Strawberry Coconut Muffins

Having a son with wheat and egg allergies means I have to get really creative with breakfast and snacks.  I am always playing around with muffin recipes because they are such a great breakfast option paired with some breakfast sausage or a roll up of turkey/am and some fruit.  Gluten free/egg free muffins can be tricky, sometimes they can end of being very dry and dense.

The recipe I came up with below is anything but that!  Fluffy and moist, these strawberry coconut muffins will please everyone in your family.  You can sub in any berry and these will turn out delicious.  They would be wonderful as part of a brunch spread, as well!

Strawberry Coconut Muffins (makes 10-12 muffins)

2 cups gluten free baking flour mix (I use Bob's Red Mill)
3 tsp baking powder
1/2 tsp salt
3 tbsp sugar (I use sucanat aka whole can sugar)
1/3 cup shredded unsweetened coconut (can be found in baking aisle or bulk aisle)
1 chia egg*
1/3 cup coconut oil, melted
1 cup milk or dairy free milk (use your favorite, I used Good Karma Unsweetened Vanilla Flax Milk from Whole Foods)
1 cup diced fresh organic strawberries (you choose your favorite berry!)

*Chia egg = 1 tbsp chia seeds mixed with 3 tbsp warm water, mix and let stand for 5-10 minutes until gelled

Preheat oven to 400 degrees.  Mix flour, baking powder, salt, sugar and coconut together.  Add wet ingredients to the bowl and mix thoroughly.  Fold in berries.  Bake for 20-25 minutes, until toothpick comes out clean.  Remove from muffin tin and place on cooling rack.  \

Once cool, store in airtight container or freeze and defrost as needed!