Strawberry Shortcake Muffins

Yield: 12 muffins


  • 2 cup whole grain flour (for gluten-free I used sorghum and garbanzo bean flours)
  • ½ cup agave or stevia to taste
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ cup coconut milk
  • 1 small banana, mashed
  • 1 teaspoon vanilla
  • 1½ cups chopped strawberries
  • Water as needed for correct moistness


  • Preheat oven to 350F.
  • Combine dry ingredients.
  • Mix and make a well in dry ingredients.
  • Add remaining ingredients in well and mix all ingredients just until evenly combined.
  • If using stevia instead of agave batter may be a bit dry, add ¼-½ cup water as needed for correct moistness.
  • Pour mixture into muffin tins.
  • Bake at 425 for 10 minutes and then reduce heat to 325F and back for additional 5-10 minutes.
  • Remove from oven and allow to cool for 10 minutes in muffin pan.
  • Remove from pan and cool on a wire rack.
  • Serve cut in half and topped with fresh strawberries and whipped topping!