Lemon-Strawberry Ginger Muffins

Hope everyone is having an amazing Sunday!  I feel like summer is truly among us.  Here in central Texas the heat is getting to be too much, and any opportunity to stay indoors is well received.  Jason and I have never been indoor-type folks, though.  We’ve decided to break out our little grill tonight.  I’ve got some huge ribeyes marinating and we’re going to sit outside and sip our kombuchas while we enjoy each other’s company…and sweat, I guess.

I have been toying with some recipes for the Fourth of July — mostly dessert type ones, of course.  With the overwhelming heat I am definitely going to lean toward some sort of fresh fruit treat.  Still in the works.  For now, I had some strawberries in the fridge gettin’ a bit too ripe.  Perfect opportunity for some practice!  These are not sweet — other than the natural sweetness from the fresh strawberries.  I decided to incorporate some lemon and ginger…just for fun.  Great decision.  Flavors are all great together.  These would make a great addition to any picnic or bbq this summer because they’re supper quick to make and so fresh and light.


  • 1/2 c. coconut flour, sifted
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground ginger
  • 1/3 c. coconut oil
  • 4 eggs
  • zest of 1 lemon
  • 1 tbsp. vanilla
  • 1 c. strawberries, diced


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



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One Response to “Lemon-Strawberry Ginger Muffins”

  1. Kevin Ross says:

    I love this recipe, thank you. I think this will be the perfect summer treat. I must admit I have a sweet tooth but I think if I just pick out the sweetest strawberries, I will love this recipe even more.

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