Strawberry Muffins

Gluten Free, Dairy Free, Grain Free, Soy Free, Corn Free

Ingredients:
½ cup coconut flour
¼ tsp. baking soda
Pinch of salt
½ cup of unsweetened, canned coconut milk
¼ tsp powdered stevia or ¼ tsp. of Truvia (modified by Dr. Boyd-Roberts)
2 TBSP. Coconut oil, melted
3 eggs
½ tsp. vanilla
½ cup diced fresh strawberries
6 fresh strawberry slices for garnish

Directions:
1. Preheat oven to 350 degrees F. Line 6 cups of a 12-cup muffin tin with paper baking cups or brush generously with oil, set aside.
2. In a medium bowl, sift coconut flour, baking soda and salt, whisk to combine. In another medium bowl, add unsweetened coconut milk, stevia, melted coconut oil, eggs and vanilla, whisk thoroughly. Pour liquid ingredients into bowl with dry ingredients, stir to combine for one minute as coconut flour absorbs liquids. Fold diced strawberries into muffin batter.
3. Spoon muffin batter into the prepared tin, smoothing tops, then press a strawberry slice on the top of each. Bake muffins until golden brown, about 30-35 min. Cool and serve.