients

  • 1/2 c. coconut flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground ginger
  • 1/3 c. grapeseed oil
  • 4 eggs
  • zest of 1 lemon
  • 1 tbsp. vanilla
  • 1 c. strawberries, diced
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5 Responses to “Lemon-Strawberry Ginger Muffins”

  1. I really liked them. I did not have ginger so I doubled the lemon just for more flavor. Thanks for the recipe.

    Jennifer Corning, on July 4th, 2012
  2. thepaleoprize

    Thanks for your support; glad you liked them!

    thepaleoprize, on July 5th, 2012

  3. I really liked them, they were great to make as I was doing whole 30 and there was no sugar involved. I used coconut oil instead of grape sees oil

    ninap, on July 7th, 2012

  4. Really excited to make these today. I have strawberry plants in my yard that are just ready for picking. Been looking for a great breakfast recipe….

    Tracy Lynn, on July 8th, 2012

  5. These muffins are delicious! I also used coconut oil, and since I had a huge honking root of ginger! I used fresh grated ginger too….love ginger! I can’t compare to the ground ginger version, but I must say, fresh is amazing!

    Suzanne Holt, on March 24th, 2013

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